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Classic
Cook Books
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page 245
At large dinners in New Orleans a great deal of wine is served, and you will be
expected to drink with your raw oysters, a light white wine; with soup and hors
d'“uvre, sherry or Madeira; with fish and entrees, a heavy white wine; with
releves and entremets, a good claret followed by a Ponche Romaine, which is the
turning point of the feast, or rest; after which will be served with the roast,
champagne; game and salad, fine claret or bungundy, and with dessert cafe noir
and liqueurs.
The most acceptable distribution of wines at a plain dinner--which we think
should never be over five, or six courses at most--is given below. It is one
which has the endorsement of the best authorities: With Oysters,. . . .
.White Wine
" Soup,. . . . .Sherry or Madeira
" Fish,. . . . .Heavy White Wine (not absolutely necessary)
" Entrees,. . . . .Champagne
" Salad,
" Roast or Game,. . . . .Fine Claret
with the usual after-dinner wines as preferred.
GRAND BRULE A LA BOULANGER
(From a Gourmet.)
The crowning of a grand dinner is a brule. It is the piece de resistance, the
grandest pousse cafe of all. After the coffee has been served, the lights are
turned down or extinguished, brule is brought in and placed in the centre of the
table upon a pedestal surrounded by flowers. A match is lighted, and after
allowing the
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