“…the very pretext brought forward in support of [serving Savories after Sweets], so erroneous from the gastronomical standpoint, namely, ‘that after a good dinner it is necessary to serve something strange and highly seasoned, in order to whet the diner’s thirst,’ is its own condemnation.
For, if appetite is satiated and thirst is quenched, it follows that the diner has taken all that is necessary. Therefore, anything more that he may be stimulated to take will only amount to excess, and excess in gastronomy, as in everything else, is a fault that can find no excuse.”
–from the intro to Part II, Recipes and Methods of Procedure, in The Escoffier Cook Book by A. Escoffier. New York: Crown, 1941.
