1926 The Cocktail Book (new and revised edition 3rd imp)

Choice of Mtncs for Dinners. 'TT'HE variety of wines to be served with a dinner depends largely on the rest of the menu. 35EFORE a stag dinner of any kind, it is generally customary to serve either a cocktail, or a glass of sherry with a dash of bitters in it. When ladies are present this is generally dispensed with. 3fOR a small dinner of four or five courses, it is generally good form to serve sherry with the soup and fish, followed by a Sauterne, hock, or Rhine wine, and nothing further. very elaborate feasts the number of wines introduced is almost unlimited; but the following list is believed to contain the essential features : TKHITH soup, sherry; with fish, white wine; with meats. Burgundy and Roman or

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