Hors
d'oeuvre_), which are placed upon the table as part of the decoration in
the American dinner and the service _a la Russe_, include all kinds of
table-sauces and catsups, salted almonds, pickles, olives, caviare,
_vinaigrettes_, small cold _entrees_, such as _bouchees_ and
_pate-de-foie-gras_, pickled fish and small tongues, and individual
escalops; all these are arranged on the table in little dishes. THE
REMOVES (_Releves_) consist of boiled, baked and braised meats, poultry
and large game, large veal, ham, game and cold ornamental fish pies and
large cold joints, such as boiled tongue and ham, generally served with
a garnish of vegetables; the remove at a small dinner may consist of an
elaborately dressed cold fish, if the regular fish service has been
omitted. THE SIDE-DISHES (_Entrees_) are the small hot meats garnished,
such as cutlets, chops breaded or larded, sweetbreads garnished,
_fricandeaux_, _fricassees_, _ragouts_ and _escalopes_, all hot; hot
raised pies, _pates_, and _rissoles_, combination salads of vegetables,
salads with _mayonnaise_, such as chicken and lobster; in brief, any
dish in size less than a joint or a roast. ROMAN PUNCH (_Sorbet_). There
are many delicious ices served under the general name of Roman Punch,
all having a combination of frozen fruit-sherbet and some fine
_liqueur_, cordial, wine or spirit; served in the midst of the dinner,
when the palate needs the sense of refreshment they impart to it; they
prepare it for renewed enjoyment, and render it capable of appreciating
the intense flavor of the roast and the _bouquet_ of the Burgundy or
Champagne that follow these. THE ROAST (_Roti_). For family dinners the
roast may be a joint of any meat preferred; but for special occasions it
should be of venison, larded hare, or some large game bird. If wild duck
is served, there should be more than one, because only the breast is
carved; when canvas-backs are used, half a breast cut in one piece is
helped to each guest. Smaller birds, either roasted or broiled, may be
served in this course. All game should be underdone. A garnish of
watercress or celery is used with birds, and always currant-jelly and
special sauces should come to the table with venison and hare. SALAD
(_Salade_). A green salad is the proper accompaniment of the roast; it
may be watercress, lettuce, celery, chiccory, _escarole_, burnet,
nasturtium (leaves, fruit and flowers), corn-salad, dandelion, tarragon,
fennel, mint, y