Chapter I. Entremets and Appetizers
These little 'beginning bites' are served at the beginning of a meal to stimulate the appetite and provoke interest. They may be sweet, piquant, salty, sour, hot, cold, creamy, or crunchy - whatever will contrast well with the next course and prepare the palate.
 

Chapter II. Soups, Stews and Potages
The common element to all these first-course dishes is the liquid mingling of flavour - whether a few delicate weeproot rings floating in a clear broth, a mellow seafood chowder full of trysters and cream, or a hearty hunter's stew of Santhalian venison, taters, and carroots.
 

Chapter III. Meats - Game, Fish, Poultry
Meat - what more needs to be said? Wild game such as boar, deer, conies, tarep and capricus, or domestic meat such as cow, pig,