This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Excise Commissioner William S. Andrews, who has for years been ambitious to eat a regulation Chinese dinner, ate one last night, and thinks that he will be able to get out to-day. Wong Chin Foo was his host. Dressed in an American derby and overcoat and other American things, Wong led the way to the Chinese chop house at 14 Mott street. The Commissioner was in evening dress. He brought along two New York friends to help him, and when they had mastered the chopsticks they drove right through fourteen courses of dinner without quailing. It took nearly three hours, and this was the bill of the performance:
1. Tea, served in costly china cups.
3. Lichee nuts.
5. Roast duck.
10. Cuttlefish, with Chinese sweet turnips and saifun beans.
12. Chinese sausages, composition uncertain.
13. Citron soup, with shrimps.
14. Lotus seed and apricot seed soup. Commissioner Andrews washed it all down with three kinds of Chinese wine. One was the nomai-dayo pear wine, the second a white wine distilled from rice, and the third Chinese gin made of apricot seed.