BEN E

CHEF DE CUISINE

HOTEL ARLINGTON Santa Barbara, Cal. Mr. Dupaquier'sfirpt position was in The Pendennis Clvib, ol Louisville, Ky. Later at the Gault House, Louisville, the Missouri Athletic Club, the Mer- santile Club and tlie New Jefferson Hotel of St. Louis; the Jonathan Cuib and the California Club, Los Angeles and the Hotel Maryland, Pasadena, Cal.

FRIED PORK CHOPS WITH ONIONS Season six nicely pared pork chops all over with a teaspoonful of salt and half teaspoonful of white pepper. Heat in frying pan with a table- spoonful of good lard. Lay in the chops, one beside the other, and fry for six minutes on each side. Dress on hot dish and serve with fried onions on top of the chops.

Fried Onions Peel and slice round shape, four medium sized, sound, white onions. Season with half teaspoonful salt. Detach them at the rings and gently roll in two tablespoonfuls of flour; then plunge them in boiling fat and fry for eight minutes, or until they obtain a good golden color. Lift them up with a skimmer, lay on a cloth to dry and use as required.

LAMB STEAKS, PUREE OF CHESTNUTS Have three steaks of three-fourths pound each cut from a tender leg of lamb. Make a few incisions around the skin and season with a teaspoonful of salt and a half teaspoonful white pepper. Heat a tablespoonful of butter in a frying pan; add the steaks one beside another and fry for six minutes on each side. Remove and dress a puree orcheLuts on a hot dish, pyramid shape, and arrange he steaks a ound Free the pan from all fat and add a tablespoonful of sherry and one gill of demi-glace; boil for two minutes and pour around

the steaks.

Puree op Chestnuts

Slit on one side thirty-six good si.ed, so.md Italian cliestm.ts; plungetheminboilingwaterfortenminutes; drain and peel and then

place them in a small sauce pan with two and a half g.lls o •^'^^1^, Season with a half teaspoonful of salt and two saltspoonlul. ul white

World Famous CherF"^

pepper. Cover the pan, boil for a minute, then set in the oven for thirty-five minutes. Remove, place the whole in a mortar and pound to a smooth paste. Press through a sieve into a small sauce pan, add one saltspoonful of grated nutmeg, one-half ounce butter and two tablespoonfuls cream. Mix well, heat for two minutes and use as required.

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TtlEffi 5TEflK5 tmmM SVIQPUIW

A. SCHLOETTKE

CHEF DE CUISINE

WESTMINSTER

HOTEL Dresden, Germany- Mr. Schloettke served his apprenticeship at the Kalms Hotel at Brunswig, Germany. Since then he has served at the Traiteur Ferario, at Dresden, Germany; the Hotel Fahrhaus at Hamburg; the Dom Hotel at Cologne on Rhine; the Hotel Rich- mond at Geneva, Swit- zerland, the Hotel St. Croix, the Grand Hotel Bergeus, at Geneva, and the Grand Hotel du Parquis at Vevey, Swit- zerland,

OEUFS POCHES A LA WELIDOFF

Poach ten eggs on round pieces of toast and serve with a shrimp sauce poured over the top. Also sprinkle over a few pickled shrimps and five chopped truffles.

COTELETTES D'AGNEAUX GRILLEES POMMES MIGNON

Cut out eight lamb chops, flatten and season. Broil over a brisk fire and serve rare. Mignon potatoes cut from raw potatoes in juli- enne, about the size of a match or a little larger.

HENRI BERGER

CHEF DE CUISINE

FRANKFURTER- HOF

Frankfurt, A. M. Germany Mr, Berger has been with the following ho- t(!ls: Hotel Chatliam, Paris; the Hormitage at Monte Carlo, France; the Grand Hotel des Therines, Salsomag- giore, Italy; the fa- mous Hotel Ritz, Paris, prior to roming to the Frankfurter-hof.

COTELETTES D'AGNEAU VALENCAY

(Lamb Chops, Valencia Style) Take eight rib lamb chops and fry on one side in butter. Stuff the cooked side with puree of fresh Bechamel mushrooms in which mix a fresh truffle. Put back in casserole and place in oven to finish cooking. Dish out on round })latter, fixing chops in turban style, and garnish with cauliflower sauted in butter. Make a sauce of the stock left in casserole by adding one glass of Madeira. Pass through cheese cloth and serve on the side.

