Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

sweet dishes of the _entremets_. They are passed round after every dish, on account of being considered more as appetizers, as repairers of the natural waste of animal life. Very little of them is partaken of at a time; they are _anchovies_; _artichockes_, raw; pickled _beets_; _butter_; _caviare_; _cervelas_; raw _cucumbers_; _figs_; every kind of _fish_, salted, smoked, pickled, or preserved in oil; every kind of _pickled fruit_; _horse-radish_; _horse-radish butter_; _melons_; broiled _mushrooms_; _olives_; raw and pickled _oysters_; steamed _potatoes_ served with butter; _radishes_ and butter; _sardines_; _saucissons_; _sausages_, salt and smoked, but not fresh; salted and smoked _tongue_; _tunny_, _walnuts_ in salad. _Third part_, or _Relevés_.--_Relevés_ are composed of fish and large pieces of meat. A fish served whole is always a _relevé_; in pieces, it is an _entrée_. Pieces of _beef_, _mutton_, and _pork_, roasted, are always served as _relevés_. At a family dinner the _relevé_ is almost always a fish. The other pieces of meat that are served as _relevés_ are: _bear_, _buffalo_, boiled and corned _beef_, _leg_ and _saddle_ of mutton, _quarters_ of lamb, large pieces of _veal_; also all _vol-au-vent_ of meat and of fish, _boucheés_ and _fish-pies_. _Fourth part_, or _Entrées_.--These comprise every dish of meat, except poultry and game, when roasted; every dish of _fish_ not served whole; also _pâtés de foies gras_, _sour-krout_, _snails_, _meat-pies_, _terrines_, _pains_ of game and of poultry. The dishes of _meat_ mentioned in the _relevés_ may be served as entrées at a family dinner. The order of the dishes is described above. _Fifth part_, or _Rôts_.--_Poultry_, _game_, and _fish_. At a family dinner, _lamb_ and _veal_ are often served as roasted pieces, especially at seasons when there is no game, and poultry is scarce. _Sixth part_, or _Entremets_.--The following are served as _entremets_: all _salads_ of greens; all dishes of _vegetables_, of _omelets_, except four, viz., with bacon, salt pork, ham, and kidneys. Also dishes of _macaroni_, of _rice_, _eggs à la neige_, all _sweet dishes_ (sweet dishes are also served as _dessert_), and _cakes_; such as _baba_, _brioche_, _génoises_, _madeleines_, _savarin_, and sponge-cake. _Seventh part_,