X 757 H6 opy 1 V-vv- :- HI Soups and Consommes of the WORLD FAMOUS CHEFS United States Canada Europe The Soup and Consomme Book From the INTERNATIONAL COOKING LIBRARY Compiled and Edited by A. C. HOFF Translations by Louis Sterzer, Los Angeles Los Angeles, Cal. International Publishing Co. 1914 301c TX757 COMPILED, EDITED AND COPYRIGHTED BY A. C. HOFF ALL RIGHTS RESERVED 1914 OCT 13 »9I4 ! CU380835 CONTRIBUTORS Emile Bailly, Chef Hotel St. Regis New York City Jean S. Berdou, Chef Hotel Astor New York City Jean Millon, Chef Ritz-Carlton New York City Henri Berger, Chef Frankfurter-Hof Frankfurt, Germany Jules Kohler, Chef Hotel Adlon Berlin, Germany G. Milhau, Chef Tait-Zinkand Cafe San Francisco Adrian Delvaux, Chef Hotel Baltimore Kansas City Otto Geutsch, Chef Hotel Windsor Montreal Joseph C. Campazzi, Chef. . . ..Royal Poinciana Palm Beach E. C. Perault, Chef Planters Hotel St. Louis John Chiappano, Chef Auditorium Hotel Chicago Geo. R. Meyer, Chef Rector's Cafe Chicago Gerard Embregts, Chef Chateau Frontenac Quebec Louis Pfaff, Chef New Willard Hotel Washington Henry Johannsen, Chef Hotel Royal Palm Miami Victor Hirtzler, Chef Hotel St. Francis San Francisco Emile Burgermeister, Chef. . .Hotel Fairmont San Francisco Martin Ginder, Chef Hotel Green Pasadena Joseph Stoltz, Chef Hotel Ponce de Leon St. Augustine Henri Boutroue, Chef Hotel Shelbourne Dublin, Ireland Thos. Cooney, Chef Van Nuys Hotel Los Angeles Jules Dauviller, Chef Palace Hotel San Francisco Arthur Taylor, Chef Hotel Raymond Pasadena Ernest Otzenberger, Chef. . . Hotel Dennis Atlantic City Cesar Obrecht, Chef Grand Hotel de L'Europe Lucerne, Switzerland Jules Boucher, Chef Arlington Hotel Hot Springs Chas. Grolimund, Chef Washington Hotel Seattle Jean Juillard, Chef Hotel Adolphus Dallas Chas. Pier Giorgi, Chef Hotel Alcazar St. Augustine Peter Bona, Chef Hotel Chamberlain Fortress Monroe Louis Lescarboura, Chef Ft. Pitt Hotel Pittsburgh John Pfaff, Chef Hotel Cape May Cape May Walter Jurenz, Chef Hotel Galvez Galveston S. B. Pettengill, Chef Hotel Ormond Ormond Beach Geo. E. Schaaf, Chef Hotel Albany Denver Ben E. Dupaquier, Chef Hotel Arlington Santa Barbara William Leon Benzeni, Chef.. Hotel Virginia Long Beach Chas. A. Frey, Chef Hotel Alexandria Los Angeles Lucien Fusier, Chef Grand Hotel Metropole. . .Interlaken, Switzer- land G. Cloux, Chef 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. Fouilloux, Steward St. Charles Hotel New Orleans Wouw Renowned Hotel,/ 1 preface In presenting to the public this book on SOUPS AND CON- SOMMES we feel that we are presenting the most complete author- itative and up-to-date book ever prepared on the subject. The con- tributors 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 difficulty 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 twelve volumes every conceivable part, section or angle of the cooking question, makes it possible for any one who will follow these recipes to be an expert cook. The great masters who have prepared these recipes have spent their Their Ch ek/-Our Contributor/I 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 BOOK PUBLISHING COMPANY S^^^O^toiiiTOR/| World Renowned Hotel/ THEIRCHERZ-OURfONTPI BUTOR/ QJjjgLp Renowned Hotel? index LECTURE ON SOUPS AND CONSOMMES THOS. COONEY, Chef de Cuisine, HOTEL VAN NUYS, Los Angeles, Calif 13 HOW TO MAKE GENERAL STOCK PUREE OF TOMATOES CONSOMME TOMATO GUMBO CREOLE CHICKEN STOCK PUREE OF SPLIT PEAS CHICKEN BROTH MADRILENE VEAL BROTH OR STOCK CHICKEN BROTH BELLEVUE MOCK TURTLE CHICKEN BROTH CREOLE ENGLISH BEEF BROTH FAMILY STYLE CONEY ISLAND CLAM CHOWDER ROUX BOSTON CLAM CHOWDER MULLIGATAWNEY GREEN TURTLE AMOUTILLADO LAMB BROTH PUREE MONGOLE SCOTCH LAMB BROTH CREAM OF CELERY HOCHE POT OR HOTCH POTCH VEGETABLE SOUP ASPARAGUS BOUILLON POTATO AND LEEK SOUP NO. 1 TOMATO BOUILLON POTATO AND LEEK SOUP NO. 2 ONION SOUP AU GRATIN ADRIAN DELVAUX, Chef rte Cuisine, HOTEL BALTIMORE, Kansas Citv, Mo.. . 24 ( EICKEN BROTH, WINDSOR POTAGE A LA BONNE FEMME CLAM BROTH IN CUP W T ITH WHIPPED CREAM CREAM VELOURS OF TOMATO AUX PERLES TAPIOCA ESSENCE OF BEEF LOUIS THEIN, Chef de Cuisine, HOTEL UTAH, Salt Lake City, Utah 25 CREAM OF TOMATO POTAGE PROVENCALE POTAGE AUX LENTILLES, MONTAGNARDE W ALTER JLRFNZ, Chef de Cuisine, HOTEL GALVEZ, Galveston, Tex 27 GERMAN LIVER DUMPLING SOUP LENTIL SOUP, FARMER STYLE BISQUE OF CRAWFISH— GULF STYLE • GEO. R. MEYER, Chef de Cuisine, RECTOR'S CAFE, Chicago, 111 2s TOMATO CONSOMME SOUVERAINE JOHN PFAFF, Chef de Cuisine, HOTEL CAPE MAY, Cape May, N. J 30 STRAINED GUMBO IN CUPS LEOPOLD SAUX, Steward, HOTEL GRUNEWALD, New Orleans, La 30 CRAWFISH BISQUE, CREOLE GEORGE E. SCHAAF, Chef de Cuisine, HOTEL ALBANY, Denver, Colo 32 TOMATO BOUILLON EN PASSE CREAM OF CHICKEN SOUP WITH ASPARAGUS HENRI D. FOUILLOUX, Steward, HOTEL ST. CHARLES, New Orleans, La. . . 33 CLEAR GREEN TURTLE SOUP HENRI BOUTROUE. Chef de Cuisine, HOTEL SHELBOURNE, Dublin, Ire 154 CONSOMME, CHANCELIER POTAGE LONDONDERRY ARTHUR TAYLOR, Chef de Cuisine, HOTEL RAY r MOND, Pasadena, Calif 34 GUMBO A LA SAM WARD LUCIEN RAYMOND, Chef de Cuisine, HOTEL CONGRESS AND ANNEX, Chicago, HI 35 CREME DE VOLAILLE .MARIE STUART CONSOMME CYRANO HENRI BERGER, Chef de Cuisine, FRANKFURTER-HOF, Frankfurt, Germany. 35 CONSOMME— RICH EN TASSE 10 BtheirCher/QurContribut or/ y Sketn — . ■■ ■■ - ■■-'=■ .■■ _. .■ . . , . _= , LOUIS LESCARBOURA, Chef de Cuisine, HOTEL FT. PITT, Pittsburg, Pa 36 POTAGE BONNE FEMME GARBURE POLIGNAC POT AU FEU HENRY IV. CHICKEN GUMBO GERMANINE ONION SOUP NORSE CREAM OF MUSHROOMS CONSOMME IN JELLY CREAM OF TAPIOCA JEAN JUILLARD, Chef de Cuisine, HOTEL ADOLPHUS, Dallas, Tex 39 POTAGE SIDI BRAHIM POCHOUSE BOURGIGNONE POTAGE VENDANGEUSE POTAGE SIMONETTE PUMPKIN GRAND MERE PIGEON SOUP— FARMER STYLE DEEP SEA CONSOMME VEGETABLE SOUP PROVANCALE POTAGE A LTSEILLE JEUNE MARIEE CREAM OF DUCK LIVER VARSSOVIENNE JOHN CHIAPPANO, Chef de Cuisine, AUDiTORIUM HOTEL, Chicago . . 41 BOUILLON BOSTONIENNE GERARD EMBREGTS, Chef de Cuisine, HOTEL CHATEAU FRONTENAC, Quebec, Canada ' 40 POTAGE A LA REINE POTAGE CHASSEUR (Hunter's Potagej ' PETER BONA, Chef de Cuisine, HOTEL CHAMBERLIN, Fortress Monroe Va 43 EGGS BOUILLON CLAM CHOWDER, VIRGINIA STYLE CONSOMME SUEDOISE POTAGE A LA PIEDMONTESE CONSOMME VERTE PRE CONSOMME A LA MONTE CARLO CHAS. GROLIMUND, Chef de Cuisine, HOTEL NEW WASHINGTON, Seattle, Wash 44 PHILADELPHIA PEPPER POT POTATO SOUP CHIFFONADE CONSOMME COLBERT FISH BROTH A LA WASHINGTON S. B. PETTENGILL, Chef de Cuisine, HOTEL ORMOND, Ormond Beach, Fla 46 COQUINA CLAM BROTH POTAGE UNCLE SAM HOT TOMATO BOUILLON IN CUPS JOSEPH STOLTZ, Chef de Cuisine, HOTEL PONCE DE LEON, St. Augustine, Fla 47 TOMATO CHOWDER, VIRGINIENNE CHAS. A. FREY, Chef de Cuisine, HOTEL ALEXANDRIA, Los Angeles, Calif 47 CHICKEN BROTH ALEXANDRIA, QUENELLES JEAN S. BERDOU, Chef de Cuisine, HOTEL ASTOR, New York City, N Y 4S BISQUE D'HOMARD AMERICANE SOUPE AU CRESSOX' EMILE BAILLY, Chef de Cuisine, HOTEL ST. REGIS, New York City, N. Y 49 CONSOMME PARFAIT BEN E. DUPAQUIER, Chef de Cuisine, HOTEL ARLINGTON, Santa Barbara, Cal 50 CONSOMME POTAGE PRINTAINIER MARTIN GINDER, Chef de Cuisine, HOTEL GREEN, Pasadena, Calif .