Savoury Dishes for Second Course.
These dishes are divided into three classes, and in England all belong to the second course, but in France they are very frequently served in the first with a dinner of four or six entrées, that is, one or two of them, and are very commendable in the summer months; for breakfasts, luncheons, or suppers, they are invaluable. The large pieces, such as pâtés of game, galantine of turkey, poulardes, boars’ heads, &c., are in smaller dinners placed at the bottom of the table to face the roasts, but in a dinner of six or ten entrées they are served as flancs. All others, such as small galantine of game à la volière, pâtés, chaud froids, salads, mayonnaise, &c., by making them smaller may be served as savoury entremets, in a corner dish.