DE55EDT <^ PALTRY BY TME LIBRARY OF CONGRESS ^i n n T "D n n t i — i r u M0U5 CHEF5 ES • • CANADA ROPE INTERNATIONAL Dessert and Pastry Specialties of the WORLD FAMOUS CHEFS United States Canada Europe The Dessert Booi^ From the INTERNATIONAL COOKING LIBRARY Compiled and Edited by A. C. HOFF Los Angeles, Cal. International Publishing Co. 1913 t A y COMPILED, EDITED AND COPYRIGHTED BY A. C. HOFF ALL RIGHTS RESERVED 1913 ©C!,/\357780 CONTRIBUTORS Emlle Ballly. Chef Hotel St. Regis New York Oity Jean S. Berdou. Chef Hotel Astor New York Oity Jean Millon. Ohef Rltz-Oarlton New York Oity Henry Berger, Ohef Frankfurter-Hof Frankfurt. Germany Jules Kohler. Ohef Hotel Adlon Berlin. Germany G. Mllhau. Ohef Talt-Zinkand Oafe San Francisco Adrian Delvaux, Ohef Hotel Baltimore Kansas Oity Otto Geutsch. Ohef Hotel Windsor Montreal Joseph D. Oampazzi. Ohef — Royal Poinciana Palm Beach E. O. Perault. Ohef Planters Hotel St. Louis John Ohiappano. Ohef Auditorium Hotel Ohicago Geo. R. Meyer. Ohef Rector's Oafe Ohicago Gerard Embregts, Ohef Ohateau Frontenac Quebec Louis Pf aff . Ohef New Willard Hotel Washington Henry Johannsen. Ohef Hotel Royal Palm Miami Victor Hirtzler. Chef Hotel St. Francis San Francisco Emile Burgermeister. Ohef . . . Hotel Fairmont San Francisco Martin Gindtr. Ohef Hotel Green Pasadena Joseph Stoltz. Ohef Hotel Ponce de Leon St. Augustine Henri Boutroue. Ohef Hotel Shelbourne Dublin. Ireland Thos. Cooney. Ohef Van Nuys Hotel Los Angeles Jules Dauviller. Chef Palace Hotel San Francisco Arthur Taylor. Ohef Hotel Raymond Pasadena Ernest Otzenberger, Ohef Hotel Dennis Atlantic Oity Cesar Obrecht, Ohef Grand Hotel de L'Europe Lucerne. Switzerland Jules Boucher. Chef Arlington Hotel Hot Springs Chas. Grolimund. Ohef Washington Hotel Seattle Jean Juillard. Ohef Hotel Adolphus Dallas Chas. Pier Giorgi. Chet Hotel Alcazar St. Augustine Peter Bona, Ohef Hotel Chamberlain Fortress Monroe Louis Lescarboura. Chef Ft. Pitt Hotel Pittsburgh John Pfafl. Chef Hotel Cape May Cape May Walter Jurenz, Chef Hotel Galvez Galveston S. B. Pettengill. Chef Hotel Ormond Ormond Beach Geo. E, Schaff. Chef Hotel Albany Denver Ben E. Dupaauier. Chef Hotel Arlington Santa Barbara William Leon Benzeni. Ohef .Hotel Virginia Long Beach Chas. A. Frey. Chef Hotel Alexandria Los Angeles Lucien Fusier, Chef Grand Hotel Metropole. . .Interlaken, Switzer- land G. Cloux. Ohef U. S. Grant Hotel San Diego A. Schloettke. Chef Westminster Hotel Dresden, Germany Lucien Raymond. Chef Hotel Congress & Annex . . Chicago Louis Thein, Chef Hotel Utah Salt Lake City Jules Edward Bole. Chef Hotel Jefferson St. Louis John Bicochi, Chef Hotel Piedmont Atlanta Edw. R. J. Fischel, Steward . .Hotel Piedmont Atlanta. Leopold Saux, Steward Hotel Grunewald New Orleans Henri D. Foullloux, Steward. .St. Charles Hotel New Orleans World Renowned Hotel/ TheirCher/OurContributor/ World Renowned Hotel/ Their Ch ER/OuR Contributor/' World Renowned Hotel/ PREFACE In presenting to the public this book on INTERNATIONAL DESSERT AND PASTRY SPECIALTIES we feel that we are pre- senting ^he most complete authoritative and up-to-date book ever preparec. on the subject. The contributors being the finest chefs in the United States, Canada and Europe insure every recipe shown as right. These world famous chefs have given us their special recipes and they have made the explanations so plain and so complete that any one can readily understand them. The great chefs who have prepared these recipes for us have all made cooking their life work and have been apprenticed under the finest and most practical teachers in the culinary lines in this country and abroad. A large portion of the copy has been translated from the French. The finest chefs are generally the French or Swiss. They are not literary men; their language is not flowery, but we know that even with the diflficulty that exists in expressing in English many of the French terms that the work as a whole will be easily understood and greatly appreciated. This is the first time in history that such a wonderful collection of recipes have been made obtainable for general use. These men are giving, in these recipes, their "professional secrets." The calibre of the men who have prepared these recipes is great and represents as much as the great masters in other lines of the world's work. Napoleon Bonaparte was a great general; Shakespeare, a great author; George Washington, a wonderful statesman; and Thomas Edison, a masterful inventor: — but we feel that the master chefs represented here are to be considered just as great and doing just as much of the world's work as any of the famous men we have all been taught to revere and respect. The International Cooking Library, covering in ten volumes, every conceivable part, section or angle of the cooking question makes it possible for any one who wiU follow these recipes to be an expert cook. The great masters who have prepared these recipes have spent their 8 TnElRCHER/OURCONTRIBUTORi"! lives studying and experimenting and are giving in these recipes their best ideas and suggestions. These are dishes of the millionaires and the most particular epicureans. We feel that this set of books is presented to the public at just the opportune time. All people are beginning to realize that there is really no more important art than cooking and this should be so; for what should be considered more important than what we eat? The best health insurance is having the right kind of foods, properly prepared. A man is at his best only when he is in robust health and nothing will undermine a person's constitution so quickly as poor food. The best dishes and the sure and absolute recipes for making them, are contained in this wonderful set of books. All the copy is from authorities just as positive and just as sure in this line as the noted Blackstone was on legal lines. We picked the best chefs in the world; we would accept copy from no others. A careful study of the recipes and careful application of the directions for same is all that is necessary to produce the results that have made these men famous. In the presentation of this book, we wish only that space would allow us to mention and pay courtesy to the many men who have assisted us in the various departments, copy preparation, translation, and editing, also the courtesies rendered by the managers of the world renowned hotels whose chefs have been our contributors. INTERNATIONAL PUBLISHING COMPANY World Famou/ Chert INDEX DAINTIES GENOISE OR GENOA CAKE BISCUIT PASTE BISCUIT OR LADY FINGERS FOURS GLAGES IN FONDANT BLANC OGIVE FRAMBOISE CROIX ROUGE BOSSULT SARDOU EPINIERE BERGAIMOTTE ODALISQUE FOURS GLAGES— GLAGES AU FONDANT ET GLAGAGE A L'EAU ROSITA CONDOLE LA PRINTANIERE BOURGUIGNONNE CECILIA DELICES L'ABEILLE L'ABRICOTINE AIONT BLANC BORDELAISE DAME DE CARREAU THEODORA CANTALOU COEUR D'ANGE DAME DE TREFLES FOURS GLAGES AU GHOGOLAT L'ESPERANCE MOKA LA BERLINOISE LA TURQUOISE LE DELTA LA TARANTELLA L'JOYLE LA COCOTTE PETIT MARQUISE JOSEPHINE PATTI BOULE DE NEIGE L'ODALISQUE ALVIRA CHATELAINE :MATHILDE COMPOSITION OF "PETIT FOURS" (Small Gakes) Glazed or Frosted GENOISE BISCUIT FRANBOISE— Raspberry Cakes GENOISE— Made on stove GENOISE WITH CHOCOLAT BISCUIT AU NOIX— WALNUT CAKES BISCUITS AUX NOISETTES— HAZEL NUT CAKES BISCUIT BERLINOIS— Berlin Cakes COMPOSITION FOR BUTTER CREAMS CREME A LA VAPEUR (Steam Creams) CREME AU BEURRE AU SUCRE CUIT CREME AU BEURRE AVEC SUCRE EN POUDRE