The Culinary Institute Of America
Pages
Dishes
Page 2
| Champagne Dom Ruinart 1959 Blanc de Blancs | |
| Chablis Valmur 1964 Rosenheim | |
| Chablis les Clos 1964 Rosenheim | |
| Kir | |
| Sherry Tio Pepe (Gonzalez, Byass) | |
| Moselle-Bernkasteler 1963 (Blue Nun) H. Sichel Sohne | |
| Beaune Clos des Feves, 1957 Chanson Pere et Fils | |
| Barsac 1961 Sichel et Fils Freres | |
| Hennessy VSOP Cognac | |
| Green Chartreuse | |
| Yellow Chartreuse | |
| Cordial-Medoc | |
| Delamain Cognac, Pale and Dry |
Page 3
| Quiche Provencale | |
| Hamstrami | |
| Crab-Puffs | |
| Scandinavian Salmon in Brine | |
| Double Consomme au fumet de Celeri | |
| Cheese Straws | |
| Whitebait and Oyster Crabs | |
| Hot mayonnaise Herb Sauce | |
| Roast Suckling Pig Savoury Stuffing | |
| Smoked Goose Surprise | |
| Cranberry Orange Relish With Calvados | |
| Fresh Asparagus Hollandaise | |
| Coffee Ice with Cognac | |
| Assorted Cheeses - French Bread | |
| Baked Alaska with Macedoine of Fruit | |
| Coffee | |
| Petits fours |