... Lilia Zaouali, translated by M B DeBevoise 19 Arranging the Meal: A History of Table Service in France, by Jean-Louis Flandrin, translated by Julie E Johnson, with Sylvie and Antonio Roder Arranging ... asparagus at entrées Veal breast ragoût at Squab pie at Gosling ragoût at All presented in platter at assorted dishes Chicken fricassée at Marinade of squab at roasts Hares and turkeys at Plate ... now with the main stages of the classical meal, we begin to grasp what was meant by a soup, an hors d’oeuvre, an entrée, relevés, a roast, a 10 structure of meals in the classical age salad, entremets,...