Note 195 — INDEX.

Fish is not usually served as an entrée in a common English dinner; it is, however, very admissible, either in fillets, or scallops, in a currie, or in a vol-au-vent. Various circumstances must determine much of the general arrangement of a dinner, the same dishes answering at times for different parts of the service. For example, a fowl may be served as the roast for a small company, and for a large one as an entrée. For a plain family dinner, too, many dishes may be served in a different order to that which is set down.