s poured at the right. Hot plates are served with
all the dishes except _foie-gras_, caviare, salads, and the cold sweets.
Great care should be exercised in preparing the dishes in the kitchen,
and in bringing them to the table in a perfectly neat condition. The
soup should not fill the tureen so far as to endanger spilling. The
dishes for fish should be suited in size and shape to the contents. If
the fish is boiled, it should be served unbroken, on a napkin laid in
the appropriate platter, and garnished with a few sprigs of fresh
parsley or slices of lemon, the sauce being served in a sauce-boat; if
sauce is served on the dish with the fish, only enough to cover the
center of the dish should be used, and the fish laid on it; the rest is
served in a sauce-boat. _Entrees_ should be very neatly arranged with
the proper garnishes, with only sauce enough to surround them, but not
to reach the edge of the dish. Very little gravy, or none at all, should
be on the dish with joints, as it is likely to be spilled in carrying;
and the dish should be deep enough to contain all that may flow from the
cut meat.

UPON THE SERVING OF WINES.

If only two kinds of wine are served, sherry should accompany the soup
and fish courses, and either claret or champagne brought on with the
roast, and served throughout the remainder of the dinner.

For the ten course dinner, cut glass goblets filled with water and
crushed ice are placed at the right of each plate, about ten or twelve
inches from the edge of the table. With these are grouped sauterne,
sherry, rhinewine, claret, champagne, burgundy and liqueur glasses. The
goblet of water remains in place throughout the dinner, being refilled
at intervals.

First Course. With the oysters, a glass of sauterne is the most
appropriate accompaniment. This should be served in light green glasses,
poured from native bottles, which have been cooled to 52 degrees
Fahrenheit, but never iced. When the oyster plates are taken away, the
sauterne glasses should also be removed.

Second Course. With the soup, sherry, slightly cooled, should be served
from a decanter, and poured into small white stem glasses, flaring
slightly at the top. The sherry glasses should be removed after this
course.

Third Course. With the hors d'oeuvres, which may consist of cold side
dishes, such as canapes, caviar, or anchovies, or of hot dishes, such as
timbales, croustades or bouchees; and

Fourth Course. Of fish, rhine