While a course is being served, do not show too much haste; however, it is entirely unnecessary to wait until all have been served. This does not apply to the first course. Should the first course consist of oysters or soup, wait until all have been served. Commence then, as soon as the host does.
Table etiquette does not, necessarily, compel you to accept every course or dish. But it is a serious breach of etiquette to examine a dish and then refuse it.
Everything that can be cut without the knife should be cut with the fork. For instance: fish, sweet-breads, bouchées, or vegetables.
Be careful to make no noise with the knives, forks, or dishes. Avoid the smacking of lips while eating or drinking.
Should anything objectionable be found on your plate, quietly ignore it. Any demonstration in this direction might seriously mar the beauty of the dinner.
Unfold the napkin on your lap; never put it around the neck, nor tuck it under your collar.
EGGS.
1395. Eggs Molet.
—Take six fresh eggs, drop them all at the same time with a skimmer or a spoon into boiling water, and let boil for five minutes and a half, but no longer; lift them up, and immediately drop them into cold water for two minutes, then take them up carefully; peel them—seeing that the white is intact—then keep them in a little warm consommé or water. Have a quart of hot purée of chestnuts ([No. 131]), place it in the pastry-bag ([No. 1079]), in which you previously slide down a fancy tube (No. 3), then nicely decorate the border of a silver dish, large enough to hold the six eggs, also a little at the bottom to lay the eggs over. Place the dish in the hot oven for two minutes, then pour in the centre of the dish a gill of demi-glace sauce ([No. 185]); gently lay the eggs in the centre of the dish, and serve.