1912 Holtz &Freystedt

WHEN TO SERVE BEVERAGES

HORS D'OEUVRES

Dry Pale Shetry,

Cocktail or Dubonnet.

WITH OYSTERS Rhine Wine, Moselle, Dry Sauterne, Chabli--..c.ool, WITH SOUP Sherry or Madeira-cool. WITH FISH Sauternes, Chablis, Rhine Wine, Mo1ell---.;ool. WITH ENTREES Claret-temperatu re of room. WITH ROAST Claret or Burgundy-temperatu re of room. WITH GAME Champagne-cool. High daH Burgundy or Claret -temperature of room. WITH PASTRY Madeira-cool. WITH CHEESE Port-temperature of room. WITH FRUIT Tokay or Malaga-temp erature of room. WITH COFFEE Cognac or Liqueur-temperature of room.

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Original from UNIVERSITYOFCALIFORNIA