Gancel's culinary encyclopedia of modern cooking

Service a la Frangaise “French style”. Reception room. Absinthe, Amers, Madere, Vermouth, etc. Dinner wine. — Graves, Xerds, Lafaurie, Saint-Pierre, Beaujolais, Cli- quot. Liquors, etc. Service a la Russe “Russian style” or “American style”. On reception room, buffet, relishes, Madeira, Sherry, Amers, Cocktails, etc. Dinner wine. — Haut Sau- ternes, A montillado, Sherry, Barsac, Pontet-Canet, Per- rier-Jouet, Moet et Chandon, Liquors, etc. Service h TAlleniande “German style”. No wine In reception room. Dinner wine. — Niersteiner, Sherry, Ma¬ deira, Mochheimer, Saint-Estephe or dry Pommery, Beaune, Liquors and beers. iBUFFET AND REFRESHMENTS Particular attention should be paid to the alimenta¬ tion and drinks for the buffet. One should serve light dishes and light drinks, hot drinks being preferable. Champagne is the most stimulating and less intoxi¬ cating, of course when there is no abuse. There is certainly a long nofnenclature of aliments and drinks to be served for the buffet, but the’ richness and variety depend upon the circumstances of the host or hostess. — '434 — BUFFET AND REFRESHMENTS Bavaroise, Hot or cold composition, y2 lb. sugar, 8 egg yolks, 1 gill syrup, y2 qt. tea, y2 qt. milk, whipped in bain-Marie, add liquor if you desire. Bishop, Cold comp, made all kinds wine, hot or cold composition, 1 qt. champagne, 1 glass madeira, 1 or¬ ange, y2 lemon sliced thin, littie syrup, 4 small glasses of cognac. Essence for Bishop made w. 1 doz. bitter orange peels and 1 lemon macerated in 1 qt. madeira or marsala wine, 4 cloves, 1 stick cinnamon, let mace¬ rate for 24 hours strained, put in bottle. When ready for use, add 10 ounces sugar, 3 gills water, add y2 qt. essences and wine, according to proportions or cham¬ pagne, 6 ounces sugar only. Bowl of Punch, Comp, cold champagne 3 qts. S'auternes, two bottles, soda water 3 bottles, 1 gill curagao fresh fruit in season. Bowl of Rum, Comp, rum Sainte-Croix 2 bottles, 1 Ja¬ maica, 2 qts. water, 1 lb., sugar, 1 gill lemon juice, fresh fruit in season. Bowl of Fruits, Comp. 1 pineapple in dice, 4 peaches, 4 apricots sliced after peeled, y2 qt. pitted cherries, strawberries raspberries red currants, moisten w. y2 bottle Bordeaux, keep on ice. Pound and strain all the remainder of pineapple w. 2 lbs. strawberries, add juice of twTo oranges, 1 glass syrup of sugar, 1 qt. chapagne. Mix all together, serve very cold w. dry pastry cakes. To> keep cold, make w. ice, flavor and color, according to composition of bowl of fruit, one cone shape in the center of bowl. Cafe, Coffee hot w. sugar, milk or cream or iced, frozen, served w. straw. Claret Cup, Comp. 1 bottle wine, 1 ounce sugar, 2 gills maraschino or curagao, 1 bottle soda water few leacves of mint, strawberries or raspberries, sliced orange, pineapple. Lemonade, Old, 1 qt. water, 5 ounces sugar, juice of 3 lemons and grated peel, 1 slice lemon or orange, th© same, add 1 lemon juice. Make lemonade w. divers juice of fruit, add any sparkling water, served w. straw in glass. GANCEL’S CULINARY ENCYCLOPEDIA Maitranck, Cold 1 qt. Rhine wine, 1 glass cognac, 3 ounces sugar, sweet woodruff and asperule flowers, same w. champagne or white wine. Marquise, Cold, White wine 1 bottle, 1 lb. sugar, 2 sliced lemons, 1 bottle seltzer, hot, 1 bottle Sauterne, % lb. sugar, lemon peel, cloves, heat then add 2 gilla cognac, burn slices of lemon.