How to Prepare and Serve a Meal; and Interior Decoration by Lillian B. Lansdown
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page 33 of 54 (61%)
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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. |
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