->! TOMATO BROTH CREAM OF CHICKEN TAVERN JULES DAUVILLER, Chef de Cuisine, HOTEL PALACE, San Francisco, Cal 52 BONED OXTAIL AYRSHIRE JULES BOUCHER, Chef de Cuisine, HOTEL ARLINGTON, Hot Springs \ v k f>3 BOUILLON EN TASSE CLEAR GREEN TURTLE' EDW. R. J. FISCHEL, Steward, HOTEL PIEDMONT, Atlanta, Ga 54 CHICKEN GUMBO STRAINED IN CUP CHAS. PIER GIORGI, Chef de Cuisine, HOTEL ALCAZAR. St. Augustine, Fit 55 CHICKEN AND CELERY BOUILLON -OPORTO POTAGE— VICTORINE CESAR OBRECHT, Chef de Cuisine, GRAND HOTEL DE L'EUROPE, Lucerne, Switz r,i i CONSOMME PARFAIT 11 World Renowned Hotel/ in ERNEST OTZENBERGER, Chef de Cuisine, HOTEL DENNIS, Atlantic City, X. J. 57 CREAM OF ASPARAGUS PUREE OF CUCUMBERS CLARIFIED CHICKEN CONSOMMK WILLIAM LEON BENZENI, Chef de Cuisine, HOTEL VIRGINIA, Long Beach, Cal. 52 ESSENCE OF TOMATO EN TASSE LOUIS PFAFF, Chef de Cuisine, HOTEL NEW WILLARD, Washington, D. C. . . 58 STRAINED GUMBO CLEAR GREEN TURTLE JULES KOHLER, Chef de Cuisine, HOTEL ADLON, Berlin, Germany 59 CONSOMME JACOBINE MOUSSELINE SICILIENNE CONSOMME BEBAC LUCIEN FUSIER, Chef de Cuisine, GRAND HOTEL METROPOLE, Interlaken, Switz CO CONSOMME ANDALOUS VICTOR HIRTZLER, Chef de Cuisine, HOTEL ST. FRANCIS, San Francisco, Cal. 01 VELVET SOUP CHICKEN BROTH L'ORANGE CONSOMME ADELE CREAM OF CHICKEN HORTENSF CLAM BROTH PUREE OF SPLIT PEAS PRINCESS SOUP CREAM OF POTATO SOUP CREAM OF TOMATO SOUP, ST. FRANCIS 12 LECTURE ON SOUPS AND CONSOMMES by Thomas Cooney Chef de Cuisine, Hotel Van Nuys Los Angeles, California As soup is one of the most important items on a bill of fare or in the household, too much care cannot be taken in its preparation. To make good soup is easy, although few know how. Some cooks through lack of knowledge and some through carelessness compound a soup which is tasteless and flavorless and of no food value whatever, not differing very much from what some people rightfully call "suds." If soup is properly prepared and served, it starts the meal right and anything following it has a far better chance to please, wherein if soup is inferior, it has a very bad effect upon a guest, in fact making him peeved and no matter how you try to please him or her it will avail not if given a poor start; hence the necessity of making good soup. Soup on "Party Bills of Fare" should be regulated by the size of the bill. If a heavy bill of fare, a light soup or consomme; and on a light bill of fare, a heavy soup, cream, etc. In the following article I will try as nearly as I can to define what, in my mind, is good soup and if directions are followed will prove satisfactory. As to soup as a food, it has very little value although many claim much for it. From time to time, many writers have expressed different views on soup, but the principal nutrition lies entirely in the way it is prepared and not as we read about it, so it is up to the cook to make soup that is nutritious or otherwise; so take upon yourself the responsi- bility. If it is nutritious, it is to your credit, if not, you are to blame. GENERAL STOCK Four pounds fresh beef shanks cracked, leaving all the meat on the bones, two pounds veal shanks, chicken trimmings, two carrots, Two turnips, three tomatoes, one leek, two onions and some celery peelings. 13 Have soup kettle on the stove with two gallons boiling water; plunge the bones into this, keeping the water boiling vigorously for five minutes, then draw back and let simmer for one hour (by plunging the soup bones into boiling water the most nutritious part of the meat is saved, namely, the albumen which, if the meat or bones were put into cold water and then brought to a boil would come to the top in skum and be thrown away), then add the vegetables cup up, also one table- spoonful of salt. Let simmer for four hours, take off the fire and strain through a soup towel made of fine cheese cloth. Set away in a stone crock in a cool place and when cold set in ice box for future use. This stock should always be made a day ahead. CONSOMME Have in a sauce pan one pound of chopped lean beef, one sliced carrot, half a leek, one stock celery, one bay leaf, two cloves, one whole spice, four beaten egg yolks, two ripe tomatoes, one tablespoonful of salt, and a little pepper. Mix thoroughly with a spatula adding one gallon of hot stock. Place on stove and bring slowly to a boil, stirring occasionally. When it begins to boil draw back and let simmer for two hours. Strain through a napkin into a stone crock; season to taste. Consomme is at its best the day it is made, except for jellies or frappe. If consomme is left to set, when it is heated up again it tastes flat and loses its brilliant color or becomes dull. Consomme should be of a dark amber color, if not dark enough, add a little caramel or burnt sugar. To this, many cooks object, but we find in Williams' Chemistry of Life that caramel is very healthy, and advocates its use in sauces, etc. Uniformity is the standard of excellency. Consomme is service with many garnishings a la this or a la that, but the main body always remains the same. Jellied consomme is very much appreciated on a hot day. First try consomme to be jellied by setting some in a glass and placing in chopped ice; let set and if not firm enough, add a little gelatine; bring to a boil, strain and set away to cool. If for frappe it should not be but slightly heavier than cold consomme. 14 CHICKEN STOCK Singe, draw and wash well, three fowls. Have on the fire a soup kettle containing one and a half gallons of water boiling vigorously. Plunge the fowls into this and let boil three minutes. Draw back and let simmer, adding one leek, two stalks of celery, one spoonful salt, one medium sized carrot, one bay leaf and two whole peppers. Skim off any scum coming to the top and let cook for three hours or until the fowls are done. Remove the fowls and let them stand in cold water for five minutes (by doing this the skin of the fowl remains soft when cold; if not put in cold water the skin gets dry and hard if left standing for any length of time) and set away for future use. If the broth is not strong enough, boil until required strength is attained; strain through a fine cheese cloth and set away in a stone crock for further use. CHICKEN BROTH MADRILENE Same as above, adding twelve ripe, peeled tomatoes, two chili and two bell peppers and one head celery, while cooking. CHICKEN BROTH BELLEVUE Wash well twenty-four clams. Put them in a sauce pan on the fire with just a little water. Cover tightly and let boil