I had to look up French Laundry coronets, the link is below, 2nd picture.

For the palate cleanser, wonton spoons with a small scoop of lemon ice/sherbet could do the trick; or a "trou normand" a shot of calvados, the palate cleanser that packs a punch.

for your demi cup of soup, you could serve it in a shot glass, caterers are doing that a lot this year. 2 shots per person, I guess.

I personally don't like picking at a quail.

For your small ice cream scoop, you could wash and reuse the wonton spoons for that. And you could give 2 pieces of chocolate candy instead one.

Your menu is light and I would love that; the heartier eaters might still be hungry. We were at a cocktail party on sunday and one of the appetizers was rare filet of beef, sliced paper thin, small mound of it on a thin slice of baquette, touch of dijon. Small and elegant, yet filling.

Here is a link that might be useful: french laundry coronets, 2nd pic

Already a huge help! The coronets (thanks for the link) do not look like that picture in the French Laundry cookbook. I see they require napkins and the comment that they fall apart means a plate after all--and maybe a mess on the plate. May be a no-go.

Won Ton spoon is an interesting idea for anything.

Love the idea of a shot of Calvados. Not for every palate but it shifts away nicely from Champagne. (We're not knowledgeable enough to start pairing wines with food.)

In my neck of the woods, shots of soup have been around -- usually two or three. But don't own shot glasses -- do own multiple demi-tasse. May decide to do two soups if they are both simple. If I do clarified consomme from scratch, just one. Any ideas?

I've never had quail but butcher assures me they are ordered boneless. And picking at them or picking them up is part of slowing down the eating without adding more food. (At least that is the theory.)

About the two pieces of chocolate: hmm. (Cost 5.00 a piece -- or up to 10:00 per piece. Elaborate. One is enough, in my mingy view.)

But you are right about the possibility that hearty eaters (of which the only ones at the table are high health risk) would go hungry. Plan is to have an assortment of bread throughout. Plus in light of your comment, a solution might be to have a more lavish assortment of cheeses. (Problem is the leftovers add calories--I can't control myself.)

I realize I sound like a "food is the enemy" proponent. Dr. just informs me cholesterol has to go down to meet new guidelines or else it is medication for me, an outcome I don't want. I daresay I'll relent and add pate before I'm through with this menu.

One year we did cassoulet and it was wonderful--but I think I am still carrying those pounds from a week of cooking in duck fat.