1933 Odell's book of Cocktails and Fancy drinks in English an Japanese (4th edition)

MIXED DRINKS

Usual Sequence of Wines for Formal Dinners.

With Hors D'oeuvres: Cocktails, Ver mouth flavored with Angostura or Pale Dry Sherry. With Oysters; Chablis; Graves or dry Sauterne, preferably the flrst named. With Soups; Sherry or Madeira. With Fish: Chablis; Graves; Sauterne or Hock (white). With Entrees: Claret; Burgundy or Chianti. With Roasts: Fine Red Burgundy or Old Claret. With Game: Champagne. With Pastry: Madeira (cool). With Fruit: Malaga ; Port or Tokay. With Coffee: Liqueur Brandy or other liqueurs. For a quiet little dinner of four of five courses it is frequent practice to serve two wines—Sherry with the soup and fish and Sauterne, Hock, Claret or Burgundy with the following courses.

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