.y • • ••; . • . - v .*• '■' m '< ■$"& ’ - P- ’ ■■ ■•'" ) i; “'4' :: Wk'hs;. . !■%/**'! and boil for fifteen minute.-: 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. ONION SOUP NORSE Finely slice six white onions, place them in a sauce pan with t wo 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 t He 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 World Famous Cher / 1 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 soup with one ounce of good butter, mix wdfile 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, two 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 soup in the ice box while warm as it would turn sour. CREAM 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. y 38 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 SID I 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, taueh, perch and any other hard, fresh water fish, a bay leaf, thyme, celery, parsley and cloves, seasoned well. Beil for one good hour. Then strain in another pan and pour your soup on toasted sliced French bread. POTAGE A L'OSEILLE JETJNE MARIEE Take two or three potatoes, sliced fine and cook with some chicken broth. Have some fresh soirel 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 small quantity of water; have some boiled milk, then mix up and boil together. Serve with croutons. POTAGE SIMONETTE Put some butter in a pan on the fire, add some flour, cook for 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 it fifteen minutes more on the fire, then strain. Finish with good cream and sweet butter. Serve with croutons souffle. PUMPKIN'GRAND MERE at Cut some pumpkin in dice and cook it with half milk and water. Then add a cupful of cooked rice, sugar and a little orange blossom; water must not be too thick. PIGEON SOUP—FARMER STYLE Put in a soup 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. CKEAM OF DUCK LIVER VA HSS( )V l EX X E Half a pound of liver, half a pound lent its, 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 hours and strain in a very fine china cap or cloth. Boil again, then 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, Ill. Mr. Chiappano has been with some of the finest Hotels in this country and Europe. BO l' ILLON B()ST()XI EX X E Draw and singe two good sized fowls. Place in a sauce pan with a carrot, turnip-, onion, bay leaf and a couple of cloves. Cover 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. 41 GERARD EMBREGTS CHEF DE CUISINE CHATEAU FRONTENAC 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 Os tend, Holland, the Berkeley Hotel, Hyde Park Court Club, also at the Em¬ bassy de Russe, London. POTAGE A LA PEINE 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 whole. Add cream, butter and dice of white meat and serve. » POTAGE CHASSEUR (Hunter’s Potage) 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 PETER BONA CHEF DE CUISINE HOTEL CHAMBERLAIN (Old Point Comfort) Fortress Monroe, Ya. 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 cook 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 chervil. POTAGE 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 43 One-pound-minced celery root■ . Simmer all for hall' an hour in bouillon, blanc, then add One pint, of greep peas, one pint of aspaLaguS heads, one quart, of ..small sausage balk, one pound of rice, and a few chopped fresh tomatoes. Simmer until done. Scnsm and si i rvc with a little Parmesan.cheese and'crouto ns. COXSOMMK A LA MONTE CARLO Stamp out of slices of vegetables,, spades, clubs. diamond- and hearts. Make a chicken force-meat dotted with ' truffles; slice like dominoes with a colum cutter. Cut out of whole turnips and beets slices to imitate poker chips. Add all to a rich chicken consomme CHAS. GROLIMUND CHEF DE CUISINE WASHINGTON HOTEL ' • ” - • - _ ,v . » .V Seattle,. Wash. Mr. Grolimund was formerly at the Grand Hotel Neues Stahl bad, St'.-Mority.-Bad; Grand Hotel Brussels, Brus¬ sels;'.Grand Hotel (Tur¬ in al, Borne; Grand Ho¬ tel Anatre Nation, Bar¬ celona, Restaurant Del-, monico, New York and the St. Francis, Sail Francisco. ; PHILADELPHIA PEPPER POT ' Cut in:small dice two large, green peppers, 1 wo leeks, one stalk celery, one onion and smother them slowly in very hot butter for about fifteen minutes. Then mix to it a tablespoon fill of flour and two quarts of boiling soup stock well seasoned. Cut two potatoes in small squares and add to the boiling soup. Let cook until the potatoes are done. Also have ready half a pound of cooked tripe cut in dice and add to soup. 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. thi> paste into a collander, place over the boiling soup and cook For one minute longer. V o . - POTATO SOUP (TilFFOXADE Prepare a julienne . of lettuce, chicory, celery and sorrel, well seasoned; let simmer in Their Special Sours&Com)/wes 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. 