Third Course
Bouchées or rissoles. The filling to be of light meat.
Fourth Course
Fish, baked, boiled, or fried. Cole slaw, dressed cucumbers, or tomatoes accompany this course; with fried fish potatoes are often served.
Fifth Course
Roast saddle of venison or mutton, spring lamb, or fillet of beef; potatoes and one other vegetable.
Sixth Course
Entrée, made of light meat or fish.
Seventh Course
A vegetable. Mushrooms, cauliflower, asparagus, or artichokes are served.
Eighth Course
Punch or cheese course. Punch, when served, always precedes the game course.
Ninth Course
Game, with vegetable salad, usually lettuce or celery; or cheese sticks may be served with the salad, and game omitted.
Tenth Course
Dessert, usually cold.
Eleventh Course
Frozen dessert and fancy cakes. Bonbons are passed after this course.
Twelfth 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.