LES CREMESI POUR PETIT FOURS GLAGES CREMES AU BEURRE, NOIX, NOISETTES, AMANDES CREME ROCOCO COMPOSITION FOR PETIT FOURS GLACE No. 1 TIE 3CU 10 COQUILLES DE BISCUIT PATIENCE— Hard SHELL MOULDS— Hard BISCUITS AUX AMANDS BLANCHES Their J'pecial Dej'J'ert/ COMPOSITION FOR PETIT FOURS, No. 2 BISCUIT AND AMANDES DES CHOCOLAT I NDIENS— Indians GIRMONDEZ MERINGUES IN CHOCOLAT COMPOSITION FOR PETIT FOURS, No. 3 BISCUIT ORDINAIRE FEUILLES POUR DOBOSH BISCUIT AUX AMANDES SANS FARINE BISCUIT AU CHOCOLAT SUFFLE AUX NOISETTE COMPOSITION FOR PETIT FOURS, No. 4 BISCUIT AUX MARRONS BISCUIT AUX NOIX COGNILLE FOURS GLACES FRAGILITES CREME GOURMANDE MERINGUES ASSORTED DAINTIES GENOISE OR GENOA CAKE BISCUIT OR LADY FINGERS BISCUIT PASTE GLAZED FOURS WITH GREEN FROSTING— PISTACHE LE SIAMOIS BOHEMIENNE LA MARSEILLAIS JEANNE COLOMBINE LA CANCALAISE JUMELLE ALICANTE FATMA IMPERATOR LE PRALIN SYPHILDE LE CROISOANT NESSELRODE LE BOMBON MONTELIMAR LE LOMBARDE FOURS WITH COFFEE GLAZING OR FROSTING BLONDINE L'INDIENNE PALESTINE BASCAISE PIERROT NARCISSE L'ARLESCICENNE ROUSSOTTE LE DE L'AUREOL NINETTE L'ONDINE PARISIENNE FOURS GLAZED WITH WATER GLAZING OR FROSTING LA FRANCAISE ROSSINI GLAND TRIANON CAPORAL ALBERGUIRAS MARGUERITTE MILLE FRUITS FLEURETTE FIGARO LOLOTTES MARTHA DORA ON BEBES MIGNONETTE FRITS ROTHOMAZO BISCUIT CAISSE PETITS BLOCS 11 DESSERTS LUCIEN RAYMOND, Chef de Cuisine, HOTEL CONGRESS AND ANNEX, Chicago, 111 37 POIRE MARY GARDEN PECHES GLACES WILHELMINE LOUIS PFAFF, Chef de Cuisine, NEW WILLARD HOTEL, Washington, D. C. . 37 PARE AIT NAPOLEON JEAN JUILLARD, Chef de Cuisine, HOTEL ADOLPHUS, Dallas, Tex 38 COUPE CIGARETIERRE CHAS. GROLIMUND, Chef de Cuisine, NEW WASHINGTON HOTEL, Seattle, Wash 38 STRAWBERRY ROMANOFF CHAS. A. FREY, Chef de Cuisine, HOTEL ALEXANDRIA, Los Angeles, Cal 39 STRAWBERRY MOUSSE ADRIAN DELVAUX, Chef de Cuisine, HOTEL BALTIMORE, Kansas City, Mo. . 40 PUDDING A LA CASTANER GLACE A L'HARNAISE GERARD EMBREGTS, Chef de Cuisine, CHATEAU FRONTENAC, Quebec, Can. 41 BAVAROIS AUX FRAISES JOHN CHIAPPANO, Chef de Cuisine, AUDITORIUM HOTEL, Chicago, HI 41 PEACHES A LA TORINESE ERNEST OTZENBERGER, Chef de Cuisine, HOTEL DENNIS, Atlantic City, N. J. 42 MOUSSE A LA VANDERBILT PUDDING A LA RAMANOFF HENRY BERGER, Chef de Cuisine, FRANKFURTER-HOF, Frankfurt, Ger... 43 SOUFFLE AUX AVELINES PECHES CARUSO HENRI BOUTROUE, Chef de Cuisine, HOTEL SHELBOURNE, Dublin, Ire . . . 44 CHARLOTTE SOUFFLE SOUFFLE PRALINE BOMBE TOGO CESAR OBRECHT, Chef de Cuisine, GRAND HOTEL DE L'EUROPE, Lucerne, Switzerland 45 SOUFFLE ROTHCHILD MOUSSE DAME BLANCHE CHARLES PIER GIORGI, Chef de Cuisine, HOTEL ALCAZAR, St. Augustine, Fla. 46 PUDDING MOUNT BLANC BOMBE— TRIUNQUIR OTTO GEUTSCH, Chef de Cuisine, HOTEL WINDSOR, Montreal, Canada 47 MERINGUES PANACHEES MOUSSE AUX FRAISES ROMANOFF JULES DAUVILLER, Chef de Cuisine, PALACE HOTEL, San Francisco, Cal.. 48 MERINGUES PANACHEES {^MOUSSE AUX FRAISES ROMANOFF JULES KOHLER, Chef de Cuisine, HOTEL ADLON, Berlin, Germany 49 POUDING ADLONIA SURPRISE DES CHARTREUX POIRE ELSA EMILE BURGERMEISTER, Chef de Cuisine, HOTEL FAIRMONT, San Francisco, Cal ^0 PINEAPPLE COUPE AU KIRSCH LOUIS LESCARBOURA, Chef de Cuisine, FT. PITT HOTEL, Pittsburgh, Pa... 51 COUPE FAVORITE A. SCHLOETTKE, Chef de Cuisine, WESTMINSTER HOTEL, Dresden, Germany, 52 GELEE A LA VIKTORIA LOUIS THEIN, Chef de Cuisine, HOTEL UTAH, Salt Lake City, Utah 53 TUTTI FRUITTI ICE CREAM BAKED ALASKA WALTER JURENZ, Chef de Cuisine, HOTEL GALVEZ, Galveston, Tex 51 OLD FASHIONED COFFEE PARFAIT G. MILHAU, Chef de Cuisine, TAIT-ZINKAND CAFE, San Francisco, Cal 54 BOMBE NELUSKO MOUSSE OF CHOCOLATE GEO. R. MEYER, Chef de Cuisine, RECTOR'S CAFE, Chicago, III 55 SURPRISE PYRAMID— NAPOLITAINE ALPS GLORY GEO. E. SCHAAF, Chef de Cuisine, HOTEL ALBANY, Denver, Colo 56 ALMOND FRUIT PUDDING MERINGUE GLACE WITH FRESH FRUITS LUCIEN FUSIER, Chef de Cuisine, GRAND HOTEL METROPOLE, Inter- laken, Switzerland 57 BOMBE EXCELSIOR HENRI D. FOUILLOUX, Chef Steward, ST. CHARLES HOTEL, New Orleans, La. 57 COUPE ST. CHARLES 12 Their J'pecial Desserts E. C. PERAULT, Chef de Cuisine, PLANTERS HOTEL, St. Louis, Mo 58 SORBET AUX PEACHES JEAN MILLON, Chef de Cuisine, RITZ-CARLTON HOTEL, New York, N. Y. . . . 58 COUPE NERON JOHN BICOCHI, Chef de Cuisine, HOTEL PIEDMONT, Atlanta, Ga 50 NESSELRODE PUDDING BAVAROISE EN BELLEVUE VICTOR HIRTZLER, Chef de Cuisine, HOTEL ST. FRANCIS, San Francisco, Cal. BISCUIT GLACE ST. FRANCIS JOSEPH D. CAMPAZZI, Chef de Cuisine, ROYAL POINCIANA, Palm Beach, Fla. COMPOTE OF PEACHES A LA VAN DYKE EMILE BAILLY, Chef de Cuisine, ST. REGIS HOTEL, New York, N. Y PONCIRE PRINTANIERE CREAM GLACE BONNE MAMA 60 61 62 13 World FAMOUtf Cher/ Lecture on Dainties — Desserts By Emile Bailly, Chef de Cuisine Hotel St. Regis, New York City [This is translated from the French, and we ask the reader's indulgence in the English wording as it is almost impossible to give French meaning subject.] by the use of English terms, particularly on this DAINTIES ''The work and the right to be man — and man is as necessary as the sun is to nature." I like to make myself agreeable and useful to the subject that I have proposed to treat. Unfortunately I am no more orator than literary man and my prose and my words have nothing of brilliancy; also I ask the indulgence of the auditor and readers. This subject does not appear very much at first glance; despite all that it is all a seance and poetry for the eyes, a delight for the "Palace of Dainties." The word itself is already charming the unfinished without a limit; like music, like poetry, it has its funda- mental rules which under the transgressor to find the daintiest and most exquisite that come out of an artist's hands, although the idea, the taste and I don't think I say too much if I call it the genius of the creator of these small marvels, who multiplies and improves them every day. Their place is everywhere, but they are in want of ordonation; it is not their volume that elevates them, but it is their delicacy, their modest and refinement of compo- sition. They, like the birds of the forest, the flowers in the prairie and like their sister of modesty, "The Violet," in color and perfume, are forms of endless limit. Look at the sumptuous buffet, 14 EMILE BAILLY, CHEF DE CUISINE HOTEL ST. REGIS New York City, N.Y. Mr. Bailly _ prior to coming to this country served in the very best hotels in Europe. He left the Grand Hotel of Monte Carlo, France ten years ago, to come to New York and open the St. Regis. Their l/pecial Desserts modest like well behaved little girls neighboring with the pheasant with its noted plumage, decorated; the lobsters in cardinal robes, like acrobats clinging to a flower bedecked bar. Inspite of all this do you wish for a prettier scene? Enchanted by the tunes and move- ments of the waltz looking at you invitingly so to say — taste me, I am exquisite. Has the ''Dainty" not the most unthankful place in a dinner? Of course, at times she is dished up on the table on a golden platter or antique china. They are always the last served. It is their gentle- ness, their engaging expression, their goodness that makes them to be forgotten in the palace already criticized; through the excellency of viands, also that of wines, which are perfect and desirable. They are generally more appreciated by the ladies who are gourmands and gourmets. Nature has created them to be delicate, not only bodilj^ but for taste, as a woman is not complete if she