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Oysters on the half-shell and bouillon served in cups are the first two courses. If a hot supper is served, the usual dishes are sweetbreads, with green pease, c"telettes ... la financiere, and some sort of game in season, such as reed-birds in autumn, canvas-back ducks, venison, or woodcock; salads of every kind are in order, and are often served with the game. Then ices and fruit follow.
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