CHAPTER IX

OUTSIDE THE EIGHTEENTH AMENDMENT


From the alcoholic beverages of the chafing-dish supper to those of
the dinner is a natural transition. At the formal dinner wines often
accompany the courses and, as already mentioned, liqueurs and cordials
supply the final liquid note after the coffee. The theory of alcoholic
beverages at the formal dinner is a simple one. Certain fixed and
definite rules obtain and are generally observed. Three wines may be
served, though the best social form prefers one or two.


SHERRY OR MADEIRA

Sherry or Madeira may accompany the soup course. They should be poured
_after_ the soup has been placed, and served from a decanter. In
general wine should always be poured slowly, and glasses should be
filled only two-thirds. The etiquette is for the waitress to pour a
little wine into the host's glass, then filling the glasses beginning
at the host's right. Sherry should always be served cold, at a
temperature of 40o Fahrenheit; the Madeira may be served at a
temperature of 65o F., or that of the room.


SAUTERNE OR RHINE WINE

Sauterne or Rhine Wine go with the fish course. They are poured, like
the Claret, at the end of the preceding course, before the next course