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Classic
Cook Books
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page 351
Grand dinners.
I.
WINES:
Turtle soup........................ Sherry.
Bouillon and macaroni.............. Claret.
Salmon............................. Champagne.
Deer steak......................... Champagne.
Turkey with rice.................. Pichon.
chicken with farce................. Pichon.
Lobster with jelly................. Old Madeira.
Baked snipes with salad............ Old Madeira.
Asparagus with sauce hollandaire... Sherry.
Jelly and fruit.................... Sherry.
Cheese. Butter. Cakes.
Preserves. Oranges. Candies...... Tokay.
II.
Julienne (soup)..................... Pontet Canet.
Rice croquettes, stewed crabs tails. Sherry.
Salmon and spinach.................. Sherry.
Roast beef filet and vegetables.... Champagne.
Truffled chicken.................... Chateau Leoville.
Baked grouse with salad............. Chateau Palmer.
Fresh beans.
Orange pudding...................... Champagne.
Jelly............................... Chateau Palmer.
Ice cream........................... Pale sherry.
Cheese and cakes.................... Port wine.
Fruits and candies.................. Cap Constantia.
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