After the Soup, Madeira and Yermouth.
With the Fish, Burgundies : eithei* Beaune, Voluay, or
Pommard. Clarets : either Mouton, Bothschild, Scoville,
Larose, Pichon-Longueville, Clos d'Estournel or Monrose.
Between the Entrees and the Game, Iced Punch, Chateau
Yquem, or Rhine wine, and only slightly iced.
With the Roasts and Dressed Vegetables, Burgundies :
Komance, Conti, Clos Yougeot or Chambertin. Clarets :
Chateau Lafitte, Margaux, Latour, or Hautbrion.
With the Sweets, Sherry.
During Dessert, Sweet wines such as Malmsey, Muscatel,
or Tokay.
The Baron also prescribes well-iced, dry, and sweet
champagne during the whole of the dinner. After this
Chateau Lafitte, and next comes Chateau Marguax, which
are A considered the best red wines of the world, and the
pride of the Me doc.
Claret once in bottle and well corked goes on improving
up to a certain limit, but great care must be taken in de-
canting it without shaking. In all pantries there should be a
small basket, in which the wine bottle can rest whilst it is
being decanted ; but should there not be one at hand, the
bottle should be carefully lifted from a horizontal to an
upright position some four hours previous to its being
drunk.
The side of the bottle which has laid uppermost should
be marked and, in decanting, the wine poured out from that
side, as it is sure to be free from crust. Claret is better for
a little warmth, and it is a good plan to place the wine
where it may feel the fire. It is also a good plan to warm
the decanter before pouring in the wine, to prevent a shock
of contact with the cold glass.
Clos Yougeot is considered the king of all French wines.
The Clos Yougeot vineyards are not large, and in ages past
this vintage was reserved for the joint use of the Pope,
the Duke of Burgundy, and the Abbot of Citeaux ; and it is
a historical fact that Pope Gregory XI., being discontented
with his share one year, when the vintage was especially
choice, presented to the Abbot of Citeaux cf the day
240
THE housewife's EEFEREE
a Cardinal's hat in exchange for thii'ty hogsheads of the
wine. This was also the favourite wine of Louis XIV.
and Napoleon Bonaparte ; it possesses all the soft richness
of Pommard and the perfume of Chambertin, without
the cloying quality of the one or the headiness of the
other.
For wines such as port and claret, which always require a
little warming to enjoy their flavour properly, there is
nothing so good as Ritchie's Patent wine-warmer. It brings
claret and port to a temperature for the table without the
risk of overheating, every bottle being of the same tempera-
ture. It is a tin can with a double lining into which hot
water is poured and the bottles are placed in the centre.
It is made in different sizes to hold from one bottle to four.
Another way of warming these wines is to dip them in
hot water for a few seconds after decanting, or wrapping
a cloth, wrung out in hot water, round the decanter
for a short time.
BALL-SUPPER AND GARDEN-PARTY
BEVERAGES
*' One sip
Will bathe the drooping spirit in delight
Beyond the bliss of dreams."
I HAVE given only a few recipes here, as there is not space
to give an extended number ; but in my little volume of
" Drinks a la Mode a greater variety will be found. ✪ Cardinal
Page 167 · 1 recipe record on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
After the Soup, Madeira and Yermouth.
With the Fish, Burgundies : either Beaune, Voluay, or Pommard. Clarets : either Mouton, Bothschild, Scoville, Larose, Pichon-Longueville, Clos d'Estournel or Monrose.
Between the Entrees and the Game, Iced Punch, Chateau Yquem, or Rhine wine, and only slightly iced.
With the Roasts and Dressed Vegetables, Burgundies : Komance, Conti, Clos Yougeot or Chambertin. Clarets : Chateau Lafitte, Margaux, Latour, or Hautbrion.
With the Sweets, Sherry.
During Dessert, Sweet wines such as Malmsey, Muscatel, or Tokay.
The Baron also prescribes well-iced, dry, and sweet champagne during the whole of the dinner. After this Chateau Lafitte, and next comes Chateau Marguax, which are A considered the best red wines of the world, and the pride of the Me doc.
Claret once in bottle and well corked goes on improving up to a certain limit, but great care must be taken in decanting it without shaking. In all pantries there should be a small basket, in which the wine bottle can rest whilst it is being decanted ; but should there not be one at hand, the bottle should be carefully lifted from a horizontal to an upright position some four hours previous to its being drunk.
The side of the bottle which has laid uppermost should be marked and, in decanting, the wine poured out from that side, as it is sure to be free from crust. Claret is better for a little warmth, and it is a good plan to place the wine where it may feel the fire. It is also a good plan to warm the decanter before pouring in the wine, to prevent a shock of contact with the cold glass.
Clos Yougeot is considered the king of all French wines. The Clos Yougeot vineyards are not large, and in ages past this vintage was reserved for the joint use of the Pope, the Duke of Burgundy, and the Abbot of Citeaux ; and it is a historical fact that Pope Gregory XI., being discontented with his share one year, when the vintage was especially choice, presented to the Abbot of Citeaux cf the day
THE housewife's EEFEREE
a Cardinal's hat in exchange for thirty hogsheads of the wine. This was also the favourite wine of Louis XIV. and Napoleon Bonaparte ; it possesses all the soft richness of Pommard and the perfume of Chambertin, without the cloying quality of the one or the headiness of the other.
For wines such as port and claret, which always require a little warming to enjoy their flavour properly, there is nothing so good as Ritchie's Patent wine-warmer. It brings claret and port to a temperature for the table without the risk of overheating, every bottle being of the same temperature. It is a tin can with a double lining into which hot water is poured and the bottles are placed in the centre. It is made in different sizes to hold from one bottle to four. Another way of warming these wines is to dip them in hot water for a few seconds after decanting, or wrapping a cloth, wrung out in hot water, round the decanter for a short time.
BALL-SUPPER AND GARDEN-PARTY BEVERAGES
*' One sip
Will bathe the drooping spirit in delight Beyond the bliss of dreams."
I HAVE given only a few recipes here, as there is not space to give an extended number ; but in my little volume of " Drinks a la Mode a greater variety will be found.
Records on this page
Cardinal