Fish Course.

It is not enough to have one fish course for Catholics, but to
have also fish in the second course for them.*

In a fish course, any soup-maigre may be served.

Four Plats de Rôts, to be introduced in the Second Course.

Fried Smelts.

1. Scollops of Sturgeon, in Mushroom Sauce. 2. Quenelles of Whitings au suprême.

3. Eels en Vol-au-vent.

4. Santé of Fillets of Tench.

Maids barbed.

Salmon Trout,

au bleu,

Fillets of Whiting, farced.

Two centres may be added of fresh Oysters, which may be
dressed on a napkin, or parsley.

These courses are by no means expensive, as the cheapest fish,
in those nice dressings, will be much better than the most
expensive, dressed as they commonly are. The introduc-
tion of fresh oysters into the first courses is excellent for
digestion.

AN AMBIGU

Is a dinner served altogether. When there are soups, they are generally removed. A table of thirty covers may have two or four soups, two fishes, two large joints, which may be placed on the table so as to remove the soups.

If four roasts, they are to be interspersed with eight first and eight second-course dishes, according to rule.

Fish dressed à la chambour, and garnished with jelly, may be also introduced.

A SECOND COURSE, WITH FISH, OF TWENTY TO TWENTY-SIX COVERS.

Any fish may be used, according to the season, instead of
those in the bills, and dressed to suit the convenience and
style of service.

* Such dishes may require to be removed.

A CITY TAVERN-DINNER FOR A SELECT PARTY.

Italian and dressed Salads. Caramelled Apples, with a

profusion of the newest Vegetables, dressed both

in the English and French style.

A Cabinet-pudding must

never be forgotten.

For a Cheese course, see the foregoing bills, as also
dessert, wines, and zests.

A lady of fine taste will often find it difficult to get her table completely to her mind, unless by the most extravagant means; and these will not always satisfy, because mistresses and cooks are always seeking after things rare and costly, not considering that it is the style of cookery

that is practised, that gives the zest to every thing. Therefore it has been constantly kept in view throughout this work, as the main object is that of improving our cookery, and reducing expense, and to set before my readers an example of economy. I subjoin a bill of fare served up to the Emperor Alexander, by his own cook, who had the assistance of the first French artists in that line. The following is taken at random, from a number which only vary with respect to the number of the covers, and variety of the market and seasons.

The table was only six feet wide, and was dressed down the middle with vases, filled with natural flowers, intermixed with dishes of the dessert, which gave it much the look of our own tables before plateaux came into general use.

Les petits Pâtés Russes.

Les Croquettes de Riz, garnies
d'un Salpicon.

La pièce de Boeuf, garnie de Racines.
Cinq entrées.

La Magnonnaise de Filets de
Volaille à la Gelée.

La Darne de Saumon à la
Russe, garnie d'Huitres et
de Queues d'Ecrevisses.

Le Vol-au-vent à la Financière, Guenelles de Gibier.

La Poularde à l'Anglaise, garnie de toutes sortes de Racines et Légumes.

Les Cotelettes de Mouton à la Soubise.

Un Plat de Rôt.

Les Perdreaux Rouges, le Poulet, le Cassis de Veau, une Salade.

La Gelée d'Orange.

Trois Entremets.

Le petits Souffles en Caisse
et au Citron.

Le Fromage Bavarois au Café.t

Twenty-four plates of oysters.

The French dishes will all be found in Beauvillier.

+Twelve lemons.

Elsewhere I have given an account of the Russian soups. After the soup, the beef is served, cut in small square pieces, heaped upon the middle of the dish: farced glazed cucumbers are set round, then turned glazed carrots, and glazed radishes, crowned with the tops of asparagus, and masked with an espagnole reduced to half glaze.

Le poularde à l'Anglaise is poéled very white, of which the thighs, wings, fillets, and rump are only served, covered with lettuce, cooked in half glaze, and a bunch of haricots or cauliflower on the top, garnished with small glazed onions, and sauced with a hot aspic.

Of the manner of serving the roast meats I have spoken elsewhere.

A CHOICE FRENCH SERVICE FOR TEA.

In the middle, an elegant temple or other ornament in caramel. At each end, an elegant nougat, and a heaped dish of meringles. Centre sides, two large cakes.

Twelve dishes of small cakes, wafers, almonds, and biscuits, bon-bons, nougats, beignets, &c., according to the size of the table.

Genevian Goûté, or Tea,

Is given by all ranks, more or less elegant, as above; and when the company does not sit down, large china plates are handed to every guest, who walk about with them, where they are served with meringles, cakes, tarts, &c. till the plate is pretty well covered, and then with tea; after which they dance, play cards, converse, and spend the evening very pleasantly; the gentlemen, from time to time, presenting their bon-boniers to the ladies.