45 S. B. PETTENGILL CHEF DE CUISINE HOTEL ORMOND Ormond Beach, Fla. Mr. Pettengill has been chef at the Hotel Ormond for fifteen sea¬ sons, and at the Craw¬ ford House, White Mountains, N. H. for twenty-five seasons. COQUINA CLAM BROTH Coyer one quart of coquina clams with cold w 7 ater and let come to a boil. Strain through cheese cloth and add half a teaspoonful cf salt and a aessert spoonful of whipped cream cn top. Serve hot. HOT TOMATO BOUILLON IN CUPS Take one quart of chicken stock and the meat of half a raw fowl chopped very fine, the whites cf six eggs, one carrot, one onion and one quart fresh tomatoes. Mix all together and set on range. Let simmer until it comes to a boil, then strain through a cheese cloth. Serve hot in cups. POTAGE UNCLE SAM Take the juice of a pint of clams and the same amount of chicken stock. Put in sauce pan a quarter of a pound of butter and three tablespoonfuls of flour, add the clam juice and chicken stock and let come to a boil. Serve w r ith a spoonful of whipped cream on top. 46 TOMATO CHOWDER, VIRGIXIENNE Shred fine two ounces of salt pork, one white onion and one peeled green pepper. Saute together for about ten minutes, then add two ounces fresh butter and saute five minutes longer, but do not let get brown. Add two tablespoonfuls of flour, mix together, then add one pint of tomato sauce and one pint of white broth, three raw potatoes cut in small dice and twelve young tender fresh okras cut into half inch pieces. Let cook with a bouquet of garnishings for one hour. JOSEPH STOLTZ CHEF DE CUISINE HOTEL PONCE DE LEON Add two ripe peeled fresh tomatoes and two dozen small raw oysters with the eyes cut off and a pinch of paprika, pepper and salt to taste and let boil five minutes longer. St. Augustine, Fla. Mr. Stoltz was for¬ merly at the National Arts Club, New York City; later with the Metropole Hotel, New York City and the Country Club, Detroit, Mich CHICKEN BROTH ALEXANDRIA Consisting of chicken broth garnished with quenelles, cox-combs and rice. Chicken Broth Clean two hens of about five pounds each. Place in a casserole with cold water so they are covered with same and bring to a slow simmer; remove all fat and skum. Cut up two heads of celery, three carrots, three onions, two leeks, a little parsley, a teaspoonful of whole pepper, two bay leaves and some salt and put into the slow boiling stock. From time to time skim and remove the fat. When hens are boiled tender take them out and reduce the broth for about CHAS. A. FREY CHEF HOTEL ALEXANDRIA Los Angeles, Cal. Air. Frey was first at the Hotel von Konig von England in AI un- stcr; later at the Dom Hotel, Cologne; Con¬ tinental Hotel, Paris; with the North German Lloyd and Hamburg- American Steamship Lines and Hotel Relle- vue-Stratford, Philadel¬ phia. 47 two hours longer so it is good and strong. Strain through a Tamy (a heav}^ cheese cloth). Quenelles Half a raw skinless and boneless chicken ground very fine; pound in a mortar with two whole eggs, salt, ground pepper, nut¬ meg and finely chopped parsley. Then rub through a fine sieve. Add some whipped cream and mix well. Then shape like little eggs between two demi-tasse spoons and poach in chicken broth. Have half a dozen coxcombs blanched and skinned and bcil ver}^ tender. Cut in small pieces and serve in chicken broth. Also some washed and boiled rice. BISQUE D’HOMARD AMERICANE (Bisque of Lobster American) Cook lobsters in short bouillon with a few vegetables and a glass of Rhine wine for about twenty-five minutes. Take out lobsters, separate bodies from carcass and place a piece of butter, a spoonful of flour and the lobster stock in a JEAN S. BERDOU casserole and let simmer for a few minutes. Put CHEF DE CUISINE HOTEL ASTOR New York City, N. Y. Mr. Berdou took his apprenticeship under the celebrated Argeles Gasost, chef at the Hotel de France, Paris, after which he was with the Hotel Continental at Cauterets, France, Hotel de France at Paris, Hotel Continen¬ tal, Biarritz, France and Restaurant Francais, Madrid, Spain. Com¬ ing to this country he was at the famous Louis Sherry’s Cafe, New York City. the carcass in a mortar and mash fine; then add the stock which gives it a fine color. Also take peeled bodies and let simmer over fire for twenty- five minutes. Add a teacupful of double cream and one glass of Cognac; season with salt and cayenne pepper. Strain the whole and serve hot. SOUPE AU CRESSON (Watercress Soup) Take four potatoes, two large onions and a little thyme. Mince the whole and put in pan with three quarts of water on stove. Add a piece of salt pork and cook twenty-five minutes. Remove salt pork and strain the rest through a 48 fine sieve. Put back in pan and let come to a boil. Take a bunch of water cress, remove the leaves and chop fine. Add this to the soup and let boil half a minute. Serve with croutons. 