1933 Hollywood Cocktails (third printing)
GOURMETS when and how to serve them
SERVING TYPE TEMPER- OF ATURE GLASS
Oysters and Clams, COLD Medium Lobsters and Shell fish CAVE tulip or Grilled or Cold TEMPER- spheroid Trout, Sole, Salmon, ATURE with stem
Crystal clear and pale yellow... dry, slightly acid, with exquisite bouquet.
and other fish simple prepared or grilled.
Eggs, Cold Ham, VERY Long stem Galantine, Shrimps. COLD pale green
Very dry, fruity and aromatic. Often lacks body.
COLD Large Transparent, pale CAVE tulip lemon gold in color. TEMPER- or Rich, savorous and ATURE spheroid fragrant...
Sweetbreads... Pate de Foie Gras... Vol auVent, Patties. Lobster Newburg, Sole Normandie and other fish dishes with a seasoned sauce. ...Chicken with rice. Saute, Marengo ... Ham with Madere Sauce.
SLIGHTLY Large Subtle,unctuous,half- ICED tulip dry, perfumed wines. or Light amber in color, spheroid Best when 10or 15 years old.
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