platter, followed by rolls and Cucumber Ribbons, Dressed Cucumbers or
Sliced Cucumbers, as the case may be. Then the fish course is taken
from the table and we come to the entree.

If one entree is the limit it precedes the roast. Where you have two
entrees the heavy (meat) entree comes first, then the lighter
(vegetable) one. Let us say we have only Delmonico Tomatoes or Mushroom
Croquettes. We would carry on next with our roast fowl or flesh. But if
we have Oyster and Mushroom Patties _and_ Roast Ham with Cider
Sauce as entrees, the Roast Ham, being the heavier, should be served
first.

Our roast--the champagne was poured from the _right_ side with the
_right_ hand _after_ the removal of the fish plates--is now
due. The entree plates in turn have been taken away and the warm dinner
plates substituted for them. Ah, the roast! What shall it be? There is
so much from which to choose. It cannot be too epicurean for a formal
dinner. Fillet of Beef Larded with Truffles, with a Brown Mushroom
Sauce; Crown of Lamb (crowned with Green Peas and surrounded by Fried
Potato Balls); Roast Turkey with Truffle Gravy; Venison Saddle,
Chateaubriand of Beef, Sirloin Steak, there is no lack of choice.

When both roast and game are served, a frozen punch is supposed to draw
the line of demarcation between them, and the salad enters _with_
the game instead of being counted as an individual course.

While one waitress passes the roast, another follows with the
potatoes. Other vegetables and rolls then come in order and, if the nut
dishes of any of the guests are empty, they are refilled.