Sauterne.—Best: Château Yquem, La Tour Blanche. Best cheaper, Haut-Sauterne.
Burgundy.—Best brands: Clos Vougeot, Chambertin, Chablis, and Red Hermitage.
Sherry.—Best brand, Amontillado.
Hock.—Best brands: Steinberg Cabinet and Marcobrunner. Best sparkling wine, Hochheimer.
The American dry wines are most excellent, and might be more patronized by those who know no other wine than that of foreign manufacture. The Missouri Catawba and Concord wines are especially good; so are some of the California wines. The Ohio Catawba is quite noted.
Bill-of-fare Table.
Bills of fare can be easily made by selecting more or less dishes, and serving them in the order indicated in the table. The dishes are to be garnished as explained in receipts.
1st Course.—Raw oysters, little clams, Roman punch.
2d Course.—Soup (potages): any kind of soup or soups.
3d Course.—Hors-d’œuvres (cold): sardines, pickled oysters, cucumbers, radishes, preserved herrings, anchovies, cold slaw. These dishes are considered as appetizers, and are served just after the soup. It is a French custom. Melons are served as a course after soup also.