3.3. Dressers for dishing up the second
course, and depositing pastry and
confectionery, under which are
hot and cold drawers, lined with
tin, and having a steam-pipe passing
behind, which slightly warms
them; these drawers are for keeping
either moist or dry whatever
may require to be so kept. Above
each dresser are closets.
E. Office du Chef de Cuisine.
F. Passage.