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. CONSOMME PARFAIT Two pounds beef shin bone, four pounds beef meat, one hen. Put into a pot with one gallon cold water; let boil and skim. Put in one carrot, one large onion, two cloves, half a leek, celery, a small turnip and two soupspoonfuls of salt. Let boil five hours very slowly, until the hen and beef are well done. Skim the fat off the broth, strain through cheese cloth, put in another pan and let boil. Throw two soupspoonfuls of tapioca into it and let cook ten minutes. Season with salt. 49 CONSOMME Two pounds raw beef from a shin, cut into pieces, any parings of chicken, beef and bones of same on hand, one medium sliced carrot, one onion, one branch parsley chopped up, one clove of garlic chopped, one branch chopped celery, one chervil, one leek, one tablespoonful salt, ten whole black peppers, one clove, five allspice, one sprig bay leaf and one saltspoonful thyme. Place all the above in a saucepan, then pour in a little cold water to nearly cover the meat and BEN E. DUPAQUIER CHEF DE CUISINE HOTEL ARLINGTON Santa Barbara, Cal. Mr. Dupaquier’s first position was in The Pendennis Club, of Louisville, Ky. Later at the Gault House, Louisville, the Missouri Athletic Club, the Mer¬ cantile Club and the New Jefferson Hotel of St. Louis; the Jonathan Club and the California Club, Los Angeles and the Hotel Maryland, Pasadena, Cal. other ingredients. Place the pan to one side and let it stand to infuse for one hour. Then place the pan on a hot range and gently stir the con¬ tents with a wooden spoon while cooking, for five minutes. Pour in two and a half quarts of boiling water and stir well again until it comes to a boil. Cover the pan and let it slowly simmer for one and a half hours. Strain the consomme through a napkin into another sauce pan. POTAGE PRINTAINIER Prepare and strain a consomme into sauce pan. With a small Parisienne potato scoop take out all you can from two medium scraped carrots and two peeled sound turnips and place in a small sauce pan with half a pint of the consomme and half a pint of hot water. Season with two saltspoonfuls of salt and boil for thirty minutes, then add all the contents of the pan to the consomme; add also two tablespoonfuls of cooked string beans. Cut into half inch pieces; two leaves of clean lettuce and two leaves of clean sorrel, both cut into julienne strips; lightly mix, then boil for ten minutes and serve. 50 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 MARTIN GINDER CHEF DE CUISINE HOTEL GREEN 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. Pasadena, Cal. Mr. Ginder was ap¬ prenticed L 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- tionsi n the middle west prior to taking his pres¬ ent position. 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 in a soup tureen or in cups. 51 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. JULES DAUYILLER 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 Whitney in New York. The Whitneys got him from the Grand Hotel in Paris. 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. - 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 JULES BOUCHER CHEF DE CtriSlNE 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. 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 leaves; let all this simmer until the okra is well done. Remove fat from top and strain into cups and serve. 54 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 cold 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—VICTOR INE 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. 55 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 PARE AIT (Perfect 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. ^ czv 56 ERNEST OTZENBERGER CHEF DE CUISINE HOTEL DENNIS 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. Atlantic City, N.J. Mr. Otzenberger was CLARIFIED CHICKEN CONSOMME formerly Chef for G. w. Vanderbilt in Paris, Put into a soup pot five quarts of white London and New York. ... . J . . . . . . . . . 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 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, The Vendome.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. 58 JULES KOHLER CHEF DE CUISINE HOTEL ADLON Berlin, Germany Monsier Jules Kohler came to the Adlon from the most eiegant 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. CONSOMME NEB AC 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 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. 60 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. Francisin 1904. 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 flavored. Just before serving, cut into strips like matches one arti¬ choke bottom, one truffle and half a banana, adding also a glass of dry sherry. 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 World Famous Chefj 1 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 are soft. Strain though a seive. Add a pint of thick cream and three ounces of butter. Serve with croutons souffle. 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