The Elegant Art of Dining: Bohemian San Francisco, Its ... - iMedia

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It is said of the Islands of the South Seas that when one eats of certain fruit it creates such a longing that the mind is never content until another visit is made. San Francisco’s Bohemia lays no claim to persuasive fruit, but it is true that when one breathes in the atmosphere of this mythical world it leaves an unrest that is only appeased by a return to where the whispering winds tell of Enchanted Land where “you get the best there is to eat, served in a manner that enhances its flavor and establishes it forever in your memory.” 88
Appendix How to Serve Wines A few hints regarding the proper serving of wines may not be amiss, and we give you here the consensus op opinion of the most noted gourmets who have made a study of the best results from combinations. Never drink any hard liquors, such as whisky, brandy, gin, or cocktails, with oysters or clams, as it is liable to upset you for the rest of the evening. With hor d’ourves serve vermouth, sherry, marsala or madeira wine. With soup and fish serve white wines, such as Rhein wine, sauterne or white burgundy. With entrees serve clarets or other red wines, such as Swiss, Bordeaux, Hungarian or Italian wines. Burgandy may also be served at any of the later courses. With roasts serve champagne or any of the sparkling wines. With coffee serve kirch, French brandy or fine champagne. After coffee serve a liqueur. Never serve more than one glass of any liqueur. The following wines may be considered the best types: Amontillado, Montilo and Olorosa sherries. Austrian burgundy is one of the finest wines, possessing rich flavor and fine perfume. Other burgundies are: Chablis: A white burgundy, dry and of agreeable aroma. Chambertin: A sound, delicate wine with a flavor resembling raspberry. Clos de Vogeot: Similar to chambertin, and often called the king of burgandy. Romanee: A very rare and costly wine of rich, ruby color, with a delicate bouquet. 89
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The Elegant Art Of Dining Bohemian
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Amid Bright Lights 48 Around Little
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It is hoped that when you read what
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But the stepping across the street
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the young woman mentioned you are a
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Early Italian Impression Almost coi
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Christian Good, at Washington and K
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opened a place in O’Farrell stree
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At the Cliff House Three times dest
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customers were unaffected and natur
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could get German cooking, but it wa
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of how we saw this done one night i
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On the Barbary Coast Much has been
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The City That Was Passes Times chan
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throngs gathered nightly to dance a
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wonder if you are dreaming, too, Of
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dimensions are greatly magnified ow
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Francisco can one find game cooked
Page 37 and 38: and the flagons, stems and plaques
Page 39 and 40: In the Heart of Italy Risotto Fritt
Page 41 and 42: A Breath of the Orient San Francisc
Page 43 and 44: Artistic Japan We wish it were in o
Page 45 and 46: Proprietor and all his household ac
Page 47 and 48: At the Hotel St. Francis Sole Celer
Page 49 and 50: Around Little Italy San Francisco h
Page 51 and 52: as active as the goats for the side
Page 53 and 54: But do not think you have exhausted
Page 55 and 56: to merit lay chiefly in the fact th
Page 57 and 58: possessed, and in return came bount
Page 59 and 60: Fish in Their Variety Probably the
Page 61 and 62: The California oyster proper, is ve
Page 63 and 64: King of Shell Fish Gobey’s Crab S
Page 65 and 66: Clams and Abalone’s Mussels Clam
Page 67 and 68: First we went through the market fr
Page 69 and 70: About Dining Table d’hote is the
Page 71 and 72: dinners, unless you confine yoursel
Page 73 and 74: where, over a bottle of Krug, we ta
Page 75 and 76: form of waste. Waste consequent upo
Page 77 and 78: Told in a Whisper “Surely the old
Page 79 and 80: Remember that to the people of the
Page 81 and 82: Out of Nothing Omelet a la Peruquie
Page 83 and 84: According to an Italian friend who
Page 85 and 86: country you might do as we did on o
Page 87: is not in the higher class of resta
Page 91 and 92: Sauterne: Is a white Bordeaux, a st
Page 93 and 94: Eggs with Wine Lamb Peaches Scallop
Page 95: Text sourced from www.gutenberg.org
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