And Cups
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- Luncheon or dinner wanes, to be served correctly, should appear at their proper times.
- Thus one would not commence to serve with port and terminate with sherry.
- Hock, Moselle or light claret is considered most suitable for lunch.
- Some prefer beer — light lager or Pilsener.
- A very good variation is to make a light Rhine or claret cup.
- For dinner, should it be on an elaborate scale and many different wines be required, pass with the various dishes as follows : — Hors d’ oeuvre and soup Fish First entree .
- Second entree Roast, to end of dinner Dessert .
- Coffee .
- A glass of sherry or cocktail.
- Hock or Moselle.
- Claret.