The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

economical bill of fare at will, being so distributed, that after a short series of sauces the bill of fare commences, being first the soups, then the fish, then the hors-d’œuvres, or flying dishes, to be handed round the table during the time the removes and entrées are placing upon it; this is the usual manner I serve a dinner, which cannot fail to be very hot; and to prevent confusion, which too often occurs, I place a number on a piece of paper between the cover and the dish, with a corresponding number to the name of the dish upon the bill of fare, which is then forwarded to the steward, who by this means not only understands the better placing it upon the table, but is able to answer to any questions respecting the dinner, thus saving time and confusion; and, above all, the dinner will be very hot and inviting, which would not be the case in the regular system of laying out the whole of the first course first upon the kitchen table, having to uncover every dish unnecessarily, then upon another table in a room adjoining the dining-room, and third and last, upon the dining-table, adding to which the chance of confusion and innumerable delays, in which your dinner is getting quite cold. In a plate service of sixteen entrées, which I was directed by the committee of the Reform Club to order, I introduced silver sand concealed in the heaters; thus by placing them two hours in a hot closet previous to serving, they will retain their heat nearly a couple of hours longer upon the table, but for further details, see Pagodatique Dish at the end of the book. But to return to the arrangement of my book: after the hors-d’œuvres come the removes, flancs, entrées, in succession in the first course, and for the second the roasts, savoury dishes, vegetables, entremets, and removes second course; thus my readers will have but to turn from one series to another in succession to arrange their bills of fare. For any description of plain joints