Cold starter : All of the cold hors

Cold starter : All of the cold hors d’oeuvre are included but at dinner more expensive, well-presented items were preferred.
Soup : All varieties, but at dinner those more delicate in flavour were chosen.
Hot starters : These were all the hot hors d’oeuvre but at dinner the items were expensive and well-presented. Thay would have been made with meat, poultry, seafood or vegetables. On a classical menu, offal was generally not included, although certain types, such as sweetbreads, were acceptable.
Eggs : These definitely were not served at dinner, except as part of a garnish.
Farinaceous (แป้ง) : These were not served at dinner unless they were pat of a garnish or an accompaniment.
Fish : all types of fish and shellfish prepared in many ways, with appropriate garnishes, were included.
Entrees : Any meat, poultry, game or offal that was not grilled or roasted and did not have to be cut after it was cooked, and was served with its own vegetable and or sauce accompaniment.