five minutes. Remove the cover and strain the juice through a napkin. Add one- third clam juice to two and two-thirds chicken broth or vice versa. If for Clam Bouillon Bellevue, serve in bouillon cups with whipped cream. CHICKEN BROTH CREOLE One chicken, boned and cut in dice; cut in julienne two leeks, two slices of Virginia ham, one onion cut small, three chili peppers and one bell pepper peeled, seeded and cut in strips, and a half crushed clove of garlic. Put all in a sauce pan with a quarter of a pound of butter, braise lightly, stirring occasionally for ten minutes. Then add one gallon of chicken broth and let cook for one hour. Have peeled and seeded six ripe tomatoes, cut up in one inch squares, and one quart of 15 cooked okras cut about one inch long; add to broth and season to taste. Do not boil again, but let simmer twenty minutes, lastly adding two cups of cooked rice and some parsley. Serve hot. Some prefer to cook rice with soup, but it is not, to my idea, a good policy, as rice gets so soft and mushy when thus cooked. FAMILY STYLE Cut up in small squares the breast of one raw fowl, one carrot, one turnip, one leek, one onion and one peeled and seeded bell pepper. Place in a sauce pan with some raw butter and set on the range. Braise lightly, then add one cooking spoonful of roux or thickening. Mix until smooth, add one gallon of hot chicken stock. Boil one hour, add some chopped parsley and a tablespoonful of chopped chives; season to taste. Serve hot. ROUX Roux is one of the most important elements in cooking and loo much care cannot be taken in its preparation. Many a fault in culinary can be traced to a roux improperly prepared. Melt one pound of butter in a heavy sauce pan and use only the clarified part; add to it one pound of flour; stir thoroughly until smooth, cook for fifteen minutes on the range, stirring continually. Then cover the sauce pan and set it in a moderate oven for thirty minutes, stirring occasionally, when it will be ready for use. This will thicken two gallons of any liquid to a good heavy sauce (not soup) as soup is light and requires so much less. For brown sauces or soups, continue the cooking of the roux until the proper color is attained from a light golden color to dark brown. MULLIGATAWNEY Cut in dice, two onions, two heads of celery, one peeled and seeded chili pepper and the breast of one raw fowl. Put all in a sauce pan with some drawn butter and braise ten minutes on a moderate fire; then add to it one large cooking spoonful of roux, mix until smooth, adding one gallon of chicken stock; season to taste and let cook one hour. Have peeled and cut in cubes, two apples sauted in a pan with 16 n Their Special Soi/R5& Consommes some butter three minutes, shaking continually. Then add to the soup with two tablespoonfuls of curry diluted in water and one cup cooked rice. Let simmer twenty minutes and serve. When using curry do not boil afterward, as it spoils the flavor. LAMB BROTH Take about six or seven lamb bones and place in a saucepan with enough cold water to cover, then set on the range and bring to a boil. Let cook five minutes, take them off and wash well. Place them again on the fire covered with water as before; bring to a boil and draw back ; let simmer for four hours adding two leeks, two medium sized onions, two carrots, two turnips and some celery peelings and a bouquet of parsley, skimming occasionally and keeping covered with water to make up for evaporation; now this broth should be clear. Take off and strain through a fine cloth and set away for further use. Many soups are made from this broth, the most popular being Scotch Hotch Potch and Scotch Lamb Broth. SCOTCH LAMB BROTH Cut up in dice four turnips, two leeks, one onion, two or three stalks of celery and one pound of lean lamb or mutton. Place the vegetables in a sauce pan with some drawn butter and set on the range. Let cook slowly stirring occasionally. Then take the diced lamb or mutton and plunge it into boiling water. Let boil one minute, take it out, wash off and add to the vegetable. Let all cook together for fifteen minutes, then add one cupful of Scotch oats and a little roux; mix thoroughly until smooth, adding one gallon of hot, but not boiling lamb broth. Let cook two hours slowly; skim off any impurities com- ing to the top, season to taste and when ready to serve, add a little chopped chives and parsley. HOCHE POT OR HOTCH POTCH This was a favorite soup of Edward the Seventh. Cut in dice, about an inch square, one pound of lean lamb or mutton. Cut in julienne or strips, two leeks, half a hard head of cabbage, and one head of celery. Place the vegetables in a sauce pan with some raw butter and set on 17 World Fam "i TOMATO BOUILLON EN TASSE Two quart cans of tomatoes or their equiva- lent in fresh tomatoes, one teaspoonful sugar, one whole clove, one quart strong chicken broth. Let boil one hour. Season with salt to taste. Strain and serve in cups. CREAM OF CHICKEN SOUP WITH . ASPARAGUS Dress a five-pound fowl and cut it in four parts. Place in a kettle with one gallon of cold water and a teaspoonful of salt, let boil slowly. Remove all the impurities that come to the top of the broth. When the fowl is tender, remove from the broth. Have one onion the size of an egg minced fine, one small stalk of celery minced; put in a sauce pan with one-third pound of good butter and let cook for fifteen minutes. Add a quarter of a pound of sifted flour and let cook on slow fire without coloring, for ten minutes; then add one quart of broth, stirring rapidly to avoid lumps. Let boil well for one hour; season with salt, white pepper and grated nut- meg to suit taste, then strain through a fine sieve. Before serving, add one cup rich cream with the yolks of two eggs well beaten. Do not let boil after this. Now add half the breast of chicken cut in small dice and the tips of asparagus which have been boiled in salt water. Serve. GEORGE E. SCHAAF CHEF DE CUISINE HOTEL ALBANY Denver, Colo. Mr. Schaaf has been connected with several prominent hotels in tlm country prior to coming to the Albany, and was at one time, Chef at the Minneapolis Club in Minneapolis. 