1934 Gordon's Cocktail & Food Recipes

COCKTAIL AND FOOD RECIPES

is at least conventional and "stylish." It probably represents, also, insurance against combinations that might result in an upset stomach. ,THE WINE-COURSE DINNER Hers (],'muvres-Sherry, Dry. Sea Food-Chablis or Moselle, Dry. ·(Cham– pagne is considered "ultra" with this course in certain high social circles in the United States, but it is not sanctioned by seasoned · epicures.) Soup-Sherry, Dry. (Omit if wine has been- served with hors d'reuvres.) Fish-Dry Sauterne, Moselle, or Rhine. Entree-Bordeaux, Red.

Roast-Medoc, Red. Dessert-Champagne. Coffee-Cordial or Brandy.

TEMPERATURES FOR SERVING Temperature is important. Wines too cool or too warm lose their best taste. Do not mix ice with any wine. Red wines are best at a temperature of 65 degrees. 33