does not like sweetness and refined dishes. If the dainties were like the serpent that lost our first mother, Eve, take for granted that our father, Adam, would not have com- plained. When one reads the works of our predecessors one encounters the side of the simple idea, the genial side which slowly but surely advanced to the perfection attained today. The honey is the first of all the sweetnesses and always will be appreciated; still nowadays lots of honey is used for the making of pastries, but to talk about this would lead me too far into the subject of confectionery and it would not be any more a talk, but a book which should be written. ''Talking About Honey," — I remember a story that dates back before the flood. It is one of the rare tales that has been handed down to posterity until it reached us. It is reviewing the time elapsed and you will surely be a little bit surprised as its reflection will show you that it is only natural. Everybody knows that the bear is fond of honey, and that his gluttony is what makes him steal, the discovery of which gives us the birth of the "Pastry", the mother of the "Dainties". Yes, despite his heavy steps and little refined manners, the bear is an epicurean. Of course, this will not tell you the story, but there you are. Once in some part of the world there was a family composed of father, mother and several children, especially a gentle little girl, and they were trying to settle somewhere. One day 15 the father returned from a hunt with a wounded bear which he kept because it was young and inclined to be sociable and showed a certain amount of affection, i)articularly toward the little girl who looked after it and fed it with fruit and herbs. When his wounds had healed he went out to hunt and retiu-ned often with his snute full of honey and fragments of the comb. By making motions with his head he tried to make the girl understand that he wanted her to taste. She understood and what a ]oj of delightful flavor of honey it was. It was a newly added flavor of dame nature to the family. The pastry cooking has made wonderful progress ever since. The lubber of a bear has taught and his gluttony given birth to the grand- mother of the delicate dainties. I am now coming back to my subject again to give you technical explanations concerning the confectionery of the gentle " Bon Bons " that we so dearly love. As I mentioned before the variety is inexhaustible and all it needs is sugar, eggs, flour, almonds, hazelnuts, walnuts, cocoa, fruits, perfumes and colors. Now what have we learned from all this? Is it necessary to know without any actual experience which guides us and also permits us to make all these mixtures of master hands and do it with judgment? Also is it necessary to know how to manipulate the style of well reasoned "bon bon of acquaintances," also the years of experience and above all the taste? Daily, new names are created. It is the necessity of change, but friandines (dainties), the characteristic word which the French language gives us so rich in the sphere of gastronomy, especially the interpretation of terms, despite the great vanity, but it is what we term as '' mignon " or " neat." In reviewing a world composed of names, flowers, marquises, duchesses, artists, poets, musicians, famous war- riors and ambassadors, one has an epoch, a real encyclopedia of the past and present to dream of. Why do these names tell you the reason of that application as culinary terms? Well that is very simple, as each epoch knows the taste of those whose names are used or the preference of the name to celebrate an anniversary or to honor a host of etiquette. If one would want to trace and review all these names it would comprise the whole histor5^ The table of diplomats, is it not worth while to preserve their names in honor of their everlasting taste? The squires don't exist any more and their kitchens and cook- 16 Their lTpecial Dessertj ing has been changed. But even since one smokes at the table and the ladies join the men, the good table and good manners have been revised. I will not go too far away from my subject but will simply state the fact that time will judge, but it is no credit to a good education to smoke at the table and that the rule of the woman is so beautiful it should never change. See the modest and gentle "Dainty", is she jealous of the fat fillet of beef or stuffed turkey? Why? Because she knows her place and duty. Sometimes these things give people lessons in moderation, if this is the case. If you will kindly search through this point of my conversation you will see how many terms are just and of actuality. When you nibble on these delicious dainties, their quality is a delight to a badly balanced mind. Some day, perhaps, some one will tell you that in order to be up-to-date you will have to eat the desserts with the soup as any amount of abnormities are committed nowadays, but they don't surprise me a bit. How many of our predecessing gourmets would be happy to review the changes as we have the chance to; the progress of time, the accomplishment of the art of eating or of knowing how to eat. It is very sad to state that the question of eating and drinking has arrived at the point where it injures the health of the most robust, not permitting him to sacrifice a little time to spend at the table. I think I can hear the murmurs of the stomach that bears the secret of King Midas. The poor fellow had donkey's ears. With me it is not the same that Zephir brought me; he said to me, ''Friend, this is the fashion; come in time to eat." This is the horror of the twentieth century. I have a certain evidence but only as far as my fabrication of dainties is concerned. This is my part of the menu, but a menu complete is from the '*Hors d'oeuvre" (relishes) to "Dainties." How many have I seen lost for the want of waiting? The cold kitchen has the patience and knows how to wait without changing its humor and remain serviceable to the opportune moment. I have seen many ladies that flattered me, especially on account of my proteges the "delicious dainties." If you will remember in only one instance I told you that I would explain to you through the menu the manipulation of these good little things and despite all I have con- tinued by babbling. Excuse me, perhaps I am not modest enough, but 17 i j World F amo u s C he^ it seems that you are paying a sustained attention to my conversation. I am glad to say that I am pleased with that and it is the atmosphere of sympathy that makes me talk so much. I am amidst another life full of impressions. For me to take my first step into the public seems like a big hall with lots of open window^s, the sun and the air striking me. How much I regret not being able to find words strong enough to express my appreciation ot having the good fortune to serve you. I hardly think that a second opportu- nity will offer itself to me; — to be able to tell the whole world the senti- ments of those who make these ''delights of the palace." We are also artists like the great master painters, musicians, composers and other artists. We make something out of little. Like masters of old we are happy to leave our masterpieces of work with pleasure; only to start over again tomorrow. I also believe that we want courage and will power to accomplish our daily tasks. These are the difficulties that represent more or less of the artist's soul, the different sensations, inex- plicable, as