Grouse, black cocks, gray hens, and ptarmigans, must cut reddish, with plenty of gravy, but not too much underdone.
All kinds of water-fowl must be very much underdone, so that the blood and gravy follow the knife in carving.
Plovers must be rather underdone, but done through.
Rabbits and pigeons must be well done.
Second-course savoury dishes must be rather highly seasoned, but with a little moderation.
Pastry should, when baked, be clear, light, and transparent, and of a beautiful straw colour; the body of a croustade the same.
Large pies, timbales, and casseroles of rice must be of a yellowish brown colour.
Jellies require to be rather white and transparent for fruits, and not too firm, but better so than too delicate.
Orange jellies should be of a deep orange colour, and all fruit jellies as near as possible to the colour of the fruit.