Flancs are required in every dinner where there are more than four
entrées; they are served upon oval dishes of from eighteen inches in
length to nine in width, and require a little depth; for flancs being
made dishes, like removes, the dish must contain the sauce. My readers
will perceive by the Index that many of them are like the removes; but
these I shall merely give references to, my object in placing them with
the flancs being to show that by being reduced in size they will do for
flancs in large dinners, and also be an assistance in the making of
bills of fare.
Flancs are to be made of one or two solid pieces of poultry, game,
butcher’s meat, or pastry, and keep everything which is divided into
many pieces, as cotelettes, fillets, escalopes, fricassées, salmis, &c.,
for entrées as much as possible, by doing which you will add more
importance to your dinner, and cause more harmony in the arrangement.