Punch Or Sherbets

A punch or sherbet is always served after the entrees and before the roast; do not make an extra heading on the menu for these, only placing them on a line by themselves, for instance: Roman punch or American sherbet.

Roasts

Roasts are served after the sherbet; a game roast is usually preferred, but poultry, either truffled or not, may be substituted: such as turkey, capon, pullet, duck, guinea-fowl, squabs, etc.; also roasted butcher's meat; but game is usually considered to be more choice.

Cold Dishes

Cold dishes come after the roast, and before the hot dessert; they are served with green salads; terrines of foies-gras and boned turkey are also served as a second roast. (In the French service these cold dishes are classified as the last entree.)

Hot Sweet Dishes Or Entremets

These appear after the roast; they are composed of puddings, crusts, fried creams, fritters, pancakes, borders, omelets, and soufflees, and form a separate course by themselves.

Cold Sweet Dishes Or Entremets

The cold sweet entremets come after the hot and are composed of jellies, bavarois, creams, blanc-manges, macedoincs, charlottes and large cakes, and form another course.

Dessert

After the cold entremets come the dessert, composed of cheese, fresh fruits, preserved fruits, cakes, jams, dried fruits, candied fruits, bonbons, mottoes, papillotes. victorias, pyramids, frozen puddings, plombieres, ices, ice cream and small fancy cakes, then the coffee and cordials.

Service Of Wines And Cordials (Service Des Vins Et Liqueurs)

The steward must inform and specify to the butler the wine to be served at each separate •course. However important the dinner may be, still decanters of ordinary red and white wine must be placed on the table. The selection of the finer wines is the host's duty, he making his choice when ordering the bill of fare.

The steward's duty is to see that the wines are served at a proper temperature.

All white wines must be served cold.

Sherry and Xeres cool.

Bordeaux between 56 and 60 degrees, Fahrenheit, according to its growth.

Burgundy between 50 and 55 degrees.

Champagnes, cold or iced, or in sherbets.

Dessert wines cool.

For choosing wines consult the table on wines of Delmonico's cellar. (No. 3709.)

Russian Sideboards

Absinthe. Vermuth Bitters, Kummel, Mineral Waters, including Apol-linaris, Clysmic, St. Galmier and Vichy.

First Service

With Oysters

Sauterne, Barsac, Graves, Mont Rachet, Chablis.

After The Soup

Madeira, Sherry or Xeres.

With Fish

(Rhine wines) Johannisberger, Marcobrunner, Hoehheimer, Laubenheimer, Lieb-fraumilch, Steinberger. (Moselle) Brauneberger, Zeltinger, Berncasteler.

With Removes

Cote St. Jacques, Mmilin-a-vent, Macon, Clos de Vougeot, Beaune.

With Entrees

St. Emilion, Medoc du Bordelais, St. Julien. Dry champagnes for certain countries.

Iced Punches and Sherbets, Rum, Madeira.

Second Service

With Roasts

(Burgundies) Pommard, Nuits, Corton, Chambertin, Romance Conti.

Cold Roasts

Vin de Paille, Steinberger.

With Hot Desserts - (Bordeaux) Chateau Margaux, Leoville, Laffitte, Chateau Larose, Pontet-Canet, St. Pierre, Cotes de Rhone, Hermitage and C'ote-Rotie. (Red Champagne) Bouzy, Verzeuay, Porto Premiere.

Third Service

With Dessert

(Burgundy) Volnay, Mousseux. (Champagnes) Delmonico, Roederer, Rose Mousseux, Pommery, Cliquot, Perrier-Jouet. Moet, Mumm.

Wine Liquors

Muscatel, Malaga, Alicante, Malvoisie of Madeira, Laeryma Christi, red and white Cape, Tokay, Constance, Schiraz.

Cordials

Curagoa, Kirsch, Cognac, Chartreuse. Maraschino, Prunelle, Anisette, Benedictine.

Beers

Bass' Ales, Porter, Tivoli, Milwaukee.