[Sca-cooks] Course/Remove

Gretchen Beck grm at andrew.cmu.edu
Thu Nov 15 14:35:38 PST 2007

So (since I'm being lazy and have too many other things to dig up at the 
moment), when was this style of serving adopted in France, and what did the 
French call this particular object/action?

toodles, margaret

--On Thursday, November 15, 2007 5:15 PM -0500 Elise Fleming 
<alysk at ix.netcom.com> wrote:

> " 'England's Newest Way in All Sorts of Cookery, Pastry, and All Pickles
> that are Fit to be Used' (3rd edition, 1710) contains a diagram for a
> two-course dinner.  To quote from The Appetite and the Eye, "...there is
> even the recently adopted usage of the 'remove' (a dish to be succeeded by
> another). "  (snippage)

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