The dinner bell : a gastronomic manual teaching the mistress how to rule a dainty and thrifty cuisine, and the cook how to prepare a great variety of dishes with economy / edited by Fin Bec.

Date:: 1878

Credit: The dinner bell : a gastronomic manual teaching the mistress how to rule a dainty and thrifty cuisine, and the cook how to prepare a great variety of dishes with economy / edited by Fin Bec. Source: Wellcome Collection.

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$but such as it is I give it, substituting the various vintages of Greece for the wines on his list. With soup, a glass of St. Elie or Thera; with fish, or the hors d’neuvre, white Kephisia or Patras ; at, between, and with the first and second courses, red Kephisia or Patras. With the entremets offer any of the aforesaid vintages, but principally the red, finishing up before the dessert with spark- ling Kephisia or Patras. At the beginning of dessert introduce old red Kephisia, Patras, San- torin, or Como; and as white wines, St. Elie, Calliste, and Thera. During dessert, with dried fruit or nuts, a glass of Cyprus, Lachrymse Christi, or Visanto, will be found agreeable. “ Brillat-Savarin remarks, that to serve the wines with ‘ ^lne certaine pompe,’ eight glasses are neces- sary: 1st, the large ordinary drinking glass; 2nd, the Bordeaux or Burgundy glass; 3rd, the glass for Madeira—a little smaller than the last; the green glass for Rhine wine (an abomination—for any grape should be seen through pure crystal, F. B.); 5 th, the brilliant cut-glass, to show the beautiful ‘COULEUR D’OR’ of Johannisberg; 6th, the tall glass for sparkling wine; 7th, the cup {la coupe) for iced sparkling wine; and 8th, at the finish, the liqueur glass. Three glasses, according to him, should be placed on the table ‘ avec le convert]—the large$