SAUTERNE OR RHINE WINE
Sauterne or Rhine Wine go with the fish course. They are poured, like the Claret, at the end of the preceding course, before the next course comes on. They (like Sparkling Burgundy and Champagne) are served from the bottle, and the bottle should be held in a folded napkin or bottle holder. The mean average temperature of Sauterne should be 50° F. Some prefer it decidedly cold (chilled in the icebox), others only slightly cold. Rhine Wine should always be cold: 40° F.
CLARET
Claret is the wine for the entrée and, as a rule, is served from a claret pitcher. Being a light wine, it may be served with the Champagne and instead of it to those who do not prefer the Mumm. Claret should be poured at the end of the course immediately before the one with which it is served. The room temperature or one of 65° F. is the proper one for Claret.
CHAMPAGNE, BURGUNDY OR PORT
These wines are served with the meat courses. In order that Champagne or Sparkling Burgundy may come on the table at the proper temperature (Champagne 35° and Burgundy 70° F.) it must be ice-packed for several hours before serving. Care must be taken, however, that it does not frappé when, if required at short notice, it is salt-and-ice packed half an hour before serving. Sweet Champagne, on the other hand, is improved in flavor if slightly frappéed. It should always be served very cold. Like Sauterne, Champagne and Burgundy are served from the bottle. In serving them the wire should be cut, and the cork carefully worked out of the bottle by pressing it up with the thumbs. It is wise to work out the cork under the edge of the table, since it is sometimes projected with much power. The temperature for Port is 55° F.
CORDIALS AND LIQUEURS
Cordial glasses holding a small quantity are used for serving these sweet, aromatic beverages. Cordials are served plain, with crushed ice or with cream. In serving Crême de Menthe the straw is unusual in private home service, though customary in some hotels. Crême de Menthe glasses should be filled two-thirds full with fine crushed ice, then a little of the cordial poured over it. Chartreuse (green or yellow), Benedictine, Grenadine, Apricot Brandy, Curacoa, and Dantzig Eau de Vie arc usually served without additions or ice. Benedictine or Crême de Cacoa, however, may be served with a dash of plain or whipped cream. The exceedingly sweet Crême Yvette should be served with cracked ice, like Crême de Menthe. Noyau, Kirschwasser, Maraschino and Grenadine may be served as cordials, or reserved for the flavoring of puddings, ices and sauces.
CHAPTER X: CARVING HINTS
Whether it be the waitress or the master of the house who carves, a firm hand, an appraising eye and a sharp carving knife are needed. Some of the chief carving points for roasts are worth knowing.