1934 What Shall We Drink by Magnus Bredenbek

142 What Shall We Drinks demi-tasse, any cordial, such as cognac, Creme de Menthe, Eau de Vie de Danzig, Creme de Cocoa, Pousse de Cafe, Green or Yellow Chartreuse,Benedictine,and,on veryspecial occasions, the genuine Napoleon Brandy, almost priceless. To serve and drink the Napoleon Brandy,by the way,is a test of the host's, hostess's and diner's table sophistication. A pony of Napoleon Brandy is served to the guest along with a very large goblet,long stemmed. Into this the pony is poured and the liquid "rolled" so that it touches almost all the inside of the glass and, of course, drains to the bottom again, leaving a sort of glaze on the glass sides. This is to enhance the "bouquet" or aroma of the brandy which is en hanced still further by warming the sides of the glass with the palms. One inhales this "bouquet" with epicurean delight and takestiny sips while munching on toasted saltinesspread with mixed Roquefort and cream cheese. I tried this kind of meal and my mouth's watering as I write. Now for the other epicure's "perfect dinner." Let me warn you in advance that it is also an expensive one! First, instead of cocktails as an aperitif or appetizer, he suggests an Amontillado Sherry of 1884 vintage! Try to get it for anything but gold! It's the fibnest vintage out of Spain, with asuperb "bouquet"that would tickle the appetite of the mostjaded king stiU on his throne. With soup,he suggests no wine,unless the soup be a clear green turtle soup, in which case he advises continuing that priceless Amontillado Sherry. For the fish course, Chabfis, which,of course,is an excel lent White Burgundy; or Riesling, the white wine from the French Rhine section. If the guest prefers Sauteme,let it be Sauterne. But these wines, he holds, should be served at least 20 degrees below room temperature. With the entree, (he likes a Poulet Burgoyne, which is nothing less than a chicken cooked in wine sauce)he suggests serving some fine Bordeaux red wine of low alcoholic content, delicate flavor and velvety "bouquet," preferably the vint ages of 1923,1927 or 1929.