1908 Jack's Manual by J A Grohusko
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.
Sherry, Madeira or Marsala.
FISH. Sauternes, Chablis, Rhine Wine, Moselle or Capri, Brolio White. ENTREES. Claret or Chianti....temperature of room.
Claret, Burgundy or Chianti
Champagne (Cold); Old Vintage Cham pagne Cool.
Red Burgundy temperature of room.
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.
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