Recipes of the Logrus: A
Formal Multi-Course Meal:
Always serve an uneven number of courses. The central course, normally the
roast course, is the focus of the meal: serve the same number of
courses before the roast as after; serve the same number of courses
in the salon before the meal, as in the drawing room after the meal.
Alternate sweet or tart dishes with savoury dishes, taking thought to
how each taste transitions to the next.
The letters after each course heading indicate how fundamental is the
course. Thus, for a three-course meal, use all of the “A”
courses: Soup, Roast and Dessert. For a 5-course meal, use the “A”
and “B”courses: Appetizer, Soup, Roast, Salad, Dessert;
and so on.
are “finger-food” hors d'Ouevres, being made on top of a
thin slice of firm bread or a cracker. Since they do not require
cutlery, they are properly served in the Salon where guests are
gathering before the meal. Cocktails may be served to drink. The
hostess should strive to be present in the Salon to greet her guests
as they arrive. Four to eight guests, in addition to the host and
hostess, are the perfect number for an intimate formal meal: no more
than the Muses and no fewer than the Graces. If more guests are
expected, the hostess should stand by the door and receive guests as
they arrive, to spare them from having to search her up in the crowd,
and to ensure that they are introduced at once to two or three of
their fellow guests, and provided with refreshments as well as
When all the Guests have arrived, the hostess may announce “Dinner
is served”, or if she has domestic staff then her head-of-staff
may announce to her “Madam is served”. Then the hostess,
escorted by the guest of honour, will lead her guests into the dining
room and direct them where to sit. The gentlemen hold chairs for the
ladies, and do not themselves sit down until all the ladies are
canapės may have been served in the Salon, a more substantial
appetizer – often shellfish such as oysters or shrimp –
can also be served at the table. The shrimp- or oyster-fork goes to
the right of the spoons in the place setting. (All the other forks
are on the left of the place setting.) The appetizer itself should be
sitting on the service plates when the guests are seated; so a cold
appetizer, not at risk of becoming lukewarm while it waits, is a good
tureen, with a stack of soup-plates beside it, may be standing next
to the hostess's place while the appetizers are being enjoyed.
soup, serve sherry in sherry glasses, which are smaller than
fish, serve white wine in small wine-glasses.
specialty meats leading up to the main meat course, such as fowl and
venison, may be served in order to create eleven- or more, even
twenty-one course meals.
incorrectly called the “Entrėe”,.the “Rôti”
course is the feature course of the meal. When you are serving fewer
courses, you can “promote” another course – for
example, fish or venison-- to the role of feature course, in which
case it takes the place of the “Rôti” course. Red
wine, served in larger wine-glasses is usually served with the roast
vegetable dishes are normally served as side-dishes to accompany the
roast, one or more specialty vegetable dishes may be served as a
separate course, to balance out any Entrėes added tp the menu.
Americans are so used to restaurants' serving a salad at the start of
the meal, by which means the restaurant seeks to keep them
inexpensively distracted during the time it takes to prepare
on-demand meals, that they are surprised to be served a salad in its
proper place, after the Rôti. If you are serving fewer courses,
you may serve salad instead of soup to avoid confusing your
restaurant-adapted North-American guests, in which case youwill not
of course serve a salad here.
a robust sharp read wine with Cheese.
a sweet dessert wine: a sparkling rose or a pinot noir is
sweet pudding, and savouries can all be considered as “desserts”
that conclude the seated portion of the meal. Effetes debate as to
whether pudding should come before or after the cheese, and whether
savouries should start or end the series of dessert courses. If
desired, you can add additional savoury or pudding courses to balance
out additional entree courses.
is an optional feature of the Coffee course.
the end of the last dessert course, the hostess will catch the eyes
of one or two of the other ladies – “ladies” being
a euphemism for anyone who prefers the conversational topics of the
drawing-room and the taste of coffee, to port and the conversation
that accompanies port – and stand, saying “excuse us,
gentlemen,” and lead the ladies into the drawing-room.
gentlemen of course stand to help the ladies up, and then led by the
hostand assisted by any male domestic staff, the gentlemen– and
for the sake of all fairness, all folk who choose to remain at the
table regardless of their actual sex should be considered gentlemen
and behave in a gentlemanly manner – remove the cloth from the
table, obtain port glasses and the port bottle, and pass the port as
host pours port into his own glass, and places the bottle to his
left. The guest to the host's left then fills his own glass, and
places the bottle on the table to his left. Contrary to the conceit
practiced in some military messes, the port bottle may properly and
should be set down on the table; however no gentlemen should allow it
to remain stalled to his own right just because he himself doesn't
care for any more port. He should in a timely manner pass the bottle
along, even if he does not take the opportunity to refill his glass.
the host sees that the gentlemen are replete with port and
gentlemanly talk, he should announce “Shall we join the
ladies?” and lead the gentlemen into the drawing-room.
ladies in the drawing-room will refresh themselves with coffee and
cakes. The cakes should be small and dense so that they can be
consumed like canapes, as “finger-food”; any soft cakes
requiring the use of forks having been served as pudding during the
desserts at the table. When the gentlemen arrive, they also partake
of coffee and cakes. If desired, liqueurs may be offered with the