1933 The Cocktail Book Repeal Edition (New Revised Edition)

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Choice of TRIllnes for Blnnero. •^'HE variety of wines to be served with a dinner depends largely on the rest of the menu, ®EEORE 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. yOR 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. JIT very elaborate feasts the number of wines introduced is almost unlimited; but the following list is believed to contain the essential features : TRUITH soup, sherry; with fish, white wine; with meats, Burgimdy and Roman or

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