http://wikiless.i2p/wiki/Service_%C3%A0_la_russe?lang=en
In the later 19th century service à la russe , fish was often the only relevé, served as a distinct “fish course”. [ 42 ] The coup du milieu , a glass of frozen punch taken at the midpoint of the meal, was introduced in the early 19th century and remained popular in service à la russe . [ 43 ] By the late 19th century, vegetable entremets ( entremets de legumes ) had largely ceased to be a separate course....