1933 Hollywood Cocktails (third printing)

GOURMETS when and how to serve them

SERVING TYPE TEMPER- OF ATURE GLASS

HARMONIOUS DISHES

CHARACTERISTICS

ROAST: Duck,quail, chicken, pheasant, pigeon and turkey... VEAL; Roast, chops, cutlet, liver... LAMB:Chops,cutlets, saddle, roast leg ... SMALL GAME: Lark, grouse, partridge. NUTS,and above all; CHEESE.

FULL Very Glorious red-brown in ROOM Large color... suave, deli- TEMPER- tulip cately perfumed ... ATURE or Full,exquisite body... spheroid yetrarely heady,it ages

best of all wines. Old bottles should be de canted and briefly ex posed to the air.

ROOM Very Eloquent,sun - soaked TEMPER- large wine,the color of pur- ATURE tulip or pie sunsets. Heady and spheroid voluptuous. ROOM Largest Deep,fruity crimson in TEMPER- of all color. A robust, opu- ATURE Tulip lent, melodious wine, OR or with heavy arom and SLIGHTLY spheroid full body. Heady and LOWER

BEEF; Roast, steak, ragout,a la mode... MUTTON; Chops or roast ... Wild duck. Goose, Rabbit, Hare, Venison, Wild Game, Snails and Cheese!!

warming. Excellent when aged 10 to 15 years.