POACHED EGGS ON TOASTED MUFFINS

Eggs are best when poached in milk. Let milk come to a boil, drop eggs into the milk and remove receptacle from fire for five minutes, then place eggs on muffins.

GEORGE E. SCHAAF

CHEF DE CUISINE

HOTEL ALBANY

Denver, Colo. Mr. Schaaf has been connected with several prominent hotels in this country prior to coming to the Albany, aiKl was at one time, Chef at the Minneapoiis Club in Minneapolis.

JOHN BICOCHI

CHEF DE CUISINE

HOTEL PIEDMONT Atlanta, Ga. Mr. Bicochi learned the business vmder his father who was Chef for Count Bianchette of Italy. Was at Hote Continental, Rome; the Bristol, Paris; and the Knickerbocker and Marie Antoinette, New York City.

PIEDMONT OMELETTE Peel, clean and wash well twelve fresh mushrooms; slice and place in a sauce pan, add three sliced green peppers and a tablespoonful of butter and cook for five minutes. Then add the breast of a boiled chicken sliced; two tablespoon- fuls of cream sauce and season to taste. Take twelve eggs, break into a bowl, add a half cup of cream, beat up well with a beater. Put in a frying pan four ounces of butter, set on hot fire, then drop in your eggs, mix well for about three minutes and fold up the opposite sides. Then pour into this the above preparation and fold over all ways. Keep side of pan on hot fire, turn out on platter and decorate the ends of the ome- lette with what filling you have left.

WILLIAM SHAKESPEARE'S MUTTON CHOP

Prepare two English mutton chops (loin

chops), one and a half inches thick. Broil them

for five minutes on each side, then place in a

sauce pan with the following ingredients: A half

a gill of cider vinegar, four shallots chopped very fine, twenty-four

crushed pepper corns, moisten with one pint of brown gravy and let

simmer for ten minutes. Add a teaspoonful of diluted English mustard

and a good dash of Worcestershire sauce; strain over the chops and add

two chopped pickled English walnuts and two peeled, partly cooked

cucumbers, cut in long strips. Let this cook for twenty minutes and

finish with two ounces of sweet butter. Serve baked potatoes separate.

EGGS AU BEURRE NOIR

Take an earthen au gratin dish, grease inside with a little butter, drop two eggs in nicely, so they will not break, put into hot oven until

ij^^WbRLD^MOU/ CmEET

well set, take about three ounces of butter, put in frying pan over a hot fire until it almost boils; take half a lemon and squeeze juice into butter until it sizzles, then pour over the eggs and serve.

SPRING LAMB CHOPS WITH VIRGINIA HAM

Take eight rib lamb chops, flatten out a little, season well on both sides with salt and white pepper; arrange nicely on broiler and turn over three or four times; take four slices of very thinly cut Vir- ginia Ham and put on broiler without seasoning and cook until done. Place on platter, arranging one chop, a piece of ham and one chop alternating and decorate with watercress.

THE BONEPARTE OLD GUARD STEAK Cut a sirloin about three pounds, saute in butter over a very hot fire for five minutes on each side, then place in a brazier with three raw potatoes sliced a half inch thick, one dozen white onions, four ounces of butter, a half glass of sherry and a half of claret; one cup chicken broth; let braise in oven for twenty minutes, then add fifteen mushrooms, a half pint green peas, a half pint brown gravy and eight slices of beef marrow. Let cook in oven for five minutes. When ready to serve, garnish with a little finely chopped parsley.

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TtiEffi Mm CflOPJtEoo Specialties

ADRIAN DELVAUX

CHEF DE CUISINE

HOTEL BALTIMORE Kansas City , Mo. Mr. Delvaux started in at the Grand Hotel in Reimes, France, and thence to the Bristol Hotel in Paris. In this country, at the Chicago Club, Hotel Congress and Annex, Chicago and at the Auditorium Hotel,

Chicago. He has been at the Hote 1 Baltimore for five years, where he has made the Balti- more famous for its cuisine.

POACHED EGGS ON CREAM TOAST Prepare a pan with boiling water, adding salt. Break eight eggs carefully into small indi- vidual dishes and drop into the boiling water, one at a time. Allow to boil two minutes very slowly. Have a platter prepared with four pieces of toast and pour one pint of rich boiling cream over the toast. Take eggs from water by means of a skimmer, place on toast and serve.

