The Art of Composing a Menu

Hosting a dinner party required more than an elegant setting and congenial guests, it required the host or hostess’s utmost skill in planning a menu. The general serving pattern was hors d’oeuvres, soup, fish, entree, removes, meat, salad, savoury, sorbet, dessert, but the best planners and cooks knew which dishes would complement during a long …

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