1946—Roasts of Butcher’s Meat

I must remind the reader of this principle, viz.: that however natural it may seem in a dinner to serve a roasted joint as a Remove, a piece of butcher’s meat must never stand as a Roast.

Roasts really only comprise Fowl and Feathered Game, provided the menu only announces one roast. If two are announced, the second generally consists of some kind of crustacean, such as a Lobster, a Spiny Lobster or Crayfish, generally served in the form of a Mousse; or of a preparation of foie gras, i.e.: either a Pâté, a Terrine, a Mousse or a Parfait; sometimes, too, by a very good ham or a derivative preparation thereof.