Word: fourtet
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...adjourned to the hall to take Chablis with the oysters; 3) this was followed by a clear soup. With the next dish, turbot-that's a fish-cutlets-we took a little hock; 4) we went on to roast duckling with a truly magnificent claret, St. Emilion Clos Fourtet 1943, I believe; 5) this was followed by oeufs benedictines . . . The second claret-by tradition we always take two-came with the Stilton cheese. Then we adjourned for a little fruit and some Cockburn '35-great port, that. 6) Some time later-around two in the morning-we decided...
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