1935 For home use Angostura Bitters recipe book (3rd edition)

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Wines

Usual Sequence for formal dinners

With HORS D'CEUVRES

French or Italian Vermouth flavoured with

Angostura; Pale dry Sherry.

With OYSTERS

Chablis; Graves or dry Sauterne, preferably the

first 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 Qaret . . . .

With GAME

Champagne

With PASTRY

Madeira(cool)

• •

With FRUIT

Malaga; Port or Tokay

With COFFEE

Liqueur Brandy; Benedictine or other liqueurs.

For a quiet litde dinner offour or 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.

Do not serve fine wine with a salad or with dishes

in which vinegar is present.

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