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WHEN AND HOW TO SERVE
BEVERAGES.
APPETIZER.
Dry Pale Sherry, plain or with a dash of
bitters, Vermouth plain or Cocktails.
WITH OYSTERS. Rhine Wine, Moselle, Dry Sauternes, Cha-
blis or Capri
Cool.
SOUP.
FISH.
Sherry, Madeira or Marsala.
Sauternes, Chablis, Rhine Wine, Moselle
or Capri, Brolio White.
ENTREES. Claret or Chianti....temperature of room.
ROAST.
Claret, Burgundy or
Chianti
GAME.
Champagne (Cold); Old Vintage Cham
pagne
Cool.
GAME.
PASTRY.
CHEESE.
FRUIT.
COFFEE.
Red Burgundy temperature of room.
Madeira
Cool.
Port
temperature of room.
Tokay, Malaga or Muscat " "
Brandy or Cordials
" "
If you do not wish to serve such a variety, use the follow
ing. viz :
Either Sherry or Sherry and Bitters, Vermouth or Cocktails
as an appetizer.
Either Rhine Wine, Moselle, Sauternes, Chablis or Capri with
oysters and fish.
Either Sherry, Madeira or Marsala with Soup.
Either Champagne Claret, Burgundy, Chianti or Whiskey
High Ball throughout the meals.
Either Brandy or Cordials after dinner.
Either Ale or Stout with oysters, fish, cold meats, steaks,
chops or bread and cheese.