Book-bot.com - read famous books online for free

How to Prepare and Serve a Meal; and Interior Decoration by Lillian B. Lansdown
page 33 of 54 (61%)
it is sometimes projected with much power. The temperature for Port is
55o F.


CORDIALS AND LIQUEURS

Cordial glasses holding a small quantity are used for serving these
sweet, aromatic beverages. Cordials are served plain, with crushed ice
or with cream. In serving Creme de Menthe the straw is unusual in
private home service, though customary in some hotels. Creme de Menthe
glasses should be filled two-thirds full with fine crushed ice, then a
little of the cordial poured over it. Chartreuse (green or yellow),
Benedictine, Grenadine, Apricot Brandy, Curacoa, and Dantzig Eau de Vie
arc usually served without additions or ice. Benedictine or Creme de
Cacoa, however, may be served with a dash of plain or whipped cream.
The exceedingly sweet Creme Yvette should he served with cracked ice,
like Creme de Menthe. Noyau, Kirschwasser, Maraschino and Grenadine may
be served as cordials, or reserved for the flavoring of puddings, ices
and sauces.




CHAPTER X

CARVING HINTS


Whether it be the waitress or the master of the house who carves, a
firm hand, an appraising eye and a sharp carving knife are needed.
DigitalOcean Referral Badge