Mirepoix (cuisine)
Similar flavour bases include the Italian "soffritto", the Spanish "sofrito", "refogado/sufrito" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German "suppengrün" (leeks, carrots and celeriac), the Polish "włoszczyzna" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity (onions, celery and bell peppers), and possibly the French "duxelles" (mushrooms and often onion or shallot and herbs, reduced to a paste).
Service à la russe
At the time Rorer was writing, Alessandro Filippini, a chef at Delmonico's restaurant on Pine Street in New York, wrote a book of menus for "every family of means in the habit of giving a few dinners to its friends during the year", with a brief discussion of table service and a guide to wines. He recommended the types of menus criticized by Rorer but common among the wealthy.
French dinners are generally served in three main courses, viz., Relevés, Entrées, and Rotis; all the rest are considered side courses. It depends entirely on the taste of the host as to how many main courses he desires served. The author would suggest two relevés, three entrées, and one or two rotis; this could be made an elaborate dinner.