Order Of Dishes

1. Potages. 2. Hors-d'oeuvres, 3. Releves: of fish, and then of meat. 4. Entrees: beef, mutton, lamb, veal fish, poultry, and game last. 5. Rots: of meat, and then of fish. 6. Entremets: salads of greens, vegetables, eggs, macaroni, sweet dishes, and cakes. 7. Dessert: cheese the first.

First part, or Potages.1Any kind coming under the head of potages or soups.

Second Part, Or Hors-D'Oeuvres

These are small dishes placed on the table as soon as the soup-dish is removed or even before, and which are removed just before serving the sweet dishes of the entremets. They are passed round after every dish, on account of being considered more as appetizers, as repairers of the natural waste of animal life. Very little of them is partaken of at a time; they are anchovies; artichockes, raw; pickled beets; butter; caviare; cervela; raw cucumbers; figs; every kind of fish, salted, smoked, pickled, or preserved in oil; every kind of pickled fruit; horse-radish; horse-radish butter; melons; broiled mushrooms; olives; raw and pickled oysters; steamed potatoes served with butter; radishes and butter; sardines; saucissons; sausages, salt and smoked, but not fresh; salted and smoked tongue; tunny, walnuts in salad.

Third Part, Or Releves

Releves are composed of fish and large pieces of meat. A fish served whole is always a releve; in pieces, it is an entree. Pieces of beef, mutton, and pork, roasted, are always served as releves. At a family dinner the releve is almost always a fish. The other pieces of meat that are served as releves are: bear, buffalo, boiled and corned beef, leg and saddle of mutton, quarters of lamb, large pieces of veal; also all vol-au-vent of meat and of fish, bouchees and fish-pies.

Fourth Part, Or Entrees

These comprise every dish of meat, except poultry and game, when roasted; every dish of fish not served whole; also pates de foies gras, sour-krout, snails, meat-pies, terrines, pains of game and of poultry. The dishes of meat mentioned in the releves may be served as entrees at a family dinner. The order of the dishes is described above.

Fifth Part, Or Rots

Poultry, game, and fish. At a family dinner, lamb and veal are often served as roasted pieces, especially at seasons when there is no game, and poultry is scarce.

Sixth Part, Or Entremets

The following are served as entremets: all salads of greens; all dishes of vegetables, of omelets, except four, viz., with bacon, salt pork, ham, and kidneys. Also dishes of macaroni, of rice, eggs a la neige, all sweet dishes (sweet dishes are also served as dessert), and cakes; such as baba, brioche, genoises, madeleines, savarin, and sponge-cake.

Seventh Part, Or Dessert

The dessert comprises ripe fruit, sweet dishes (these are also served as entremets, according to taste), pastry (except meat-pies, terrines, and pains), salads of fruits, and cheese. The latter is always served the first (see Cheese). After cheese, there is no rule for serving the other plates of dessert; it is according to each one's taste.

Punch is served after the entrees or after the releves of fish, according to taste.