Up through the 19th century in Europe formal banquets consisted of 12 to 14 courses.

Hors d' oeuvre froid- caviar, oysters, clams, mussels.
Potage- soup of any kind, either puree or clear.
Hors d'oeuvre chaude- hot, eg. Mushrooms in puff pastry.
Poisson- fish course, probably whole fish braised or filets.
Releve or Piece de Resistance- the main course.
Entree chaude- something smallish in conception, eg. Poached chicken breast in
a sauce.
Entree Froide- a terrine, something in aspic.
Sorbet- designed to give the palate a rest.
Roti salads- roast and salad together, fowl such as pigeon, quail, or game such
as rabbit.
Legume- the vegetable course eg, asparagus with Hollandaise.
Entremet chaud- hot dessert such as a souffle, crepes.
Entremet froid- cold dessert such as a bombe, frozen mousse.
Fromage- cheese selection accompanied often by fruit.
Dessert- fruit (if not with fromage), little cakes or cookies.