seen by the soul's eyes and dreams during sleepless nights, searching for the realization of the dream. It is an error of belief that artists are only seen on the stage. That is just where you find the smallest number. It is nature that created the artist, born with the sentiment which is voluntarily developed without effort and pierces through all acts of life. This is the greatest sensibility, invisible, which guides you by nature to your planned destination. To help, not any more than to reproduce, as nature is the artist of excellency, unimitable, but to us makers of good things, gives her aid to accomplish the deeds of the most delicate and finest art. She gives us the good sense to utilize her products so num- erous, and to accomplish confectionery without discarding her laws. Through her wisdom she has foreseen each country, its products, con- cordant its climate with its habitants, to give us health and strength, which create wealth and permit a happy life. Our art is one of luxury, but indispensable. As long as humanity will act in good faith, its future is to be congratulated, that every one of us will have sufiicient to satisfy the stomach that digests well, giving a clear brain and a good sociable character. See those ill-tempered people who are dissatisfied with themselves,— search for the cause of it. It is their shattered, decayed stomachs, not the bad cooking or the bonbons. 18 Their J'pecial Desserts Look at the ostriches eating stones and other indigestible things and they have, in spite of all, pretty good humor. I would be happy if I could write a few lines on "How to eat and drink and appreciate good bonbons," which through the quality, fineness and purity of the merchandise used, are digestive; but one must know how to choose, as it is not quantity but quality that counts. Take bonbons that you see in the shop windows, sold for little, (hey are bad, very bad, carrying germs of all descriptions, disorganizing the system. Therefore choose quality before quantity. Now we have arrived at the technical. I will give you the necessary recipes of the confectionery of dainties, that is, pastries, meringues, creams, etc., with which it is possible to make an unlimited quantity of dainties which are followed by corresponding recipes of principals before mentioned. I hope that what follows will be sufficient to make those forget, who have found the entry of the matter too long. FOURS GLACES AU PARFUM DES FLEURS, NOYANT FRUITS ET LIGNEURS (Dainty cakes flavored with flowers, nuts, fruits or liquors) This variety of dainties is very simple and excellent. Take genoise biscuit cut in cubes the size or thickness of a thumb (inch), spread with a butter cream the same for glazing or frosting. That is to say a dainty a la Rose must be flavored with essence of roses, also colored accordingly. Put in small paper cases and a crystallized rose petal on top, the same with violets, etc. The latter mentioned must be caramelized beiore placing on top of dainty. Same way with liquors or cordials. For fruit flavors use marmalades of respective fruits frosted with clear frosting and little fruit paste on top. As I said in my conversation, cut in cubes, because it is the most economic way for several reasons, especially when one desires the dainties not too sweet. Supreme the cream in butter, flavor slightly with the liquor or cordial and glaze simply with corresponding flavors. GENOISE OR GENOA CAKE Mix in a basin, one-half pound sugar, grated peel of one lemon, four eggs, one-half pound sifted flour, small pinch of salt; melt one- 19 half pound of butter, pour into paste and mix thoroughly with a wooden spoon. Put in a buttered oblong mould and bake for three-fourths of an hour; turn it out and let cool. BISCUIT PASTE Beat ten eggs firm and smooth and add gradually one pound of sifted powdered sugar, grated peel of one lemon and beat the mixture very hard; then take one-half pound of potato flour or fine wheat flour and stir it in lightly and slowly. It must be baked immediately. Have a very thin tin ready to bake. No other cakes require so much care in baking; have the oven even and very hot top and bottom, sprinkle with grated loaf sugar before putting in the oven. BISCUIT OR LADY FINGERS Rub one-half pound of butter into three pounds of flour previously mixed with one-half pound of castor sugar and about thirty drops of essence of lemon. Mix all ingredients with milk, to a firm dough and put this in a cloth for a half hour to settle before using. At the end of the half hour beat with rolling pin until smooth, then roll out thin and place on an oiled baking sheet in a hot oven until light brown. FOURS GLAGES IN FONDANT BLANG (Vanilla) FOURS WITH WHITE FROSTING (Vanilla) OGIVE (Pointed Arch) Two layers of biscuit with chocolat butter cream between; garnish with a half almond on top. CROIX-ROUGE (Red Cross) On a macaroon foundation, raise in part egg shape, your butter cream, almond flavored; decorate with maraschino cherries quartered and glaze with transparent frosting. SARDOU Chocolat biscuit with anisette-butter cream, decorate with fine lines of apricot jam or marmalade and sprinkle with pistache powder. BERGAMOTTE (Bergamot Pear) On a square slice of biscuit mount in meringue the shape of a 20 pear, glaze with reddish transparent frosting; imitate the leaf with butter cream. FRAMBOISE (Raspberry flavored) Make two shells of biscuit, fill with raspberry cream, put same together and decorate with white frosting. BOSSULT (Hunchback) Cream puff paste, filled with acidulated maraschino cream; decorate with halves of pistache. EPINIERE Tartlets of sugar paste filled with pieces of chestnuts, glazed with kirsch (Cherrystone Cordial) frosting. ODALISQUE On a round biscuit foundation mount in a twisted manner, ehocolat cream of butter and glaze. FOURS GLACES, GLACES AU FONDANT ET GLAGAGE A L'EAU FROSTED FOURS, GLAZED OR FROSTED WITH WATER FROSTING ROSITA Moulds of sugar paste filled with strawberry cream glazed with rose-frosting and sprinkled with fine pistache. LA PRINTANIERE Mould of sugar paste filled with Cognac (brandy), cream of butter, a brandied cherry on top and kirsh frosting. CECILIA Take several layers of Carlsbader oblatten or Nabiscos fill in between the layers, praline cream glaze with ehocolat frosting and sprinkle chopped roasted almonds over top. Decorate with ehocolat foundation called "Pischinger Waffeln." L'ABEILLE (The Bee) Pyramid shape of meringue, filled with strawberry butter cream frosted with rose frosting. 21 World Famouj^ Chert MONT BLANC Macaroon foundation — chopped candied fruits soaked in Rock Rum, glaze with light colored frosting; have it in the shape of a rock. DAME DE CARREAU (Queen of Diamonds) Two layers of almond biscuit in between praline chocolate cream, decorate with quince jell3^ CANTALOU (Cantaloupe) On a chocolat biscuit foundation mount a ball of strawberry butter cream, glaze in yellow; cut with hot knife, decorate with choco- lat foundation. CONDOLE (Gondola) Mould of sugar paste; fill with chopped candied fruits which have been soaked in Curacao; rose frosting. BOURGUIGNONNE (Burgundian) Shell of cream puff paste filled with raspberry butter cream; white frosting; rose leaf decoration. DELICES (Delights) Shell of biscuit filled with raspberry jelly; decorated with apricot preserves colored reddish, caramelized. L'ABRICOTINE Shells of biscuit filled with apricot marmalade with rum; decorate with caramelized marmalade. BORDELAISE Shells of biscuit filled with jellied orange punch, decorate with caramelized apricot marmalade colored red. THEODORA Foundation of raspberry biscuit, stuffed with raspberry butter cream; kirsch white frosting; chopped jftstache. 