These dishes are divided into three classes, and in England all belong
to the second course, but in France they are very frequently served in
the first with a dinner of four or six entrées, that is, one or two of
them, and are very commendable in the summer months; for breakfasts,
luncheons, or suppers, they are invaluable. The large pieces, such as
pâtés of game, galantine of turkey, poulardes, boars’ heads, &c., are in
smaller dinners placed at the bottom of the table to face the roasts,
but in a dinner of six or ten entrées they are served as flancs. All
others, such as small galantine of game à la volière, pâtés, chaud
froids, salads, mayonnaise, &c., by making them smaller may be served as
savoury entremets, in a corner dish.