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Classic
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page 7
The napkin should be of good size, placed on the plate, folded, with a small
roll between the folds.
Between each cover should be a salt cellar; for the pepper the best is to have
some pepper mills with white whole pepper.
Before each cover, and supported by the glass should be a "Menu" (bill of fare)
printed or hand-written; it will prove more convenient if on each card you write
the name of the particular guest who will occupy the place.
The meats should be carved in the kitchen, but the parts put together in a way
to represent the whole piece; they will be distributed by the host or the
hostess, or, better, the dish shall be presented at the left of every guest (the
ladies first) so that each may serve himself, with the right hand, according to
his taste.
In every dinner "a la Française" wine is served; the number, kinds and quality
varying of course according to the importance of the dinner.
This is the general order in which they are served, viz:
After the soup.--A strong dry wine such as madeira, or sherry.
With the fish.--A white dry wine such as Sauternes, Chablis, Chateau d'Yquem,
Rhine wine, etc.
After the fish and until the roast.--Claret.
With the roast.--Burgundy.
With sweet dishes.--Champagnes or dessert wines such as Tokay, Malaga,
Constance, etc.
As a last advice, remember the old adage: "The dinner should never await the
guests, but the guests the dinner, because, however well cooked, a dish cannot
be warmed over."
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