Then, too, all nights are not the same at restau-
rants. For instance if you desire the best service af-
forded in any restaurant do not select Saturday or
Sunday night, but if you will lay aside your desire for
personal comfort in service, and wish to study charac-
ter, then take Saturday or Sunday night for your visit.
It is very possible that you will think the restaurant has
changed hands between Friday and Saturday. On Sat-
urday and Sunday evening the mass of San Francisco's
great cosmopolitan population holds holiday and the
great feature of the holiday is a restaurant dinner,
where there is music, and glitter, and joyous, human
121
APPENDIX
HOW TO SERVE WINES
A few hints regarding the proper serving of wines may not
be amiss, and we give you here the consensus of opinion of the
most noted gourmets who liave made a study of the best results
from combinations:
Never drink any hard liquors, such as whisky, brandy, gin,
or cocktails, with oysters or clams, as it is liable to upset you
for the rest of the evening.
With the hor d'ouvres serve vermouth, sherry, marsala or
madeira wine.
With soup and fish serve white wines, such as Rhein wine,
sauterne or white burgundy.
With entrees serve clarets or other red wines, such as
Swiss, Bordeaux, Hungarian or Italian wines.
Burgundy may also be served at any of the later courses.
With roasts serve champagne or any of the sparkling wines.
With the coffee serve kirsch, French brandy or fine cham-
pagne.
After coff"ee serve a liqueur. Never serve more than one
glass of any liqueur.
The following wines may be considered the best types:
Amontillado, Montilo and Olorosa sherries.
Austrian burgundy is one of the finest wines, possessing
rich flavor and fine perfume.
Other burgundies are:
Chablis: A white burgundy, dry and of agreeable aroma.
Chambertin: A sound, delicate wine with a flavor resem-
ling raspberry.
Clos de Vogeot: Similar to chambertin, and often called
the king of burgundy.
Romance: A very rare and costly wine of rich, ruby color,
with a delicate bouquet.
Clarets are valued for their flavor and for their tonic prop-
erties. Some of the best are:
Chateau Grille: A dessert wine of good flavor and fine
aroma.
Chateau Lafitte: Has beautiful color and delicate flavor.
Chateau la Rose: Greater alcoholic strength and of fine
flavor.
Chateau Margaux : Rich, with delicate flavor and excellent
bouquet.
Pontet Canet: A heavier wine with good bouquet and fine
flavor.
St. Julien : A lighter claret with good bouquet.
i27
HOW TO SERVE WINES
German wines are of lighter cliaracter, and are generally
termed Rhein wines. The best varieties are:
Hochheiraer: A light, pleasing and wholesome wine.
Brauneberger: A good variety with pleasing flavor and
aroma.
Dreimanner: Similar to Brauneberger.
Dcidesheimer: Similar to Brauneberger.
Graflenberg: Light and pleasant. Good aroma.
Johannisberger Schloss: One of the best of the German
wines.
Rudcsheimer Schloss: In class with Johannisberger.
Italian wines are mostly red, the most noted in California
being Chianti, and its California prototype, Tipo Chianti, made
by the Asti Colony.
Lacrima Christi Spumanti: The finest Italian champagne.
Dry and of magnificent bouquet.
Yin d'Oro Spumanti: A high-class champagne. Sweet and
of fine bouquet and flavor.
Lacrima Christi: A still wine of excellent flavor and bou-
quet.
Page 65
Presented as published in 1914. 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
Then, too, all nights are not the same at restaurants. For instance if you desire the best service afforded in any restaurant do not select Saturday or Sunday night, but if you will lay aside your desire for personal comfort in service, and wish to study character, then take Saturday or Sunday night for your visit. It is very possible that you will think the restaurant has changed hands between Friday and Saturday. On Saturday and Sunday evening the mass of San Francisco's great cosmopolitan population holds holiday and the great feature of the holiday is a restaurant dinner, where there is music, and glitter, and joyous, human
APPENDIX
HOW TO SERVE WINES
A few hints regarding the proper serving of wines may not be amiss, and we give you here the consensus of opinion of the most noted gourmets who have made a study of the best results from combinations:
Never drink any hard liquors, such as whisky, brandy, gin, or cocktails, with oysters or clams, as it is liable to upset you for the rest of the evening.
With the hor d'ouvres serve vermouth, sherry, marsala or madeira wine.
With soup and fish serve white wines, such as Rhein wine, sauterne or white burgundy.
With entrees serve clarets or other red wines, such as Swiss, Bordeaux, Hungarian or Italian wines.
Burgundy may also be served at any of the later courses.
With roasts serve champagne or any of the sparkling wines.
With the coffee serve kirsch, French brandy or fine champagne.
After coffee serve a liqueur. Never serve more than one glass of any liqueur.
The following wines may be considered the best types: Amontillado, Montilo and Olorosa sherries. Austrian burgundy is one of the finest wines, possessing rich flavor and fine perfume.
Other burgundies are:
Chablis: A white burgundy, dry and of agreeable aroma.
Chambertin: A sound, delicate wine with a flavor resemling raspberry.
Clos de Vogeot: Similar to chambertin, and often called the king of burgundy.
Romance: A very rare and costly wine of rich, ruby color, with a delicate bouquet.
Clarets are valued for their flavor and for their tonic properties. Some of the best are:
Chateau Grille: A dessert wine of good flavor and fine aroma.
Chateau Lafitte: Has beautiful color and delicate flavor.
Chateau la Rose: Greater alcoholic strength and of fine flavor.
Chateau Margaux : Rich, with delicate flavor and excellent bouquet.
Pontet Canet: A heavier wine with good bouquet and fine flavor.
St. Julien : A lighter claret with good bouquet.
HOW TO SERVE WINES
German wines are of lighter character, and are generally termed Rhein wines. The best varieties are:
Hochheiraer: A light, pleasing and wholesome wine.
Brauneberger: A good variety with pleasing flavor and aroma.
Dreimanner: Similar to Brauneberger.
Desdesheimer: Similar to Brauneberger.
Graflenberg: Light and pleasant. Good aroma.
Johannisberger Schloss: One of the best of the German wines.
Rudcsheimer Schloss: In class with Johannisberger.
Italian wines are mostly red, the most noted in California being Chianti, and its California prototype, Tipo Chianti, made by the Asti Colony.
Lacrima Christi Spumanti: The finest Italian champagne. Dry and of magnificent bouquet.
Yin d'Oro Spumanti: A high-class champagne. Sweet and of fine bouquet and flavor.
Lacrima Christi: A still wine of excellent flavor and bouquet.