How Dinner was Served

Dining style in Britain during the Victorian era evolved from the 18th century à la Franàaise service, to the Edwardian à la Russe. À la Franàaise, which was still in use in some households until the second half of the 19th century, was a style in which a series of courses were presented on the table, with the dishes of each course presented simultaneously, arranged symmetrically and with a great deal of care as to their selection. Until the 1840s, it consisted of three courses: the first course was soups, fish and entrées, which were savoury fancy dishes designed to showcase the cook’s skills; the second course was roast meats, game, vegetables and entremets (the sweet equivalent of the savoury entrées); and the final course was dessert, which always included fresh fruit and nuts, plus ices (ice creams) and sometimes sweet biscuits for dipping into wine. By the late 19th century savouries had also appeared along with dessert: highly savoury palate cleansers. If a separate cheese course was served, it came after the second course but before dessert. All the dishes for each course were arranged on the table, with diners helping themselves and others (carving would be done by the butler).