32 Their Special 5ouR5&ConsowMEs HENRI D. FOUILLOUX CHEF-STEWARD ST. CHARLES HOTEL New Orleans, La. _ Mr. Fouilloux served his apprenticeship at the Maison Arwaud of Paris, France. Was later at the Hotel du Rliin, 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 Vatican in Rome, Madame M e 1 b a in London, for Viscount Bulkeley at Beaumaris in North Wales and at the Grand Hote 1 in Rome. Coming to this country, he was at the Hollenden Hote' , Cleve- land. CLEAR GREEN TURTLE SOUP Take two pounds of fresh green turtle meat cut in dice with a little chopped onions and a piece of butter. Fry and season with a little paprika, salt, whole pepper and a small handful of odoriferous herbs, such as corienthe, romarin and basilie. Put the whole in a two quart stew pan, with a half nice fat hen and a little knuckle of veal, two whole tomatoes, half a pint of Samos wine and one gallon of chicken bouillon. Skim the liquid at the first bubbling and move it back to the side of the fire. When the meat is done, drain it, skim off the fat from the soup, pass it through a fine muslin cloth into another stew pan and put in again, one by one, your diced turtle meat with a few dice of black truffles and finish before serving with a glass of Samos wine. 33 World Famous Chert 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. CONSOMME, CHANCELIER Strong consomme, julienne garniture, com- posed of mushrooms, truffles, beets, diced chicken and royale of foie gras, one pint puree of peas, three yolks of eggs poached and cut in round shapes. POTAGE LONDONDERRY Make a light paste of rice flour, and cook in same a chopped calf's liver, one chicken, garniture of vegetables and a few mushrooms for about one hour. Take off the range and add two or three yolks of eggs and a few tablespoonfuls of cream; add butter at the last moment and garnish with scallops and combs of chicken. No stock. n GUMBO A LA SAM WARD One pint chicken gumbo, one pint clear green turtle. Mix before serving; add half a gill of good Sherry. Serve in tureens. J I ARTHUR TAYLOR CHEF DE CUISINE HOTEL RAYMOND Pasadena, Cal. Mr. Raymond is Chef at the Hotel Raymond, Pasadena, Cal. during the winter season, and at the Ocean Side Hotel, Magnolia, Mass., during the summer 34 Theie Special Soupj&Cootwe-s" LUCIEN RAYMOND CHEF DK CUISINE HOTEL CONGRESS AND ANNEX Chicago, 111. Prior to coming to this country, Mr. Ray- mond was at the Ritz Hotel in Paris, the Ritz Hotel in London, and the Trianon Palace at Versailles, France. On coming to this country he was at the famous Ritz-Carlton, New York. CREME DE VOLAILLE MARIE STUART (Cream of Chicken Soup Marie Stuart) Make a cream of chicken soup with plenty of cream and garnish with asparagus tips, shredded white meat of chicken and truffles. CONSOMME CYRANO Broth with duck stock. Garniture, small dumplings made of duck force-meat, form with a teaspoon and put on a buttered baking pan. When baked, poach and put into a special tureen, sprinkle with Parmesan cheese grated fine. Spread lightly with chicken glace and brown like au gratin. ! v/* • CONSOMME— RICH EN TASSE (Rich Bouillon in Cups) Two pounds beef with bones of leg. Let boil four or five hours. Garniture, a quarter of a pound of carrots, three and a half ounces turnips, one parsnip, one small onion, one clove, a small piece of garlic, one stalk of celery, salt, and two quarts of water. Prepare in casserole four-fifths of a pound lean beef; hash a few turnips, carrots, leeks, one white of egg, a few fowl necks and bones. Wet HENRI BERGER CHEF DE CUISINE FRANKFURTER- HOF Frankfurt, A. M. Germany Mr. Berger has been with the following 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. 35 World Famouj 1 Cher/ 1 with consomme and let boil two hours on moderate flame. Strain through cheese cloth and serve hot or cold, according to season. LOUIS LESCARBOURA CHEF DE CUISINE FT. PITT HOTEL Pittsburg, Pa. Prior to coming to the Fort Pitt Hotel, Mr. Lescarboura was Chef at the Hotel Marlbor- ough, New York City, and other prominent eastern hotels, and was Entremetier at the famous "Delmonioo's Cafe," New York City. let slowly boil for soup when starting POTAGE BONNE FEMME Cut very fine, two clean leeks and a medium sized onion. Put them in a sauce pan with a piece of butter and cook to a very light brown. Moisten with a quart of chicken broth and hot water; season with salt and pepper. Let boil for fifteen minutes, then add four sliced medium potatoes. Let cook until the potatoes are thoroughly soft, add a gill of cream, a piece of butter and boil once more. Serve. GARBURE POLIGNAC Finely chop two ounces of larding pork, two onions, two leeks and a bean of garlic. Place in a copper sauce pan and slowly cook until a light golden color. Pour in a gallon of water or stock; mix well. Season with a tablespoon of salt and teaspoonful of pepper; add half a pint of soaked white navy beans. Boil for half an hour. Add half a head of savoy cabbage and three potatoes, finely sliced. Cover the pan and one hour. A beef or ham bone added to the to boil will much improve it. POT AU FEU HENRY IV. Clean and wash one five-pound fowl, one pound lean beef, one marrow bone, two carrots, two onions, four leeks, two celery stalks, two branches parsley, four potatoes and a small head of cabbage. Wrap in a cloth, a tablespoonful of mixed whole spices. Boil the fowl 36 Their Special Soups&ConsowMEs and meat, then remove the water. Add two gallons of cold water, Season with a tablespoonful of salt and half a teaspoonful of ground pepper. Cover the po1 and let come to a boil. Add the carrots, onions and spice. Let simmer for one hour, then add the celery, parsley and leeks tied together in a bunch. Boil for a half an hour. Add the whole potatoes and the cabbage cut in quarters and let the whole slowly boil for another half hour or until the cabbage and potatoes are cooked. Remove the meat, fowl and bone. Place all the vegetables on a platter; strain the broth in a soup tureen, skim a little of the fat over the broth and serve with some slices of thin toasted dried bread in the soup and the vegetables separate. To give the broth a better appearance, color it with a little burned sugar. CHICKEN GUMBO GERMAINE Cut the meat of a raw fowl into small squares, also two White onions, two leeks, one green pepper and two ounces of raw lean ham. Place in a sauce pan with two tablespoonfuls of melted butter and gently brown. Moisten with three quarts of water or stock. Add the bones of the fowl, season with a light tablespoonful of salt and half a teaspoonful of pepper. Boil slowly for twenty-five minutes. Add a cupful of shelled raw green peas and boil for fifteen minutes; add an ounce of raw rice, twelve fresh cut okras and two peeled, crushed tomatoes. Cover the pot and let simmer for forty minutes. Remove bones, skim the fat from the surface and serve. OX ION SOUP NORSE Finely slice six white onions, place them in a sauce- pan with two tablespoonfuls of melted butter. Cook until very brown; then add a tablespoonful of flour and mix well. Pour in a quart of chicken broth, season with salt and cayenne pepper; mix well and boil for twenty minutes. Beat two egg yolks with a cup of rich cream. Remove the pot from the fire, then add this mixture, mixing all the while with a whip. Serve with toasted slices of French rolls and grated Parmesan cheese. CREAM OF MUSHROOMS Finely chop one pound of fresh mushrooms; place them in a sauce pan with two ounces of butter and