Any number of entree courses may be served, but care should be taken, however, not to repeat materials, sauces, or flavors.

One or two entrees are sufficient unless there are to be many courses. They are served from the side with a table-spoon of the required sauce on each plate which is placed at each cover from the right, or the sauce is poured over the whole dish and it is passed to the left of each guest.

After all have finished, remove plates from the right. Serve claret from a decanter or bottle.

Many quite palatable entrees may be made from "left overs," especially if these "remnants" were not too much cooked when making their first appearance. However, this, at best, is only a makeshift, for the perfect dish should be prepared, cooked, and seasoned for the purpose for which it is intended, if it is to be a " masterpiece."