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Chapter VIII: , but increase the ingredients to three or four times the (3)

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[TN: Footnote text is not allowed within the range of the Index.

Footnote 194 is referenced from the entry for “fillets of whitings”.
Footnote 195 is referenced from the entry for “Queen Mab’s summer
pudding”.

Clicking on the footnote numbers below will take you to the index entries that reference these footnotes.]

Footnote 194:

Though not included in this list, _all_ sweet puddings are served as
_entremets_, except they replace the roasts of the second course.

Footnote 195:

Fish is not usually served as an _entrée_ in a common English dinner;
it is, however, very admissible, either in fillets, or scallops, in a
currie, or in a _vol-au-vent_. Various circumstances must determine
much of the general arrangement of a dinner, the same dishes answering
at times for different parts of the service. For example, a fowl may
be served as the roast for a small company, and for a large one as an
_entrée_. For a plain family dinner, too, many dishes may be served in
a different order to that which is set down.

Woodfall and Kinder, Printers, Milford Lane, Strand, London, W.C.

------------------------------------------------------------------------

APRIL 1885.

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