slowly cook for eight minutes. Add 37 World Famous Chert one and a half ounces of flour, mix well, then pour in a quart of chicken broth and a half pint of milk. Briskly mix it with a whip, add one sliced onion, two sliced branches of celery, one branch of parsley, one branch of chervil, half a teaspoonful of grated nutmeg, one tablespoon- ful of salt and a pinch of cayenne pepper. Mix well. Boil for half an hour. Dilute two egg yolks with half a pint of cream and the juice of half a lemon. Add this to the vsoup with one ounce of good butter, mix while heating for one minute. Strain the soup through a fine sieve, then through a cheese cloth and serve. CONSOMME IN JELLY Place in a pan three pounds of chopped, raw, lean meat of beef, with one sliced carrot, one onion, one turnip, two branches of celery, one bean of garlic, 1 wo leeks, one tomato, one branch of parsley, one saltspoonful of mixed spices, one tablespoonful of salt, half a teaspoon- ful of pepper, two raw eggs and three leaves of gelatine. Mix well with a wooden spoon for a few minutes. Gradually add two quarts and a half of boiling water while mixing. Let it come to a boil, then pour in a gill of cold water. Set the pan beside the red fire and let it gently simmer for two hours. Strain through a doubled cheese cloth into a jar. Let. it get cold, then place it in the ice box over night. Never put any sou]) in the ice box while warm as it would turn sour. (REAM OF TAPIOCA Sprinkle in one and a half pints of clear, strong, boiling chicken broth, two ounces of French sage; mix well with a whisk and boil for twenty minutes. Beat together in a cup, a quarter of a pint of thick cream, the yolks of two eggs and a piece of good butter. Remove the soup from the fire, pour this cream gradually in, constantly mixing while adding. Pour into a soup tureen and serve. 38 Theig Special Soupj&Coasommes Vv / JEAN JUILLARD CHEF DE CUISINE HOTEL ADOLPHUS Dallas, Tex. Mr. Juillard was for- merly at Cafe Anglais, Paris; Hotel Hermi- tage, Monte Carlo; Ho- tel d'Angleterre, Ven- ice; Savoy Hotel and Princess Restaurant, London; the Plaza, Belmont and Astor Ho- tels, New York City; Hotel La Salle, Rector's Cafe and University Club, Chicago. POTAGE SIDI BRAHIM Put six ounces of butter in a pot and add flour until you have a medium paste. Cock five minutes and add some chicken broth, mixing well. Cook a dozen Jerusalem artichokes for an hour, mash and strain into a fine china cup; have some chiffonade of sorrel, pass in butter first and finish with six yolks of eggs. Mix with half a pint of good cream, well buttered, also some French peas. POCHOUSE BOURGIGNONE Put six ounces salt pork cut in dice, three ounces butter and two good sized onions in a sauce pan. Cook to a golden color. Then add a few spoonfuls of flour. Brown it a little and add two quarts of good Claret and two quarts of water, mixed well. Let come to the boiling point and add the head and bones of a pickerel, carp, ells, tauch, perch and any other hard, fresh water fish, a bay leaf, thyme, celery, parsley and cloves, seasoned well. Boil for one good hour. Then strain in another pan and pour your soup on toasted sliced French bread. POTAGE A L'OSEILLE JEUNE MARIEE Take two or three potatoes, sliced fine and cook with some chicken broth. Have some fresh sorrel shredded and cook in a sauce pan with butter. When it becomes soft, add it to your potatoes, which are already cooked; let boil and add a little vermicelli; serve with toasted roll. A few yolks of eggs mixed with a little cream may be added. This will make your potage much richer. POTAGE" VENDANGEUSE Slice some new potatoes cut in small pieces, some fresh string beans and two leeks, one sweet lettuce shredded. Cook for an hour in 39 World Famouj 1 Chert small quantity of water; have some boiled milk, then mix up and boil together. Serve with croutons. POTAGE SIMONETTE Pul some butter in a pan oh the fire, ad< I some flour, cook fcr fifteen minutes on a slow fire, then add some chicken broth. Mix well and when boiling add some chopped celery, then let this cook for an hour; add some fresh tomato meat, leave ii lift ecu minutes more on the fire, then strain. Finish with good cream and sweei butter. Serve with croutons souffle. PUMPKIN GRAND MERE Cut some pumpkin in dice and cook if with half milk and water. Then add a cupful of cooked rice, sugar and ;i little orange blossom; water must not be too thick, PIGEON SOUP— FARMER STYLE Put in a sou)) kettle two old pigeons, one pound beef shank, one pound salt pork and cold water. Let boil and skim well; then add some julienne of cabbage, potato, one piece garlic, one bay leaf and two cloves; cook for two hours and serve with toasted bread, dish up the meat on the side. DEEP SEA CONSOMME Take a head of red fish, the raw shell of a Pacific lobster, some clam and Eastern oysters with the shell, one crab, celery, parsley, green onions, bay leaf, whole pepper and saffron; boil on low fire and skim the top very carefully. Serve some fresh shrimps in and toasted sliced French rolls on the side. CREAM OF DUCK LIVER VARSSOVIENNE Half a pound of liver, half a pound lentils, one gallon chicken broth, one pint cream. Cut some leeks, celery and onions in dice and pass in butter, then add three ounces of flour; let cook for five minutes, then add chicken broth; let boil and add one bay leaf, whole pepper, clove and liver and lentils, which have been blanched. Cook for two 40 Their Special Soi/pj&ConsoMMEs hours and strain in a very fine china cap or cloth. Boil again, thou add cream and about three ounces of sweet butter. Serve some croutons souffles stuffed with puree of game. VEGETABLE SOUP PROVANCALE Slice very fine one potato, one carrot, two leeks, one onion, a little celery and cabbage, a handful of fresh peas and string beans, one summer squash, three fresh tomatoes, from which the seeds and skins have been removed. Take a young hen, put in a pot and add the above" cook for one hour and then add a handful of spaghetti cut in small pieces; cook twenty minutes more; have one piece garlic and some fresh basil chopped very fine, and mix some parmesan cheese with it ■ then add to your soup two minutes before ready to serve. JOHN CHIAPPANO CHEF DE CUISINE AUDITORIUM HOTEL Chicago, HI. Mr. Chiappano has been with some of the finest Hotels in this country and Europe. BOUILLON BOSTONIENNE Draw and singe two good sized fowls. Place in a sauce pan with a carrot, turnip, onion, bay leaf and a couple of cloves, ('over with water and bring to a boil slowly. Skim off impurities coming to the top from time to time; let boil very slowly. When the fowls are cooked, strain through a cheese cloth, season and serve with unsweetened whipped cream. $&&yis ii World Famous Cher/ 1 GERARD EMBREGTS CHEF DE CUISINE CHATEAU FROXTEXAC Quebec, Canada Prior to coming to America, Mr. Embregts was at the Maison- LeClerc, 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. POTAGE A LA REINE Boil rice in chicken broth in which you have a good sized chicken. When cooked, take out white meat of chicken which will serve to make the croutons by cutting it in dice shape. Save the remainder and pile it altogether in a strainer. Then heat the potage to boiling point, and strain the wh( le. Add cream, butter and dice of white meat and serve. POTAGE CHASSEUR (Hunter's Tot age) Put in a casserole odds and ends of game, a variety of soups, vegetables and let cook in oven for a few minutes. Add a little white wine. When the whole is cooked, pass through a colander. Put it all back in a casserole; add good consomme with a little tomato sauce and cook for half an hour. Strain again and thicken with arrow- root. Before serving, add a glass of good brandy. 