Omitting dishes.
The idea of giving so many is that there may be some to suit all tastes. No one is expected to take of all, though it is quite permissible to do so.
Entrées.
After the soup and fish the entrées are handed round. The dishes are presented at the left side of the diner, and he helps himself with his right hand, a tablespoon being placed on the dish for that purpose; or with both hands, using spoon and fork, should the nature of the dish render this necessary.
Accompaniments to dishes.
When slices from a joint, or game, or poultry are handed round, the vegetables, gravies, and sauces accompanying them are handed after. It is usual to wait for these etceteras before beginning upon the meat, fowl, venison, or game. For instance, no one would commence upon a slice of roast beef or mutton without potatoes or gravy, nor upon a piece of pheasant without browned bread-crumbs, or bread sauce, or gravy. I say “no one” would do it, but I have seen it done, whether in absence of mind or from pressure of appetite I cannot pretend to say. It is a mistake, however.
Sweets and cheese.
Cheese is handed round after the sweets in order to prepare the palate for the enjoyment of dessert wines. This, at least, was the original meaning of introducing it at this stage of the meal.
Ice-pudding.
But now ice-pudding, when served, follows it, thus contradictorily re-establishing the reign of sweets.