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Transcripts › The Casebook of Gregory Hood

The Double Diamond

The Casebook of Gregory Hood · August 5, 1946 · 29 min · 5,151 words

The transcript of “The Double Diamond”, an episode of The Casebook of Gregory Hood first broadcast August 5, 1946. Press a time to play from that line (a 60-second preview; Potato Plus plays it all). Gumshoe plays The Casebook of Gregory Hood free, live around the clock. Search inside this transcript.

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Transcript

The Case Book of Gregory Hood. Tonight's the Petry family. The family that took time to bring you good wine, invite you to listen to the story of the double diamond. Another exciting adventure from the Case Book of Gregory Hood.

As for me, I'd like to tell you about a wonderful red wine. It's Petry, California, Bergen. Now, there's a wine for it. That Petry Burgundy is really perfect. Serve it with any kind of meat or meat dish, see what I mean. It's a hearty red wine just as rich in flavor as it is in

salt. So you couldn't find a better companion to a sick juicy steak or a piping hot beef stew or a good hamburger. Petri Burgundy certainly has a way of turning a simple meal like say a hamburger sandwich into a feast. Believe me, here's a wine that's clear, fragrant, and delicious. A wine that you can serve to

your friends proudly, Petri Burgundy. Remember those letters, P-E-T-R-I, fell the proudest name in the long history of fine wine. Petri. Well, it's Monday night in San Francisco, and we have a date with Gregory Hood, and his good friend and attorney, Sanderson Taylor.

Tonight, Ron de Vue is down on the city's colorful waterfront. There, with a backdrop of the bobbing, brightly tinted sales of the fishing boat, lies that mecca of seafood, fisherman's war right now i didn't even tell him hello i don't know how to do it but just discussing the merit to bake red snapper

as compared to the public arms of who you think i'll be guided by you great i know this is one of your favorite hangout well i think you go for the snapper they have a wonderful way of marinating the fish with lime juice then i think it's the several hours before cooking uh... blood brag while we're waiting to order or

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