22 Their l/pecial Desserts COEUR D'ANGE (Angeles Heart) Two layers of sponge cake; praline cream of butter; decorated with vermicelli and green almonds. DAME DE TREFLES (Queen of Clubs) Foundation of chocolat biscuits, clover leaf shape; fill the two layers with strawberry cream of butter; white frosting; chopped pistaches, FOURS GLACES AU CHOCOLAT (Frosted fours with chocolat) Meunier No. one (Miller). On a round Genoise foundation mount in the shape of a Miller's cap of chocolat cream of butter and decorate top with one half almond. L'ESPERANCE (The Hope) Two layers of chocolat biscuit filled with praline cream of butter, frosted and sprinkled with chopped pistaches. LA BERLINOISE Two layers of Berlin paste; fill with vanilla cream; decorate with Angelica and maraschino cherry. LE DELTA Two layers of light biscuit; fill with pistache cream of butter, a little kirsch. Decorate with one-half roasted almond. L'JOYLE Two layers of almond biscuit, cut round, fill with maraschino cream of butter. Decorate with half pistache. PETIT MARQUISE Two layers of biscuit filled with cream of butter pralines, with rum; decorate with rose colored almond paste. PATTI Two macaroon shells filled with almond cream of butter; decorate with one-fourth roasted candied almond. 23 L'ODALISQUE Two half moonshaped layers of chocolat biscuit; raspberry cream of butter; decorate with chopped pistache. CHATELAINE Two round shaped layers of hazelnut biscuit, filled with kirsch flavored hazelnut cream of butter. Decorate with white filberts. MOKA Two round shaped layers of biscuit filled with coffee cream of butter; white frosting. LA TURQUOISE Two pomponette shells (turban like) filled with chocolat cream of butter and small piece of Nougatin; chocolat frosting. LA TARANTELLA Two rough shells filled with filbert cream of butter; no decoration. LA COCOTTE Two oval shaped macaroon shells filled with pulverized macaroon cream of butter. Decorate with streaks of chocolat. JOSEPHINE On a square cut chocolat biscuit, mount a chestnut with maras- chino flavored purre of chestnuts. BOULE DE NEIGE (Snowball) Two half round shells filled with chocolat cream of butter, roll in chocolat vermicelli. GOMMEUSE Small moulds of sugar paste, filled with pieces of chestnut; maraschino frosting. ALVIRA Moulds of sugar paste fiUed with praline cream of butter, decorated with one-half white almond. 24 Their J'pecial Desseru MATHILDE On a macaroon as a foundation, mount coffee cream of butter in pyramid shape; decorate with one-half cherry and angelica. COMPOSITION OF "PETIT FOURS" (Small Cakes) (Glazed or Frosted) GEN0I8E OR GENOA CAKE Mix in a basin, one-half pound sugar, grated peel of one lemon, four eggs, one-half pound sifted flour, small pinch of salt; melt one- half pound of butter, pour into paste and mix thoroughly with a wooden spoon. Put in a buttered oblong mould and bake for three-fourths of an hour; turn it out and let cool. BISCUIT PASTE Beat ten eggs firm and smooth and add gradually one pound of sifted powdered sugar; grate peel of one lemon and beat the mixture very hard; then take one-half pound of potato flour or fine wheat flour and stir it in lightly and slowly. It must be baked immediately. Have a very thin tin ready to bake. No other cakes require so much care in baking, have the oven even and very hot top and bot- tom, sprinkle with grated loaf sugar before putting in the oven. BISCUIT OR LADY FINGERS Rub one-half pound of butter into three pounds of flour previously mixed^with one-half pound of castor sugar and about thirty drops of essence of lemon. Mix all ingredients with milk, to a firm dough and put this in a cloth for a half hour to settle before using. At the end of the half hour beat with rolling pin until smooth, then roll out thin and place on an oiled baking sheet in a hot oven until light brown. GENOISE One pound sugar, one-haK pound flour, one-half pound corn- starch, one-half pound melted butter, eight yolks of eggs, twenty whites of eggs. 25 World Famouj^ Chert BISCUIT FRAMBOLSE (Raspberry Cakes) On(» pound sugar, one ])oun(l flour, three-fourths pound butter, twenty yolks of eggs, ten beaten whites of eggs, one-half pound of raspberry jam with the seeds, vanilla. The "Genoise Paste" is filled with butter-cream, marmalade, pastry-cream, chopped fruits, different Cordials; cut in different shapes; frosted according to the flavor of the cream fillings, for instance: white, pink, red, green, yellow, orange, violet or purple, coffee, chocolat. In order to obtain a brilliant gloss, have the frosting slightly warm, almost cold. GENOISE (For ''Petit Fours" made on stove) Ten ounces sugar, ten ounces flour, one-half pound of butter, twenty-four yolks, eight whole eggs, vanilla, citron and one-tenth water. GENOISE WITH CHOCOLAT Snow of sixteen whites of eggs, sixteen yolks, eleven ounces sugar, one-half pound almonds (chopped), one-half pound butter, six ounces cocoa, one-half pound flour, vanilla. BISCUIT AU NOIX- WALNUT CAKES Twelve yolks, nine whole eggs, one-half pound sugar, one-haif pound walnuts, six ounces of lady fingers, six ounces flour, little cinnamon and citron. BISCUITS AUX NOISETTES (Hazel-nut Cakes) Twenty-four yolks, snow of twenty-four whites, one and one-half pounds sugar, one and one-half pounds flour, three-fourths pound filberts, vanilla, BISCUIT BERLINOIS (Berlin Cakes) Six ounces of filberts, three ounces flour, ten ounces sugar, snow of twelve whites of eggs; form shell like. COMPOSITIONS FOR BUTTER CREAMS CREME A LA VAPEUR (Steam Creams) One quart syrup of thirty degrees; let boil up with eight yolks and beat until it becomes a compact mass. In order to obtain butter 26 Their J'pecial Dessertj" creams fine and light the quantity of butter is mixed with steam creams instead of powdered sugar or burnt sugar (caramel). CREME AU BEURRE AU SUCRE CUIT (Butter creams with burnt sugar) One and one-half pounds of sugar cooked with one stick of vanilla to caramel; add one pound of butter, work well; six egg yolks, or if you wish to, use steam cream in place of eggs which is more economical. CREME AU BEURRE AVEC SUCRE EN POUDRE (Butter Cream with Powdered Sugar) The same quantity of butter and powdered sugar; add a little pastry cream or steam cream. LES CREMES POUR PETIT FOURS GLACES Creams for glazed or frosted "Petit Fours" Creme Parisienne (Parisian Cream) Two pounds of chocolat, one pint double cream; work over fire until boiling. Pat and finish like butter cream in order to get same compact. It is not necessary to add butter, but only to obtain a finer taste and a light cream; add only half amount of butter. CREMES AU BEURRE, NOIX, NOISETTES, AMANDES (Butter creams with nuts, filberts or almonds; a rich composition) Two pounds of sugar, one pint cream; cook until caramel; add about six ounces of nuts crushed fine; mix with a little water and one pound of butter. If these creams are desired less rich, take simply a butter-cream and add chopped nuts. CREME ROCOCO Take a little more than one-half pint of cream, two ounces of cocoa, two ounces sugar; cook; add four ounces butter, some vanilla. 