The removal of the soup plates should not be effected till every one
has finished, when the changing of plates takes place.
The Fish is next served with or without sauce, according to the
style of dish described on the menu. Dressed fish or fish entrees are
handed round in the dish, whilst whole fish or large pieces of boiled
fish, &c., are frequently carved from the head of the table or from the
side-board ; when such is the case the plates are served to the guests
in the same way as the soup. It is usual to hand a dish of plain
boiled potatoes with all boiled fish, and lemon with fried fish.
The Fntfd.es. — As the fish plates are removed they must be
replaced by hot or cold plates as the case may be. Chaudfroid entrees,
cold mousses, &c., require cold plates, whilst for all other entrees the
plates must be hot.
The entrees in the order given on the menu are now served.
The Joint and Vegetables. — The joint of roast meat is
invariably carved in the dining-room, and the slices are placed on
hot plates with a little gravy, and handed to the guests in the same
order as before mentioned. Vegetables, usually two kinds, are served
in their dishes and presented to the guests from the left side.
z z
706
THE NEW CENTURY COOKERY BOOK
The JEtoast. — When a joint of meat is served the roast usually
consists of a bird, poultry or game, accompanied by fried potatoes and
salad. These are served and handed round in the same way as the
joint. A separate plate (salad plate) is generally provided, and placed
at the side of the large plate on which the salad is served.
The Sweets. — The plates from the roast, knives and forks having
been removed, small plates, so-called pudding plates, are put in front
of the guests. For hot puddings or other hot sweets the plates must
of course be hot. When two sweets are served the second dish is
always cold. If the pudding is large it may be convenient to have it
carved at the side-board, but it is more usual to have them handed
round the same as the entree.
The Savoury. — As soon as the guests have finished eating the
sweets the plates must be changed for small hot plates upon which
the savoury is served. Savouries are as a rule prepared hot, and in
very small portions, bonnes-bouches, or mouthfuls. In addition to
the plate a small fork should be placed at the side of each guest.
The dish is handed round like the entree.
Cheese. — The sweet plates are next changed for cheese plates,
with a small knife placed on each. The cheese should be accompanied
by dry biscuits and pulled bread and small pats of fresh butter.
At this stage the table should be cleared of all glasses, spoons, &c. ;
the crumbs must be carefully removed with a silver scoop or napkin,
after which the dessert plates aue put on the table.
Dessert is next served. In addition to the dessert plate a
dessert knife and fork and a finger" glass with perfumed water
are placed before each guest. Clean wine-glasses are also served at
this stage with the dessert wine. After this comes the coffee and
liqueurs, which form the end of the repast.
THE SERVICE OF WINES.
The main thing, and one which needs special consideration, in
serving wines at a meal is that they are at the right temperature
when served out into the glasses.
Page 584
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The removal of the soup plates should not be effected till every one has finished, when the changing of plates takes place.
The Fish is next served with or without sauce, according to the style of dish described on the menu. Dressed fish or fish entrees are handed round in the dish, whilst whole fish or large pieces of boiled fish, &c., are frequently carved from the head of the table or from the side-board ; when such is the case the plates are served to the guests in the same way as the soup. It is usual to hand a dish of plain boiled potatoes with all boiled fish, and lemon with fried fish.
The Entrees. — As the fish plates are removed they must be replaced by hot or cold plates as the case may be. Chaudfroid entrees, cold mousses, &c., require cold plates, whilst for all other entrees the plates must be hot.
The entrees in the order given on the menu are now served.
The Joint and Vegetables. — The joint of roast meat is invariably carved in the dining-room, and the slices are placed on hot plates with a little gravy, and handed to the guests in the same order as before mentioned. Vegetables, usually two kinds, are served in their dishes and presented to the guests from the left side.
The JEtoast. — When a joint of meat is served the roast usually consists of a bird, poultry or game, accompanied by fried potatoes and salad. These are served and handed round in the same way as the joint. A separate plate (salad plate) is generally provided, and placed at the side of the large plate on which the salad is served.
The Sweets. — The plates from the roast, knives and forks having been removed, small plates, so-called pudding plates, are put in front of the guests. For hot puddings or other hot sweets the plates must of course be hot. When two sweets are served the second dish is always cold. If the pudding is large it may be convenient to have it carved at the side-board, but it is more usual to have them handed round the same as the entree.
The Savoury. — As soon as the guests have finished eating the sweets the plates must be changed for small hot plates upon which the savoury is served. Savouries are as a rule prepared hot, and in very small portions, bonnes-bouches, or mouthfuls. In addition to the plate a small fork should be placed at the side of each guest. The dish is handed round like the entree.
Cheese. — The sweet plates are next changed for cheese plates, with a small knife placed on each. The cheese should be accompanied by dry biscuits and pulled bread and small pats of fresh butter.
At this stage the table should be cleared of all glasses, spoons, &c. ; the crumbs must be carefully removed with a silver scoop or napkin, after which the dessert plates aue put on the table.
Dessert is next served. In addition to the dessert plate a dessert knife and fork and a finger" glass with perfumed water are placed before each guest. Clean wine-glasses are also served at this stage with the dessert wine. After this comes the coffee and liqueurs, which form the end of the repast.
THE SERVICE OF WINES.
The main thing, and one which needs special consideration, in serving wines at a meal is that they are at the right temperature when served out into the glasses.