Table of Contents Table of Contents
Previous Page  142 / 220 Next Page
Information
Show Menu
Previous Page 142 / 220 Next Page
Page Background

142

What Shall We Drinks

demi-tasse, any cordial, such as cognac, Creme de Menthe,

Eau de Vie de Danzig, Creme de Cocoa, Pousse de Cafe,

Green or Yellow Chartreuse,Benedictine,and,on veryspecial

occasions, the genuine Napoleon Brandy, almost priceless.

To serve and drink the Napoleon Brandy,by the way,is a

test of the host's, hostess's and diner's table sophistication.

A pony of Napoleon Brandy is served to the guest along

with a very large goblet,long stemmed. Into this the pony

is poured and the liquid "rolled" so that it touches almost all

the inside of the glass and, of course, drains to the bottom

again, leaving a sort of glaze on the glass sides. This is to

enhance the "bouquet" or aroma of the brandy which is en

hanced still further by warming the sides of the glass with

the palms.

One inhales this "bouquet" with epicurean delight and

takestiny sips while munching on toasted saltinesspread with

mixed Roquefort and cream cheese.

I tried this kind of meal and my mouth's watering as I

write.

Now for the other epicure's "perfect dinner." Let me

warn you in advance that it is also an expensive one!

First, instead of cocktails as an aperitif or appetizer, he

suggests an Amontillado Sherry of 1884 vintage! Try to get

it for anything but gold! It's the fibnest vintage out of Spain,

with asuperb "bouquet"that would tickle the appetite of the

mostjaded king stiU on his throne.

With soup,he suggests no wine,unless the soup be a clear

green turtle soup, in which case he advises continuing that

priceless Amontillado Sherry.

For the fish course, Chabfis, which,of course,is an excel

lent White Burgundy; or Riesling, the white wine from the

French Rhine section. If the guest prefers Sauteme,let it be

Sauterne. But these wines, he holds, should be served at

least 20 degrees below room temperature.

With the entree, (he likes a Poulet Burgoyne, which is

nothing less than a chicken cooked in wine sauce)he suggests

serving some fine Bordeaux red wine of low alcoholic content,

delicate flavor and velvety "bouquet," preferably the vint

ages of 1923,1927 or 1929.