Service Procedures for Soups, Eggs, Farinaceous and Fish Dishes

  • H. L. Cracknell
  • G. Nobis
Chapter
Part of the Macmillan Master Series book series

Abstract

In the classical menu there were as many as fifteen courses and the soup, egg, farinaceous and fish courses were numbers 2, 3, 4, and 5 in the lengthy sequence. Nowadays it is usual to select one course from the group, hors-d’oeuvre, soup, egg and farinaceous, then to continue with a fish or meat course.

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Copyright information

© H.L. Cracknell and G. Nobis 1989

Authors and Affiliations

  • H. L. Cracknell
  • G. Nobis

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