Camembert cheese, with a biscuit, with
which you serve your Burgundy, your old
Port, or your Johannisberg, the only place
in the dinner where you can introduce this
latter wine. A genuine Johannisberg, I may
say here, by way of parenthesis, is rare in
this country, for if obtained at the Chateau,
it is comparatively a dry wine; if it is, as I
have often seen it, still lusciously sweet
after having been here twenty years or
more, you may be sure it is not a genuine
Chateau wine.
The French always give a hot pudding, as
pudding suedoise, or a croute au Madère,
or ananas, but I always omit this dish to
shorten the dinner. Then come your ices.
The fashion now is to make them very
ornamental, a cornucopia for instance, but
I prefer a pouding Nesselrode, the best of
all the ices if good cream is used. H
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