1935 For home use Angostura Bitters recipe book (3rd edition)

Wines Usual Sequence for formal dinners

With HORS D'CEUVRES French or Italian Vermouth flavoured with Angostura; Pale dry Sherry. With OYSTERS Chablis; Graves or dry Sauterne, preferably the first named. With SOUPS Sherry or Madeira

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With FISH Chablis; Graves; Sauterne or Hock(white).

With ENTREES

♦ %

Claret; Burgundy or Chianti

With ROASTS Fine red Burgundy or Old Qaret . . . .

With GAME

Champagne

With PASTRY

Madeira(cool)

• •

With FRUIT

Malaga; Port or Tokay

With COFFEE Liqueur Brandy; Benedictine or other liqueurs.

For a quiet litde dinner offour or five courses it is frequent practice to serve two wines ... Sherry with the soup and fish and Sauterne, Hock, Claret or Burgundy with the following courses. Do not serve fine wine with a salad or with dishes in which vinegar is present.

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