That wine ice cream which I have recommended is truly a delightful
confection. You have a pint of moderately rich cream, and you add to
it the yolks of five eggs and three tablespoonfuls of sugar, and then
you heat it just a trifle. Next you stir in a gill of white wine, and
then you freeze it. When quite frozen stir into it some chopped
preserved cherries. Then turn the cream into a mould packed in ice to
set till time for serving, when it is to be turned out on a cold dish.
Doesn't that sound as if it would be worth a trial?
You see I've simply said grapes in the menu because, as far as that
fruit is concerned just now, it is a case of paying your money and
taking your choice.
And what will the ladies have to drink? Suppose we say a sip of sherry
with the bouillon and a bottle of pretty good Rhine wine to be brought
in with the cutlets. And it doesn't seem to me that it would be
overdoing the matter to have a cordial finale--say crème yvette, or
crème de cacao à la vanille.
Of course, I will tell you the approximate cost of such a luncheon.
With good management it can be served, inclusive of the wines, for
twelve dollars for a dozen persons. And that is not bad, now, is it?
Didn't you just enjoy that cooling little _entr'acte_ we had in July?
I did. Let's have another. We will not have anything sweet in this,
however, we will have it cold and savory. Doesn't that hit you
favorably? There are plenty of cold and dainty savories that may come
to table as your chief dish at luncheon or at dinner or as an entrée
only, at the latter meal, according to the degree with which you
manage to put on style.