27 World FamoUl/^ Chert COMPOSITION POUR PETIT FOURS GLACE NO. 1 COQUILLES de BISCUIT (Biscuits, shell moulds) Sixteen ounces of almond paste; three and a half ounces of sugar, three and one-half ounces of flour, snow of nine whites of eggs; form in pleasing shapes, oval, long, round, etc. Mount on paper and bake on boards or flat pans. SHELL MOULDS HARD Twenty ounces of almond paste, five and one-half ounces of sugar, five and one-half of biscuit, four ounces flour, snow of seventeen whites; bake as above on paper, on boards or pan. PATIENCE (Hard) Snow of six whites, six ounces of sugar, four ounces of flour; mount on waxed board; let dry well and bake in moderate oven. BISCUITS AUX AMANDS BLANCHES (White Almond Biscuits) Sixteen ounces of almond paste, three ounces of sugar, four ounces flour, snow of fifteen whites, mount in long strips of one- fourth inch thickness the whole length of pan. When baked cut in desirable forms. COMPOSITION OF "PETIT FOURS" NO. 2 BISCUIT AUX AMANDES DES CHOCOLAT (Almond cakes with chocolate) Six ounces of almond paste, two ounces of sugar, two ounces of flour, two ounces of cocoa powder, snow of whites of six eggs; bake like precedent. INDIENS (Indians) Three ounces of sugar, four yolks of eggs, snow of eight whites, five ounces flour; drop of water and mount in half round shapes, balls, etc. GIRMONDEZ Three ounces sugar worked with three yolks, four ounces of cornstarch, snow of six eggs; mount any desirable form; sprinkle fine chopped almonds over top and bake in hot oven. 28 Their JVecial Desserts MERINGUES IN CHOCOLAT Twelve ounces of sugar, three-fourths of cocoa, snow of seven whites; mount on waxed i)aper before putting on pans. COMPOSITION OF "PETIT FOURS" NO. 3 BISCUIT ORDINAIRE (Ordinary Petit Fours) Six and one-half ounces of sugar, six and one-half ounces of flour, snow of fifteen whites, fifteen yolks. FEUILLES POUR DOBOSH (Leaves for Dobosh) Three and one-half ounces sugar, four yolks, one-fifth pint of cream, snow of four whites, three ounces of flour, lemon; mount in thin layers and bake on waxed paper. BISCUIT AUX AMANDES SANS FARINE (Almond cakes without flour) Three and one-half ounces sugar, three and one-half ounces of almond powder, ten yolks, five whites, two whole eggs, lemon. BISCUIT AU CHOCOLAT (Chocolat petit fours) One pound sugar, eight and one-half ounces of almond powder, twenty yolks, snow of fourteen whites, three ounces butter, one- half pound cocoa. SOUFFLE AUX NOISETTE (Filbert Souffles) Nine ounces of sugar, four ounces of roasted filberts, two ounces of almonds, snow of ten whites, vanilla; mount in paper cases. COMPOSITION OF "PETIT FOURS" NO. 4 BISCUIT AUX MARRONS (Petit fours with chestnuts) Nineteen ounces of puree of chestnuts, four and one-half ounces butter, four and one-half ounces of biscuit, four ounces almond powder, snow of fifteen whites, one-half pint cream, lemon, vanilla. 29 World Famouj^ Chefj^ BISCUIT AUX NOIX (Petit fours with walnuts) Twelve ounces of sugar, five and one-half ounces of biscuit, seven ounces of walnuts, four and one-half ounces pounded almonds, eighteen whole eggs; pound the nuts and almonds very fine and work the whole until frothy. COGNILLES FOURS GLACES (Gourmand) Shells for frosted petit fours; epicurean. Fifteen ounces of sugar, seveteen ounces of cornstarch, snow of thirty whites, twelve yolks. FRAGILITES (Fragility) One-half pound of almond powder, one pound of sugar, ten whites of eggs; bake in medium oven. CREME GOURMANDE (Epicurean Creams) Twenty ounces sucre, four and one-half ounces cornstarch, twenty-one yolks, three pints milk, one stick vanilla; cook like pastry cream; mount ten whites with four and one-half ounces of sugar, one-half pint of thirty degrees syrup; beat over fire like hot meringues, mix with the cream and finally add twenty-three ounces of butter; be careful not to mix too much after butter has been added. MERINGUES (Hot meringues) For every ten whites (snow of), one pound sugar mounted on fire, beat cold. For usage of white kisses or chocolat add three-fourths pound of chopped walnuts and four ounces chocolat, two and one-half ounces cocoa. GLAZED FOURS WITH GREEN FROSTING-PISTACHE GENOISE OR GENOA CAKE Mix in a basin, one-half pound sugar, grated peel of one lemon, four eggs, one-half pound sifted flour, small pinch of salt; melt one- half pound of butter, pour into paste and mix thoroughly with a wooden spoon. Put in a buttered oblong mould and bake for three- fourths of an hour; turn it out and let cool. 30 Their l/pecial Desserts BISCUIT PASTE lieal ten eggs firm and smooth ami add gradually one pound of sifted powdered sugar; grate peel of one lemon and beat the mixture vt^ ^-y^ 40 Their l/pecial Desserts GERARD EMBREGTS CHEF DE CUISINE CHATEAU FRONTENAC Quebec, Canada Prior to coming to America, Mr. Embregts was at the Maison- LeCIerc, in Belgium; and the Hotel St. An- toine; the Tavern Ren- jeaux, in Belgium, the Grand Hotel de L'Em- pereur at Ostend, Holland, the Berkeley Hotel, Hyde Park Court Club, also at the Em- bassy de Russe, London. BAVAROIS AUX FRAISES (Bavarian Cream with Strawberries) Break four yolks of eggs in casserole, two whole eggs well beaten; add boiled milk, sugar, vanilla flavored. Put on stove until thickens slightly; add few leaves of gelatine. Add crushed strawberries and put on ice in moulds before serving. PEACHES A LA TORINESE Preserved peaches, stuffed with Hazelnut Ice Cream. Serve on sponge cake with wine jelly. ^^no^ 6^^*^^.2*^^ JOHN CHIAPPANO CHEF DE CUISINE AUDITORIUM HOTEL Chicago, III. Mr. Chiappano has been with some of the finest Hotels in this country and Europe, 41 World FamoUl/^ Chert ERNEST OTZENBERGEE, CHEF DE CUISINE HOTEL DENNIS Atlantic City, N.J. Mr. Otzenberger was formerly Chef for G. W. Vanderbilt in Paris, London and New York. MOUSSE A LA VANDERBILT Strawberries, raspberries, apricots, peaches, pineapple, etc., to ba used. A quart of cream must be whipped till very light. Drain it on a sieve and then transfer it to a bowl. Add a pound of pineapple puree and one pound of sugar, mixing both together with a little vanilla and a gill of kirsch. Whip the preparation in a thin basin on ice for ten minutes to have the cream and pulp assimilate well together. Coat the inside of a high dome mould with virgin strawberry cream; fill the center quite full with the preparation and close the mould. Pack in ice for one hour for each quart. Serve in mould on a napkin, with small iced cakes. PUDDING A LA ROMANOFF Mix in a vessel one pint of apricot pulp, five ounces sugar, one gill almond milk, and a half gill of kirschwasser. Bring it to twenty-two degrees, then strain through a sieve and freeze. Mix in as much whipped cream. Have a three pint pudding mould packed in ice. Coat the inside with strawberry ice cream, and fill it in layers, com- posed of the above prepared cream. Between each layer, arrange a macedoine of fresh fruits, macerated in kirsch and some biscuits soaked in maraschino. Let the last layer be ice cream. Pack and freeze for one hour and a half; unmould and serve with a separate sauce made of strawberry ice cream, mixing a little kirsch and whipped cream. 