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BAWTJNG'S MIXED DRINKS
Entrees and Game.
Serve claret, Burgundy, Zinfandel,
Cabernet, red Chianti or other dry red
wine. This must not be served cold,
in fact it should be slightly warmed to
dispel the chill and to bring out the
full flavor and bouquet.
Roast.
The above red wines may be used
for this course. If champagne or other
sparkling wine is served it must be well
chilled in the ice pail.
Pastry and Cheese.
Sweet wines, at room temperature,
are served, port being generally pre
ferred. Sweet wines are always served
from a decanter, while the dry wines
should come to the table in the original
bottles or ones of similar kind.
Coffee.
Cognac, kirschwasser or rum, either
straight or burned. (See Nos. 115 and
118). Any of the after-dinner drinks
given in this book may follow.