- Salted almonds and bonbons to be on the table all the time.
- Celery to be passed with oysters.
- Radishes or olives to be passed with fish course.
When and How to serve Wines
- Sauterne slightly cold with oysters.
- Sherry slightly cold with soup.
- Rhine Wine not very cold with fish.
- Claret slightly cold with entrées.
- Champagne very cold with poultry and meats.
- Burgundy a little warm with game.
- Burgundy and Champagne with salads.
- Port Wine or Madeira temperature of wine cellar with desserts.
- Cordials and brandies with coffee.
Courses
First Course.—Appetizers, cold hors-d’œuvres, eaten preliminary to the dinner, supposed to stimulate the flow of the digestive juices and create an appetite.
Second Course.—Oysters or Shellfish. Salt, pepper, cayenne, Tabasco sauce, and tiny brown-bread sandwiches are passed with this course.
Third Course.—A Clear Soup. Hors-d’œuvres, such as celery, olives, radishes, or pimolas are passed with this course.
Fourth Course.—Fish, boiled, fried, or baked; sometimes potatoes, and generally cucumbers or tomatoes dressed, are served.
Fifth Course.—Entrées.