Eighth Course. VIII. Course: Game and Salad, or Poultry and Salad. Game is usually not passed, but the portions are laid on the individual plates by the butler. This is done in order to serve it as hot as possible. A small cold plate is sometimes given for the salad; crescent-shaped plates are made for this use. With ducks, celery and small squares of fried hominy are served. When game or poultry is not used, cheese may be served with the salad, or cheese-straws instead of cheese. When salad is served with game or poultry, cheese and crackers may be served immediately afterward as a separate course, or they may be passed after the dessert.
Ninth Course. IX. Course. Sweet puddings, soufflés, Bavarian cream, etc.
Tenth Course. X. Course. Ice-cream or any frozen dessert. Cakes and brandied peaches, preserved ginger, or wine-jellies may be passed with ice-cream.
Eleventh Course. XI. Course. Fruit, fresh or glacé, and bonbons.
Twelfth Course. XII. Course. Coffee, liqueurs.
Of the courses given above, the first, fourth, fifth, and seventh, and a choice of either the ninth or tenth, may all, or any one of them, be omitted.
Black coffee in small cups is passed on a tray, with cream and sugar, in the drawing- and smoking-rooms after the guests have left the table.
Apollinaris or other sparkling water is passed later, and is usually welcomed.