AT this part of the dinner there are those dishes which are called Flancs, by which is understood, those dishes whose contents are not so large as the removes and not so small as the entrÉes, and the Receipts for which may be taken from either of those departments, with this difference;—instead of meat or poultry being cut up, it should be left whole: for instance, a loin of mutton, instead of being cut up into cutlets, should be served whole, with some sauce under it, and a duck, instead of being divided, should be left whole, with some sauce. It is also a great addition in the appearance of the table, and should always be served in a differently-formed dish to the entrÉes or removes; and are only required when eighteen or twenty persons dine, and four corner dishes are used.