Catholic Recipe: Tokay Grapes in Ginger Ale
This is a first course that is recommended in the first Thanksgiving menus. Served in sherbet glasses.
Fill sherbet glasses with halved, seeded Tokay grapes. Chill. Just before serving pour ice-cold ginger ale over grapes.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965