all the side-dishes or _entrees_, after the
soups are taken away in rotation. A silver lamp should be kept burning,
to put any dish upon that may grow cold.

It is indispensable to have candles, or plateau, or epergne, in the
middle of the table.

Beware of letting the table appear loaded; neither should it be too
bare. The soups and fish should be dispatched before the rest of the
dinner is set on; but, lest any of the guests eat of neither, two small
dishes of pates should be on the table. Of course, the meats and
vegetables and fruits which compose these dinners must be varied
according to the season, the number of guests, and the tastes of the
host and hostess. It is also needless to add that without iced champagne
and Roman punch a dinner is not called a dinner.

These observations and the following directions for dinners are suitable
to persons who chuse to live _fashionably_; but the receipts contained
in this book will suit any mode of living, and the persons consulting it
will find matter for all tastes and all establishments. There is many an
excellent dish not considered adapted to a fashionable table, which,
nevertheless, is given in these pages.

A DINNER FOR FOURTEEN OR SIXTEEN PERSONS.

N.B. It is the fashion to lay two table-cloths, and never to leave the
table uncovered. Of course, the individual things must be varied
according to the season.

FIRST COURSE.

Queen Soup, white,
removed by
Plain boiled Turbot.

Petits Pates of Oysters.

+----------+
| Plateau, |
| or |
| Epergne, |
| or |
| Candles. |
+----------+

Petits Pates of Chickens.

Herb Soup, brown,
removed by
Dressed fish (Salmon.)

Remove the whole and set on as follows:--

Sweetbreads, Stewed Beef, Small
larded. with Beef
Vegetables. Pies.

Reindeer Tongues, Dressed Peas. Rissoles of
highly dressed in Veal and Ham,
sauce. served
in sauce.

Macaroni, +----------+ Dressed
with | | Eggs.
Parmesan | Plateau. |
cheese. | |
+----------+

Mutton Stuffed Cabbag