On the side-table have a coffee tray with cups, saucers, spoons, sugar bowl, and cream jug. A salad tray with oil, vinegar, mixed mustard, and red and white pepper; also the carving knives and forks.
On the sideboard place the dessert plates, each with a doily, on which stands a finger bowl one-third full of water. At the right of the finger bowl, on the plate, lay a dessert fork. On the sideboard lay, also, extra knives, forks, spoons, and glasses.
Place the aspic of chicken at the head of the table, and lay the slicer between it and the plates before the hostess. The plates should be half the number of the persons at table. Place the roast ham at the opposite end of the table, with the same number of plates as for the chicken. Lay the carving knife and fork between the platter and the pile of plates.
Place the olives and pickles alternately between and just outside the line of the candlesticks.
Fill the carafes and the tumblers. Put a bowl of bouillon (covered) on each plate. See that every chair is in its place and announce that supper is served.
To remove the bouillon bowls, take in each hand a plate, with its bowl, cover, and spoon, until all are removed.
When a slice of ham has been placed on a plate, take the plate in your right hand, place it on your tray, and go to the left of the hostess. Hold your tray so that she can comfortably put a helping of chicken on the plate with the ham. Serve this plate to the person on the right of the hostess. She will now have a helping on a second plate. Take this plate from her right, carry it to the left of the host for a helping of ham. Serve this to the person at the right of the host. Take from his right the next plate which is ready and carry it to the left of the hostess, as before. Serve the next person on her right, and so on until all are served.
Place a spoon in the potato dish, put on
your tray, and pass it at the left, going all around the table.
Pass the pickles, olives, butter, and rolls, if rolls have been furnished with bouillon.