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THE ELEGANT ART OF DINING
A Good Bohemian Dinner
Sometimes people desire to give a dinner and are at loss as to the
proper time to serve wines. The following menu will give some ideas on
the subject:
Menu
Gibson Cocktail Canape Norwegian
(Serve these before entering dining room)
Artichoke Hearts in Oil Ripe Olives Celery
Amontillado Sherry
Oysters on Half Shell
Bisque of Ecrevisse Chablis, or White Sauterne
Sand-dabs Edward VII Sliced Cucumbers, Iced
Escargot Francais Chateau Lafitte
Cassolette of Terrapin, Maryland Romanee
Tagliarini des Beaux Arts
Punch Pistache Cigarettes
Alligator Pears with Cumquats, French Dressing
Chicken Portola Krug Private Cuvee Brut
Creamed New Potatoes Celery Victor French Peas
Zabaione
Reina Cabot
Coffee Royal Cigarettes
Grand Marnier
The Elegant Art of Dining
Contents
Foreword
The Good Gray City
The Land of Bohemia
When the Gringo Came
Early Italian Impression
Birth of the French Restaurant
At the Cliff House
Some Italian Restaurants
Impress of Mexico
On the Barbary Coast
The City That Was Passes
Bohemia of the Present
As it is in Germany
In the Heart of Italy
A Breath of the Orient
Artistic Japan
Old and New Palace
At the Hotel St. Francis
Amid the Bright Lights
Around Little Italy
Where Fish Come In
Fish in Their Variety
Where Fish Abound
Some Food Variants
About Dining
Something About Cooking
Told in A Whisper
Out of Nothing
Paste Makes Waist
Tips and Tipping
The Mythical Land
A Good Bohemian Dinner
Restaurant Famous Recipes
Appendix (How to Serve Wines, Recipes)
Art of Dining Index
Mailing Lists
Forums
Webrings
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