Second Course
Clear soup, with bread sticks, small rolls, or crisp crackers. Where two soups are served, one may be a cream soup. Cream soups are served with croûtons. Radishes, celery, or olives are passed after the soup. Salted almonds may be passed between any of the courses.
Christmas Dinner Table.—Page [600].
Table laid for Reception.—Page [602].
Third Course
Bouchées or rissoles. The filling to be of light meat.
Fourth Course
Fish, baked, boiled, or fried. Cole-slaw, dressed cucumbers, or tomatoes accompany this course; with fried fish potatoes are often served.