42 Their Special Sours s-Ommwes PETER BONA CHEF DE CUISINE HOTEL CHAMBERLAIN (Old Point Comfort) Fortress Monroe, Va. Mr. Bona's history since he arrived in this country is brief: three years at the Waldorf Astoria, New York City, in various capaci- ties in the kitchen. EGGS BOUILLON Four perfectly fresh eggs, salt and pepper, a little grated nutmeg and three cups strong chicken broth, very hot. Whip thoroughly together and serve at once in very hot cups. CLAM CHOWDER, VIRGINIA STYLE Salt pork cut in dice and fried until brown. Strained fish broth and clam liquor in equal parts brought to a boil and skimmed. Add sliced potatoes and onions; boil until barely done, then add the salt pork, bring to a boil again after adding the scalded clams cut up in suitable sizes. Add pepper, salt and a little ground mace to taste; thin to the required consistency with Bechamel sauce, but do not boil after. Add some rolled crackers and serve. CONSOMME SUEDOISE Chicken flavor. Run a couple of carrots, turnips and a small cabbage through a meat cutting machine, then braise until done. Add green peas and flagolets, a little grated parmesan cheese and season to taste. Make some small croustades, fill with the mixture and serve one on each plate. CONSOMME VERTE PRE Sprinkle two tablespoonfuls of tapioca into one quart of boiling consomme and set to ccok gently for a quarter of an hour. Put into the soup tureen one tablespoonful of asparagus heads, the same quan- tity of peas and French beans. Cut into lozenges a few roundels of sorrel leaves and as many roundels of poached lettuce leaves. Pour the boiling consomme over this garnish and add a large pinch of chei ril POT AGE A LA PIEDMONTESE One pound raw ham, one pound of bacon cut in dice, one pound navy beans, one pound lima beans, one small cabbage shredded and ;."• World Famouj 1 Chert one pound minced celery root. Simmer all for half an hour in bouillon, blanc, then add one pint of green peas, one pint of asparagus heads, one quart of small sausage balls, one pound of rice, and a few chopped fresh tomatoes. Simmer until done. Season and serve with a little Parmesan cheese and croutons. CONSOMME A LA MONTE CARLO Stamp out of slices of vegetabL hearts. Make a chicken force-meal dominoes with a colum cutter. Out slices to imitate poker chips. Add a •s, spades, clubs, diamonds and dotted with truffles; slice like out of whole turnips and beets 1 to a rich chicken consomme ^^2^L_ CHAS. GROLIMl M) CHEF DE CUISINE WASHINGTON HOTEL Seattle, Wash. Mr. Grolinmnd was formerly at the Grand Hotel Neues Stahlb&d, St. Moritz-Bad ; Grand Hotel Brussels, Brus- sels ; Grand Hotel Quir- inal, Rome; Grand Ho- tel Anatre Nation, Bar- celona, Restaurant Del- monico, New York and the St. Francis, San Francisco. PHILADELPHIA PEPPER POT Out in small dice two large, green peppers, t wo leeks, one stalk celery, one onion and smother them slowly in very hot butter for about fifteen minutes. Then mix to it a tablespoonful of flour and t wo quarts of boiling soup stock well seasoned. Out two potatoes in small squares and add to the boiling sou]). Let cook until the potatoes are done. Also have ready half a pound of cooked tripe cut in dice and add to sou}). Serve with dumplings. To prepare the dumplings, break one egg into a bowl, add flour, salt and pepper and mix into a soft paste like hot cake batter. Then add one chopped pimento and six crushed pepper corns. Put this paste into a collander, place over the boiling soup and cook for one minute longer. POTATO SOUP CHIFFONADE Prepare a julienne of lettuce, chicory, celery and sorrel, well seasoned: let simmer in 44 butter for twenty minutes. Slice, four potatoes, three leeks and one onion and fry in butter until lightly colored. Add three pints of soup stock, let boil for half an hour and strain. Mix the prepared julienne to the strained soup, let boil once more and before serving add one teacup of cream. CONSOMME COLBERT Have ready two medium sized carrots, one turnip, half a dozen string beans, one stalk celery, two leeks, two asparagus. Cut into small dice and add one cup of peas. Smother all together for twenty minutes in butter. Then add to it two quarts of good seasoned soup stock and cook slowly ten minutes more. Free the soup from fat and serve with chopped chervil and a poached egg to each person. FISH BROTH A LA WASHINGTON Have ready two quarts of clarified plain fish broth. Cut in dice some carrots, leeks, parsley and celery roots. Cook in a sauce pan with half an ounce of butter and one cup of broth. Reduce to a glace and put with the fish broth; add the fillets of half a pound of bass cut in thin collups; boil five minutes longer. Pour into a soup tureen, add small rcunds of outer crusts of bread fried in butter and serve. ^ 50 Theig Special Soups s-Coasommes L MARTIN GINDER CHEF DE CUISINE HOTEL GREEN Pasadena, Cal. Mr. Ginder was ap- prenticed i n France in the best hotels. He was at the New York Athletic Club, the Princeton Club, the old Hotel Metropole, Cafe Savarin and the Ven- dome Hotel, New York City. He has also held several i mportant posi- tions! n the middle west prior to taking his pres- ent position. TOMATO BROTH Twelve large, fresh tomatoes, one fowl, four pounds veal bones, one carrot, one onion, one red pepper, two whole cloves, one branch parsley, one stalk celery, one gallon water. Boil the tomatoes and veal bones in the water with the above vegetables. Clean a good sized fowl, roast it in a hot oven for about ten minutes until it gets nice and brown. Then put the fowl in the tomato broth and let cook until done. When the fowl is good and tender, take it out and let get cold, then strain the broth through a cheese cloth, season and serve hot in a bouillon cup. CREAM OF CHICKEN TAVERN Cook a good sized fowl in just enough water to cover it, add one onion, a tablespoonful of salt, a stalk of celery, one bay leaf, one clove, one carrot and one cup of rice. As soon as the fowl is cooked so you can pull the meat off, take it out and let cool. Then pound in a mortar until it is all mashed up. Turn it back into the liquid, and let boil for another few minutes; then pass through a fine puree sieve. Add half a pint of cream, a quarter of a pound of butter and half a cup of well-cooked rice. Serve hot m a soup tureen or in cups. "-^ffa^^e^"*" 51 World Famouj 1 Chert BONED OXTAIL AYRSHIRE Take one oxtail, cut in pieces and let stand for a few hours in cold water; then let cook in a white stock. When well done, take meat off the bones and put lightly into press. Strain the stock and thicken with arrowroot. Make a Brunoise, not too fine, composed of carrots, parsnips, leeks and celery. Add then to the stock, the oxtail and two spoonfuls of oatmeal cooked in bouillon of Sherry and a little cayenne. Serve. 