During the early 20th century. Escoffier decided to edit so that a banquet menu from 1920 began to look like this eleven courses.

Hors d'oeuvre- could be hot or cold
Potage
Poisson
Releve Piece de Resistance
Entree- hot or cold
Sorbet
Roli salade
Legume
Entremet- hot or cold
Fromage
Dessert