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Phouka - Antiquarian Advice - 1920 Table Service - Allen



THE best usage sanctions one or two wines at dinner, though three may be properly served. Following are the wines most commonly used and the courses with which they may be served.

Soup Sherry or Mediera
Fish Sauterne or Rhine wine
Entree Claret
Meat Champagne or Sparkling Burgundy, which is continued throughout the dinner

Claret, being a light wine, is sometimes served at the same time as champagne for those who do not care for the stronger beverage. Wine should be poured very slowly, and glasses only two thirds filled.

Every wine except sherry should be poured at the close of the course preceding the one with which it is to be served. Sherry should be poured after placing the soup.

To serve champagne, cut the wire and work the cork out carefully with an upward pressure of the thumbs. In opening a bottle, some waitresses take the precaution of working out the cork under the edge of the table, as sometimes it pops out with great force. If one does not use a bottle holder, have a folded napkin wrapped around the bottle before pouring. Pour a small quantity of wine into the glass of the host, not filling it, then begin at the right of the host and fill the glasses slowly and not too full.

Claret is usually served from a claret pitcher. Sherry, Madeira, Port, and Burgundy are served from a decanter.

Sparkling Burgundy, Champagne, Rhine Wine, and Sauterne are served from the bottle.


Sparkling Burgundy
35° F. Pack in ice several hours before serving. If wanted a short notice, pack in ice and salt half an hour before needed, but be very careful that it does not become frapped. In packing, keep ice away from the neck of the bottle.
Sweet Champagne   Should be extremely cold and is improved by being slightly frapped.
Rhine wine 40° F. Cold.
Sauterne 50° F Slightly cold. Some persons prefer it chilled in the ice box, some prefer it not so cool
Sherry 40° Cold
Madiera 65° or temperature of the room
Port 55° or temperature of the cellar
Claret 65° or temperature of the room
Burgundy 70° temperature of the room

Cordials and liqueurs are stimulating beverages, very sweet, very strong, and aromatic. They are always served after the coffee, in cordial glasses which hold only a small quantity. Some of the cordials are served with crushed ice, some with cream, and some plain. A popular cordial is Creme de Menthe, either of a clear white or green color. To serve this cordial, the glasses should be two thirds full of finely crushed ice, and a small amount of the cordial poured over it. Avoid filling glasses too full. At some hotels and clubs, Creme de Menthe is served in a slightly larger glass than a cordial glass and accompanied by a short straw. This is not often done, however, for private or home service.

Benedictine, Chartreuse, Apricot Brandy, and Eau de Vie de Dantzic are the cordials that come next in favor and are usually served "straight", though some persons like a dash of cream in Benedic- tine. Creme de Cacao is served with a dash of cream, either plain or whipped. Creme Yvette is a violet colored and flavored cordial, very sweet and very cloying, and demands cracked ice.

Many other cordials such as Orange Curacoa, Maraschino, Noyau, and Kirschenwasser may be served as beverages, but are more acceptable as flavors for ices, sauces, and puddings.

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