22^-^t^r JULES DAUVILLER CHEF DE CUISINE PALACE HOTEL San Francisco, Cal. Mr. Dauviller was formerly the $10,000 a year dictator of the cuisine i n the home of Mr. and Mrs. Harry Payne Whitnev in New YoVk. The Whitneys got him from the Grand Hotel in Puris. He served his apprentice- ship i n the Cafe de la Paix at Marguery and the Hotel Chabot at the French Capital, before taking responsible posi- tions with the Hotel Riveria at Nice, Italy and the Grand Hotel at Paris. He succeeded to the position of Chef at the Palace in San Francisco upon the resignation of Mr. Ernest Arbogast. ESSENCE OF TOMATO EN TASSE Strain and boil Essence of Tomato with a half chicken and serve in bouillon cups. j/^^L' Vjw)M^^ WILLIAM LEON BENZENI CHEF DE CUISINE HOTEL VIRGINIA Long Beach, Cal. Mr. Benzeni learned his trade at the Hotel Metropole in Geneva, Switzerland. Afterward he was employed at Stutgart, Wurtemberg, Germany. He was con- nected with several prominent hotels in the East prior to coming west to take the posi- tion at the Hotel Vir- ginia. 52 Their Special Sour? & Consoles JULES BOUCHER CHEF DE CUISINE HOTEL ARLINGTON Hot Springs, Ark. Mr. Boucher served his apprenticeship at famous French Hotels and Cafes under Chefs world famous, such as Father Thiebout, of the Maison et Chabot of Paris, Chef Cassinin, of the Maisson Dorce, and was at the Res- taurant Marguery, Pal- ace Madelaine of Paris and the Cafe Royal of London. Coming to America he was at the Hotel Tourraine, Bos- ton, Auditorium Hotel, Chicago, and the De- troit Club, at Detroit. BOUILLON EN TASSE (Bouillon in Cups) Put beef bones in cold water and salt and let come to a boil. Then skim off and add carrots, onions, cloves, celery, whole pepper and let cook for two hours. Put aside, then add two or three pounds chopped beef, two eggs and mix the whole together. Replace on stove until all is well cooked then strain. Before serving add a glass of Madeira wine. CLEAR GREEN TURTLE Add to eight quarts of beef bouillon four pounds of veal bones and four pounds of chicken necks and wings, thyme, laurel leaf, celery, mushroom peelings, salt, pepper, parsley, marjoram and clarify same, then consomme. Cut the turtle meat in dice and keep in a "Bain Mari." Before serving, add Xeres Oloroso or Amontillado Sherry. Granday Turtle is the best to use. If desired, thicken the soup with arrow- root. 53 EDWARD R. J. FISCHEL STEWARD HOTEL PIEDMONT Atlanta, Ga. Mr. Fischel was ap- prenticed under the fa- mous Jean Marie La- porte and has been at the following hotels: Hoffman House, New York City, Cafe Sava- rin, N. Delmonico and the Congress and An- nex, Chicago. CHICKEN GUMBO STRAINED IN CUP Cut one tender well cleaned chicken in small square pieces. Place in a sauce pan with three ounces of butter, add four ounces of lean raw ham, two onions, two branches celery, two leeks, two green peppers cut in squares. Stir with a wooden spoon over fire until the moisture evapo- rates, then add about half a gallon chicken broth, three peeled tomatoes and ten pieces of well washed okra cut in pieces, a sprig of thyme, a teaspoonful of gumbo file and two bay lea vis; let all this simmer until the okra is well done. Remove fat from top and strain into cups and serve. (SL^B^^c 54 Their Special Sours s-ConsonroES CHARLES PIER GIORGI CHEF DE CUISINE HOTEL ALCAZAR St. Augustine, Fla. Prior to coming 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. CHICKEN AND CELERY BOUILLON- OPORTO Prepare one good sized fowl. Cover in a pot with eold water. Add two stalks of celery chopped fine, six leeks, one bay leaf and one onion. Boil slowly for about three hours. Season with salt, and pepper. Strain both through cheesecloth. Add to each cup of broth one tablespoonful of Oporto Sherry and one tea- spoonful of whipped cream. Serve with a piece of toast very hot. POTAGE— VICTORINE One-quarter of a pound of butter, mince one- quarter of a pound of ham, one onion, one piece of celery, blanch and slice two sweetbreads. Add flour to form a thin paste. Rub all through a puree sieve. Heat again. Thin with chicken broth, season with salt and pepper and serve with shredded chicken, rice and bread croutons. uWi^A^ 'AA«A 55 World Famous Chert CESAR OBRECHT CHEF DE CUISINE GRAND HOTEL DE L 'EUROPE Lucerne, Switzerland also PALACE HOTEL LTD. Murren, Switzerland Mr. Obrecht, prior to holding his present position, was at the Grand Savoi Hotel at Florence, at the Grand Hotel and Kurhaus, at St. Blasien; the Grand Hotel de Thouwe at Thouwe, the Grand Hotel Krasnapolsky at Amsterdam, the Grand Hotel de Salines at Reinfelden and the Grand Hotel Waldhaus at Vulpera. CONSOMME PARFAIT (Perfeci Consomme) Chop one pound lean beef as fine as possible and put in a casserole. Add one carrot, one leek chopped fine, one head of celery, chervil, two whites of eggs, and put in the whole about three quarts of cold bouillon. Bring to boil and stir. When boiling, let cook slowly for about two hours. Remove the grease and strain. Garniture, one and a half ounces tapioca and Royal a la cream in dice. Royal a La Cream One-fifth pint of cream, one whole egg and a little salt; beat egg and mix with cream. Fill into mould and let poach in a pan of hot water, but do not let come to a boil. When cooked and cooled, turn out on upturned cover of vessel and cut in dice. ?e^d ' a*/ c?J^£*>At- 56 Their Special Soueo&Coasojwes ERN EST OTZENBERGER CHEF DE CUISINE HOTEL DENNIS Atlantic City, N.J. Mr. Otzenberger was formerly Chef for G. W. Vanderbilt in Paris, London and New York. CREAM OF ASPARAGUS Put four ounces of butter in a sauce pan. When very hot add one pound of the tender parts of asparagus and fry colorless on a brisk fire. Moisten with two quarts of chicken broth and when done drain and mash. Then pass through a fine sieve. Add one pint of veloute sauce, color with some spinach greens, season with salt, sugar, nutmeg and when serving thicken the soup with a raw egg yolk diluted in