Tenth Course
Dessert, usually cold.
Eleventh Course
Frozen dessert and fancy cakes. Bonbons are passed after this course.
Twelfth Course
Cracker, cheese, and café noir. Café noir is frequently served in the drawing and smoking rooms after the dinner.
Where wines and liquors are served, the first course is not usually accompanied by either; but if desired, Sauterne or other white wine may be used.
With soup, serve Sherry; with fish, white wine; with game, Claret; with roast and other courses, Champagne.
After serving café noir in drawing-room, pass pony of brandy for men, sweet liqueur (Chartreuse, Benedictine, or Parfait d’Amour) for women; then Crême de Menthe for all.
After a short time Apollinaris should be passed. White wines should be served cool; Sherry should be as near the temperature of the room in which it is served as possible. Champagne should be served very cold by allowing it to remain in salt and ice at least one-half hour before dinner time. Claret, served without cooling, and as it contains so small amount of alcohol, is not good the day after opening.