Menu For A Formal Dinner

First Course

Oysters or Clams in Shells Brown Bread Sandwiches.

Second Coarse

Consomme Croutons.

Third Course

Broiled Trout - Maitre d'hotel Butter.

Cucumbers.

Fourth Course

Croquettes or Sweetbreads.

Fifth Course

Saddle of Mutton Currant Jelly Potatoes.

Peas in Fontage Cups.

Sixth Course

Punch.

Seventh Course

Broiled Quail with Chestnut Puree Tomato Salad.

Eighth Course

Bombe Glace. Sponge Cake.

Ninth Course

Fruit and Bonbons.

Tenth Course

Black Coffee.

Salted almonds and bonbons to be on the table all the time.

Celery to be passed with oysters.

Radishes or olives to be passed with fish course.

When And How To Serve Wines

Sauterne slightly cold with oysters.

Sherry slightly cold with soup.

Rhine Wine

Rhine Wine not very cold with fish.

Claret slightly cold with entrees.

Champagne very cold with poultry and meats.

Burgundy a little warm with game.

Burgundy and Champagne with salads.

Port Wine

Port Wine or Madeira temperature of wine cellar with desserts.

Cordials and brandies with coffee.

Courses

First Course

Appetizers, cold hors-d'oeuvres, eaten preliminary to the dinner, supposed to stimulate the flow of the digestive juices and create an appetite.

Second Course

Oysters or Shellfish. Salt, pepper, cayenne, Tabasco sauce, and tiny brown-bread sandwiches are passed with this course.

Third Course

A Clear Soup. Hors-d'oeuvres, such as celery, olives, radishes, or pimolas are passed with this course.

Fourth Course

Fish, boiled, fried, or baked; sometimes potatoes, and generally cucumbers or tomatoes dressed, are served.

Fifth Course

Entrees.

Sixth Course

The Meat Course, one vegetable besides the potato.

Seventh Course

Frozen Punches or Cheese Dishes.

Eighth Course

Game or Poultry and Salad.

Ninth Course

Hot Desserts or Cold Desserts.

Tenth Course

Frozen Desserts, Cakes, and Preserves may be passed with this course.

Eleventh Course

Fruits.

Twelfth Course

Coffee and Liqueurs.