cream and work in two ounces of butter. Serve separately some croutons souffles made out of pate a chou rolled in flour and fried in hot fat, or asparagus tips may be served instead of the croutons. CLARIFIED CHICKEN CONSOMME Put into a soup pot five quarts of white chicken broth, add one pound chicken legs and a small knuckle of veal. Boil and skim. Put in two pounds of roasted, unbrowned chicken bones, one leek, one carrot, one onion stuck with a clove, a little parsley and celery roots; boil continually for three hours. Chop very fine one pound veal, mix in two whole eggs, dilute with one quart of cold broth and stir this in the consomme, using a whip. Salt it according to taste and strain through a silk sieve. PUREE OF CUCUMBERS Remove the seeds from two pounds of peeled cucumbers. Blanch them for a few minutes in boiling salted water; drain well. Mince and fry in four ounces of butter, then moisten with sufficient veal or chicken stock and reduce until all the broth is absorbed. Pound them in a mortar, adding a pint of very thick cream sauce. Press through a sieve, heating the puree and adding two ounces of butter before serving. 57 World Famouj 1 Cher/ 1 _J LOUIS PFAFF CHEF DE CUISINE NEW WILLARD HOTEL Washington, D. C. Mr. Pfaff was for- merly at the following prominent New York City hotels. The St. Denis, The Union Square, The Albemarle, TheVendome.The New Amsterdam; also at the Royal Moskoko at On- tario, Canada. STRAINED GUMBO Chopped onions, green peppers, ham, okra cut in one inch lengths; saute. Add chicken broth, half a dozen peeled tomatoes cut in quarters. Season to taste. CLEAR GREEN TURTLE Sever head and cut up turtle in pieces and boil until done. Remove bones, cut in square inches and reduce stock until it becomes strong. Add some good Sherry. <"™ afyf- 58 Their Special SouR5&CoflsowME5 JULES KOHLER CHEF DE CUISINE HOTEL ADLON Berlin, Germany Monsier Jules Kohler came to the Adlon from the most elegant and famous Restaurant in Paris, the "Cafe de Paris. " CONSOMME JACOBINE Prepare a strong consomme, rich in meat and lots of celery. Garniture of Royal cut lozenges, fine juliennes of red carrots, fine round cut pimentos and a little chervil. MOUSSELINE SICILIENNE (Sicilian Mousseline Soup) Cream of chicken soup to which add two ounces of white mushrooms, and a little lemon flavor; pass through a strainer, then let cook for fifteen minutes and add a quarter of a pint of cream and four yolks of eggs. Strain through cheesecloth and add one ounce of butter. Garni- ture, half an ounce ground pistache well sifted. NEBAC CONSOMME Usual consomme to which, for each quart of consomme, add one and a half ounces fresh truffles in order to obtain a strong truffle flavor. Garnish with truffles cut julienne style, the same of smoked ox tongue and serve. 59 World Famous Chert LUCIEN FUSIER CHEF DE 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. CONSOMME ANDALOUS Broth of fowl besprinkled lightly with julienne vegetables, chopped carrots and coarse grains of wheat cooked in the consomme. £ t*OC£s*is ^CH^d-^C^- 60 Their Special 5ours & Coitsommes VICTOR HIRTZLER CHEF DE CUISINE HOTEL ST. FRANCIS San Francisco, Cal. Mr. Hirtzler was born in Strasbourg, Alsace, Germany, and learned his profession under Emile 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. Francisinl904. flavored. Just befoi choke bottom, one dry sherry. CREAM OF TOMATO SOUP, ST. FRANCIS Put a shinbone on the stove with a large sized soup bouquet, adding plenty of salt. Start with cold water and cook very slowly on the back of the stove until the meat drops from the bone. Drain the broth through a cheesecloth. Cool and skim off the surplus fat. Add the contents of a can of good solid tomatoes, boiling with the stock for about half an hour. Strain through a sieve and put on to boil, thickening with corn starch or flour, the former making a lighter, daintier puree. Just before serving, add a quarter-pound of butter and half a pint of sweet cream. VELVET SOUP Mince up fine the red part of a few good carrots, stew them with butter, salt, sugar and a little broth and when done strain through a sieve. Put a quart of clear broth on to boil, mix in with four tablespoonfuls of tapioca, let stand for twenty-five minutes on the side of the fire, skimming it off well. At the last moment, add the carrot puree, season, boil up once or twice more and serve in a soup tureen. CONSOMME ADELE Make an extra fine beef consomme, well e serving, cut into strips like matches one aiii- trufrle and half a banana, adding also a glass of CHICKEN BROTH L'ORANGE Make a well flavored chicken broth and serve in cups. Take a slice of orange, leaving the skin on, and cut it into four pieces, putting one piece in each cup. 61 WORuTi^OlL/ 1 ChERjT 21 CREAM OF CHICKEN HORTENSE Make a cream of chicken soup in the usual way. To a quart of the puree, take a cup of peeled almonds. Pound into a pulp or grind in a mortar, mixing with milk, thoroughly pulverizing the nuts. Strain and add to the soup. CLAM BROTH For six persons or so, take about five pounds of clams. Wash and put on to boil with a pint of water, a few sticks of celery and a bunch of parsley. Cook for ten minutes. Drain and strain. This makes about a quart and a half of juice. If necessary, add salt, also a bit of cayenne. To each cup add a big spoonful of whipped cream. Very dainty and generally liked. PUREE OF SPLIT PEAS One pound of green split peas, soaked in cold water over night. Drain and put into pot with two quarts of bouillon or soup stock. It is possible to use water, but this, of course, does not make rich puree. Add two onions, two ounces of leeks, two ounces of carrots, one pound of raw ham bone or a quarter pound of bacon. Boil until the peas melt , which takes about an hour. Remove the vegetables and the bone, strain the peas through a sieve, add two ounces of butter, and serve boiling hot. PRINCESS SOUP Thicken some soup stock or consomme with the yolks of two eggs, but do not boil. Add them after taking from fire, when still hot, but not boiling. Cook some carrots and turnips in salt water on the side, cutting the vegetables in lozenge-shaped bits and add just before serving. CREAM OF POTATO SOUP Slice four potatoes into a quart of bouillon. Cover tightly to prevent the escape of the aroma of the bouillon. Boil until the potatoes 62 Theie Special Soup^&Cootfies are soft. Strain though a seive. Add a pint of thick cream and three ounces of butter. Serve with croutons .souffle. 63 INTERNATIONAL COOKING LIBRARY By the World Famous Chefs Complete in Ten Volumes Vol. No. 1 Salads and Salad Dressings " " 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 11 — Steaks, Chops and Eggs 12— Table Decorations 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 BOOK PUBLISHING CO. Los Angeles, Cal. 64