42 Their J'pecial Dejit ert/ HENRI BERGER CHEF DE CUISINE FRANKFURTER- HOF Frankfurt, A. M. Germany- Mr. Berger has boon with the ioUowing ho- tels: Hotel Chatham, Paris; the Hermitage at Monte Carlo, France; the Grand Hotel des Thermes, Salsomag- giore, Italy; the fa- mous Hotel Ritz, Paris, prior to coming to the Frankfurter-hof. SOUFFLE AUX AVELINES (Souffle of Filberts) Melt two and a half ounces butter, add one ounce flour, let cook an instant. Add half a pint vanilla flavored milk, thicken with four yolks of eggs. Take off fire and add three ounces pow- dered roasted hazelnuts; finish with five well beaten whites of eggs; mix the whole and put in souffle mould; sprinkle a few shredded hazelnuts on top and let bake in medium oven for fifteen to eighteen minutes and serve immediately. PECHES CARUSO (Peaches Caruso) Take four large peaches, cook in syrup and when cooked, let get cold. Take out pits and fill with pistache ice cream. Close peaches up again; cover with cream chantilly in giving them a cone shape. Sprinkle finely chopped pistache over top. Put in the ice box for one hour and serve on canapies of sponge cake. a: -^^V-l/t-^ (f3- ^^eyi^-^ 43 \. . HENRI BOUTROUE CHEF DE CUISINE HOTEL SHELBOURNE Dublin, Ireland Mr. Boutroue was formerly with the Clif- ton Down Hotel at Bristol, England, the Queen's Hotel at Leeds, England, the Savoy Hotel in London; the Laugham, London, also the Hotel Metropole, London. CHARLOTTE SOUFFLE Take a charlotte mould, garnish the interior with lady fingers cut to fit mould. Butter both mould and lady fingers. Put in center a paste of a soufl[le praline; poach for about forty minutes. Serve with sauce sabayon or kirsch. SOUFFLE PRALINE One-half ounce butter, one-half ounce sugar, one-half ounce flour. Work the whole together and add one-half pint boiling milk. Let it stand a bit on the stove. Add three yolks of eggs and soon after three whites of eggs mounted. BOMBE TOGO Vanilla ice cream, powdered macaroons and candied cherries cut in dice. Serve bombe with garniture or preserved cherries and syrup of same (reduce the latter to half); a little Bar-le-Duc and arrowroot. Put cherries in syrup and let freeze. Cu'V\ ^^ 44 Their J'pecial Dej-j^ertj" LUCIEN FUSIER CHEF DB CUISINE GRAND HOTEL METROPOLE Interlaken, Switzerland Mr. Fusier was for- merly at the Shep- heard's Hotel at Cairo, the Grand Hotel du Louvre at Menton, France, Hotel Schwei- zerhof at Interlaken, Switzerland; Tunisia Palace, Tunis; the Yongfraublick Hotel at Interlaken, Switzerland, and at the Cap Hotel, Bordighera, Portugal. SOUFFLE ROTHCHILD Three and one-half ounces fine sugar, one ounce flour, three yolks of eggs, one-half pint milk, one-half stick vanilla, a little salt; mix flour, sugar, vanilla and salt with milk and set to boil, then take off stove and add yolks of eggs and strain. When cooled off, mix twenty cherries soaked in kirsch and five well beaten whites of eggs. Butter mould for souffle and sprinkle powdered sugar over it and fill mould with mixture and let bake in medium oven. MOUSSE DAME BLANCHE Proportions; three yolks of eggs, one-halt pint syrup twenty-eight degrees, vanilla, one pint of whipped cream. Mix yolks and syrup and strain. Set to cook in a vessel immersed in boiling water; flavor with the vanilla and beat with fork from time to time. When it commences to thicken, and is sufficiently con- sistent, put into a cold vessel and beat until completely cooled down. It ought to get double its size. Add then the whipped cream, put into a mould and let stand on salted ice one and one-half hours. *C^ i/t-^xZ-i^e^*-- « 45 World Famou/ Chert CHARLES PIER GIORGI CHEF DE CUISINE PUDDING-MOUNT BLANC One pint milk, five eggs, one-half enp flour, one cup powdered sugar. Cook milk with the flour and remove from fire. Add the sugar and the yolks of the eggs and one dash vanilla extract. Beat the whites of the eggs to a froth; butter four pudding moulds; line the bottom and sides with layer cake; pour the whites of eggs into the moulds; add a little French fruit, raisins, currants and one apple finely chopped. Add the mixture, cover with buttered paper and bake for half an hour. ■ HOTEL ALCAZAR St. Augustine, Fla. Prior to- coining to the Hotel Alcazar, Mr. Giorgi was at the Hotel Walton and the Gilsey House,, New York City; the Bay Shore House at City Island, N.Y. ; the Hollywood Hote 1 at West End, N.J., and at the Hotel Kittatinny at Delaware Water Gap Pa. BOMBE-TRIUNQUIR Prepare four ounces of marrons glace and four ounces of Moustarde De Cremona. Chop very fine. Work into a stiff paste with a little kummei. Line four bombe moulds with water ice, place one layer of strawberry ice cream, place in center of the ice cream one spoonful of the paste. Cover tightly with ice cream and close the mould very tightly. Pack in ice and salt for two hours. When ready to serve, dip into hot water, remove the mould and serve on a lace doily. UAA/yViiAjU^^^). T 46 Their J'pecial Dessertj" OTTO GEUTSCH CHEF DE CUISINE HOTEL WINDSOR Montreal, Que. Canada Mr. Geutsch has been at some of the finest hotels in France, the Hyde Park, London; Cafe Royal, London and also Dclnionico's London. The famous chef Monsieur Coffier. of the Ritz-Carlton sent him to the Cafe Martin of New York City; later he was at Cafe de la Opera, New York City. While in New York he was awarded five first prizes at the Annual Culinary Exposition and in 1912 received a Medal of Honor by the French Government. SOUFFLE PALMYRE Make a vanilla souffle with lady fingers dipped in curacao and bake in oven for ten minutes. Souffle is made of one-half pint of milk, one-fourth pound of sugar, two ounces fresh butter, three yolks and four whites of eggs, one ounce Farina; cook milk and sugar, add the Farina mixed with spoonful of cold milk for two minutes and complete mixture off the stove with butter and egg very firmly beaten. PEACHES POLE DIJ NORD (Peaches North Pole) Poach four nice peaches in vanilla syrup and peel them. Let cool off in the syrup over ice. Dish up on timbal on layer of vanilla ice cream and pour the following sauce over: One-fourth pint of whipped cream mixed with a glass of curacao and a little double cream and serve with a little petit fours. (^ (3' yc-i^-le^i^ COUPE ST. CHARLES Take four coupe glasses, fill halfways with vanilla ice cream, make a hole in center, place few wild strawberries and good port wine. Cover up and fill coupe glasses with pistache ice cream, garnish with whipped cream, sucred and vanilla flavored and place a nice strawberry on top. HENRI D. FOUILLOUX CHEF-STEW AED ST. CHARLES HOTEL New Orleans, La. Mr. Fouilloux served his apprenticeship at the Maison Arwaud of i^iris, France. Was later at the Hotel du Rhin, Paris, with Baron de Neaflize at Paris, with Mr. Vayne Mc- Veah — American Am- bassador in Rome, with Count Moroni Pecci at Rome, Leo XIII at the Vat,ic'an in Ro-me, Madame Melba in lyondon, for Viscouiit Bulke4ey at Beaumaris in North Wales and ^t the Grajid Hotel in Rx)nie. Coming to this country, he was at the HoUendenJIotel, Cleve- lapd. 57 World Famouj^ Chert SORBET AUX PECHES Take one gallon water, three quarts fresh crushed peaches, five pounds sugar, the juice of eight lemons, add one ounce of fine cut peach nuts; this will give the sherbet a delicious flavor; this can be served in one-half orange peel and decorated with peaches. E. C. PERAULT CHEF DE CUISINE PLANTERS HOTEL St. Louis, Mo. Mr. Perault was born in Lyon, France. On coming to this country was at the Mercantile and Universitj^ Clubs, St. Louis, Grand Hotel Mackinac, Mackinac, Mich.; the Eastman Hotel. Hot Springs; and the Antlers, Colorado Springs. JEAN MILLON Chef de Cuisine RITZ-CARLTON HOTEL New York City COUPE NERON (Served in coupe glass) First. Make a light red wine jelly with a few drops