BEN E

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 Ciub and the California Club, Los Angeles and the Hotel Maryland, Pasadena, Cal.

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 other ingredients. Place the pan to one side and lei 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.

Theig Special Soups s-Coasommes

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^"*"

World Famouj1 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.

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.

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.

EDWARD R. J. FISCHEL

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.

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.

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-

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.

World Famouj1 Cher/1

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-

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.

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.

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.

^CH^d-^C^-

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.

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

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.

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