If only two kinds of wine are served, sherry should accompany the soup and fish courses, and either claret or champagne brought on with the roast, and served throughout the remainder of the dinner.
For the ten course dinner, cut glass goblets filled with water and crushed ice are placed at the right of each plate, about ten or twelve inches from the edge of the table. With these are grouped sauterne, sherry, rhinewine, claret, champagne, burgundy and liqueur glasses. The goblet of water remains in place throughout the dinner, being refilled at intervals.
First Course. With the oysters, a glass of sauterne is the most appropriate accompaniment. This should be served in light green glasses, poured from native bottles, which have been cooled to 52 degrees Fahrenheit, but never iced. When the oyster plates are taken away, the sauterne glasses should also be removed.
Second Course. With the soup, sherry, slightly cooled, should be served from a decanter, and poured into small white stem glasses, flaring slightly at the top. The sherry glasses should be removed after this course.
Third Course. With the hors d'oeuvres, which may consist of cold side dishes, such as canapés, caviar, or anchovies, or of hot dishes, such as timbales, croustades or bouchees; and
Fourth Course. Of fish, rhine wine is served from original bottles cooled to 52 degrees, and poured into long stemmed, light green glasses.
Fifth Course. With the entree, claret is served from a decanter having a handle and poured into pure white glasses, never colored. The temperature of the claret should be from 65 to 75 degrees, at least thirteen degrees warmer than other wines.
Sixth Course. With the roast, champagne is served from native bottles, as cold as possible, but not iced. The usual champagne glasses are saucer-shaped stem glasses, although some prefer a goblet shape, one size larger than a claret glass.
Seventh Course. A sherbet. With this cooling refreshment, regular sherbet glasses (small glass cups with handles) are necessary.
Eighth Course. Game with salad should be accompanied with burgundy, slightly warm, at 65 or 70 degrees, served from native bottles in wicker basket, poured into plain crystal glasses. After the eighth course the table is cleared for the first time of all plates, knives and forks, leaving only the water goblets, champagne and liqueur glasses before the guests. All crumbs are carefully swept away, and dessert spoons and forks laid for the