Page:The Boston cooking-school cook book (1910).djvu/693



Bouchées or rissoles. The filling to be of light meat.

Fish, baked, boiled, or fried. Cole slaw, dressed cucumbers, or tomatoes accompany this course; with fried fish potatoes are often served.

Roast saddle of venison or mutton, spring lamb, or fillet of beef; potatoes and one other vegetable.

Entrée, made of light meat or fish.

A vegetable. Mushrooms, cauliflower, asparagus, or artichokes are served.

Punch or cheese course. Punch, when served, always precedes the game course.

Game, with vegetable salad, usually lettuce or celery; or cheese sticks may be served with the salad, and game omitted.

Dessert, usually cold.

Frozen dessert and fancy cakes. Bonbons are passed after this course.

Cracker, cheese, and café noir. Café noir is frequently served in the drawing and smoking rooms after the dinner.

Where wines and liquors are served, the first course is not usually accompanied by either; but if desired, Sauterne or other white wine may be used.

With soup, serve Sherry; with fish, white wine; with game, Claret; with roast and other courses, Champagne.