of pine-apple juice and mix in a macedoine of assorted fruits and let stand in ice box. Second. Make a vanilla custard, cook in a one and a half inch deep tin; when cooked cut in round pieces the size of the glass and put on top of jelly. Three. Prepare a vanilla meringue, put on top of the custard part and on top of meringue a tiny peach tartlet. Fourth. Glaze your meringue and pour a little warm rum into tartlet and light up before serving and serve while burning. ■^ f 58 Their J'pecial Dejit ert/ JOHN BICOCHI CHEF DE CUISINE HOTEL PIEDMONT Atlanta , Ga. Mr. Bicochi learned the business under his father who was Chef for Count Bianchette of Italy. Was at Hotel Continental, Rome; the Bristol, Paris; and the Knickerbocker and Marie Antoinette, New York City, NESSELRODE PUDDING Take one pound of chestnuts, blanch and remove the brown skin; put on the fire in a thin syrup to cover the nuts and stew slowly until soft; put in a mortar and pound to a smooth paste adding one pint of cream and a wine glass of maraschino, add some vanilla flavor, cool and freeze. Take six ounces of Sultanas, three ounces of cherries and two ounces of sliced and browned almonds, simmer in a little wine sauce till soft; let cool add the fruit to the frozen cream and incorporate one-half pint of whipped cream. Fill into pudding form and pack in ice for three hours and serve with whipped cream. BAVAROISE EN BELLEVUE Line the mould with clear wine jelly; decorate the bottom with a star or any other fancy design of Angelica and cherries. Fasten the fruit to the sides by dipping in some jelly. When the lining is set fill with the following Bavarian cream: One-half pint of plain cream, one-half pint of double cream, the yolk of five eggs, four ounces sugar, one ounce of leaf gelatine and vanilla flavor. Soak the gelatine in a little cold water; beat the double cream firm and let drain on a sieve. Put the yolks, sugar and plain cream on the fire, stir until it thickens but do not let boil. Take off, stir in the gelatine; strain and add the flavor. Stir on ice until it begins to set then mix with the whipped cream. Fill into the cold form and set on ice until wanted. cf ^/L ^/L 59 World Famouj' Chefj' VICTOR HIRTZLER CHEF DE CUISINE HOTEL ST. FRANCIS San Francisco, Cal. Mr. Hirtzler was born in Strasbourg, Alsace, Germany, and learned his profession under Eniile Feypell in Strasbourg who is considered one of the finest Chefs in France. Mr. Hirtzler has been in the best hotels in France and Germany. Coming to the United States he started in at the Old Brunswick in New York City, and then at the Waldorf Astoria.New York City, then at Sherry 's famous Cafe. New York City. He came to San Fran- cisco to open the Hotel St. Francis in 1904. BISCUIT GLACE ST. FRANCIS Four yolks of eggs, two ounces sugar, One-fourth vanilla beans or essence. One pint whipped cream. Mix the sugar with the yolks and vanilla and cook for a few minutes, moving all the time with a whip. Take off the stove and beat until cold, then add the whipped cream. Fill up some fancy paper boxes and freeze. When frozen, decorate the top with strawberry and pistache ice cream and serve. 60 Their l/pecial Desserts ...^ COMPOTE OF PEACHES A LA VAN DYKE Boil two quarts of milk, wash two cups of the best rice and add to the milk. Add one cup of sugar and the skin of one orange. Cover and cook slowly for thirty minutes. When rice is cooked remove the orange skin and add one teaspoonful of vanilla flavoring. Take one can of the best California peaches, and drain part of the syrup into a small sauce- pan. Put the peaches aside and keep hot. Add to the syrup one small glass of sherry and two tablespoonfuls of sugar. Thicken with peach marmalade or a little corn starch diluted with sherry. Reduce this syrup until it is very thick. Then add two tablespoonfuls of Char- treuse verte. Keep warm. Chop quite fine a very small quantity of candied fruit, viz.: angelica, citron, cherry, almond, etc. While chopping add a little granulated sugar to keep fruit from sticking together. Keep in a saucer ready to use. Prepare a thick cream for decoration. Put the following ingredients in a small sauce pan: Two cups of milk, one dessertspoonful of corn- starch, one dessertspoonful of flour, one teaspoonful of butter, two tablespoonfuls of sugar, one egg yolk, one teaspoonful of vanilla, one drop of green coloring (color should be light green). Beat this mixture with a small egg whip. Then place on a slow fire, and beat constantly until it comes to a boil. Keep warm until ready to use. Put the rice in a hot round or oval dish. Place the halves of the peaches on the rice. In the center of each half peach put a little currant jelly, and place a blanched almond on the jelly to imitate the JOSEPH P. CAMPAZZI CHEF DE CUISINE ROYAL POINCIANA Palm Beach, Fla. Mr. Campazzi was at the Brazilian Court, three years; at the Ponce de Leon, St. Au- gustine, Fla.; The Breakers, Palm Beach, Fla. ; United States Re- ceiving Ship Colorado; Chef to Governor S. J. Tilden, and other im- portant posts as chef. 61 pit. Press the cream through a pastry bag with a star-shaped douille and decorate the rice according to taste. Scatter the candied fruit over the rice and the cream decoration. Pour a little sauce around dish and serve the rest separate. Serve hot. la:!e/rft. £7? (^^njjj^ PONCIRE PRINTANIERE Two poncire split in two. Take out the interior. Then prepare the following fruits: Apple, pineapple, pear, grape and the inside part of the poncire. Cut all in dices. Mix with one spoon of maraschino, one teaspoon kirsch, a little powdered sugar, stuff the empty poncire with the fruit compote. Decorate to your taste with strawberry, cherries or any kind of fruit of red color. Serve in cup glass on ice. EMILE BAILLY, CHEF DE CTJISINE HOTEL ST. REGIS New York City, N.Y. Mr. Bailly prior to coming to this country served in the very best hotels in Europe. He left the Grand Hotel of Monte Carlo, France ten years ago, to come to New York and open the St. Regis. CREAM GLACE BONNE MAMA Whip very firm three-quarters of a pint of double cream, then four ounces of powdered sugar with vanilla. Four macaroons in crumbs, soak in kirsch and maraschino, also four chest- nuts glaced and have all these ingredients well mixed. Take a one pint ice cream bomb mould and fill with the above mentioned mixture and let freeze for an hour and a half. Dip the mould in warm water and turn the ice cream out of the mould on a dish with a napkin and decorate with mara- schino cherries and the rest of the whipped cream and serve. £u^^^ /^au^ ' 62 INTERNATIONAL COOKING LIBRARY By the World Famous Chefs Complete in Ten Volumes Vol. No. 1 — Salads and Salad DreSvSings 2 — Dainty Sweets (Ices, Creams, Jellies and Pre- serves) 3 — Ultra Select Dishes for Afternoon Teas 4 — Chafing Dish Specialties 5— International Dessert and Pastry Special- ties 6 — Bread and Pastry Recipes 7 — Soups and Consommes 8 — Fish, Oysters and Sea Foods 9 — Roasts and Entrees 10 — Relishes, Garnishings and Finishings EACH BOOK COMPLETE This is undoubtedly the finest, most complete and most select set of books ever published in the culinary line. The special dishes of the World Famous Chefs, United States, Canada and Europe. Forty-seven contributors. Price 50 cents per volume— NET Sold by dealers everywhere or mail orders to INTERNATIONAL PUBLISHING CO. Los Angeles, Cal. 63 .NOV 17 1913 LIBRARY OF CONGRESS 014 337 010 #