BROILED SPRING LAMB CHOPS WITH BACON

Prepare four small lamb chops; season with salt and pepper. Place a half tablespoonful of olive oil in a small dish, roll chops in this. Then place in broiler and broil on both sides until done. Broil four strips of bacon; put chops on platter with bacon on top and garnish with slices of lemon and sprigs of parsley.

EGGS PROVENCALE Take four good-sized tomatoes, set in boiling water for a half minute. Remove from water and peel. Cut a small slice off the top and hollow the tomatoes. Season well with salt and pepper and then break an egg into each tomato. Butter a small pan, set tomatoes in same with buttered oil paper over and put in hot oven for six or seven minutes. Place tomatoes on hot platter; pour rich cream sauce over and serve.

OMELETTE WITH FRESH MUSHROOMS

Break eight fresh eggs in a bowl, add a half cup of good cream, salt

and peppery beat well together and take six or eight fresh mushrooms,

peel, slice and fry in butter. Put two tablespoonfuls of clarified butter

in frying pan and let get hot. Pour your eggs into this butter and stir.

World Famouj^ Chert

When eggs are half done, roll in the pan and put a half of the mushrooms in center of omelette. Turn the omelette out on hot platter and place the other half of the mushrooms on each end and serve.

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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.

SCALLOP OF BEEF TENDERLOIN

Take one pound tenderloin steak, slice very thin. Take one onion and saute in clarified butter. Put the beef in with the onion and saute until cooked. Add a half pint of tomato sauce, half a can of button mushrooms, half a can of Spanish peppers and twelve pieces Parisienne potatoes. Serve hot.

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THEIC 5TEHK5 CfiOR3tE(Jfi SPECIALTIES

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. "

MIGNONETTE DE VEAL YOETTE

(Small Veal Steaks Yoette)

Eight small pieces of veal breaded in eggs and bread crumbs; fry to a golden brown and mount on a bed of creamed spinach or puree of spinach with two eggs beaten into it and cooked for ten minutes. Form bed of spinach in center of dish, put veal nicely arranged on top and garnish with green asparagus and small potatoes parisienne. Pour butter over the whole and serve Estragon Sauce on the side.

World Famouj^ Chert

HENRY JOHANNSEN

CHEF DE CUISINE

HOTEL ROYAL PALM

Miami, Fla. Mr. Johannsen was at the Country Club, Brooklyn, Mass., Ma- plewood Hotel, White Mountains, N. H., Hotel Alcazar, St. Au- gustine, Fla., and at the Oriental Hotel, Man- hattan Beach, N. Y.

OMELETTE TILLY— Breakfast Dish

Beat three eggs and two tablespoonfuls of cream together. Take one ounce of Virginia Ham, cut it into small cubes, sprinkle with a pinch of grated Parmesan cheese and a little chives; season and mix together with the eggs. Mix the w^hole in an omelette pan and fry to a nice golden color. Garnish wath asparagus tips au gratin (take one dozen asparagus tips, lay them on a buttered shirred egg dish and cover the tips with cream sauce; then sprinkle a little cheese and melted butter on top and place in a hot oven until done). Serve around the omelette.

TENDERLOIN STEAK, GOURMET

Cut tenderloin steak one and a half inches thick. Prepare one teaspoonful of shallots chopped fine, one teaspoonful of fresh mushrooms chopped fine and six to eight fresh oysters. Saute together in butter and add a pinch of fresh parsley. Split the tenderloin steak on one side and fill it with the above preparation, placing it

in the center. Place the steak on a broiler and cook medium rare.

Serve with Maitre d' Hotel potatoes. Sirloin steak may also be prepared

in the same way.

VEAL STEAK, Prince Henry

Take the heart of the leg, also called the schnitzel part, cut a steak about one inch thick, place in a frying pan, season with salt and paprika and fry until a golden color. Cut up some salt pork, one small shallot and six to eight sardelles. Put them in the pan with the steak and allow to simmer three or four minutes. Add one cup sour cream and let simmer for about eight or ten minutes. When steak is done, arrange

TtlEffi 5TEHK3 (mP5tM SPECIALTIES

on plate, strain the sauce and pour over the steak. Garnish with chateau potatoes and asparagus tii)s.

EGGS VIRGINIA

Make one large round corn fritter. Cut up in small dice one cooked breast of fowl and one-third as much cooked Virginia ham. Place the above in some good cream sauce, season to taste and let come to a boil. Place corn fritter on a dish and cover with the chicken and ham. Place on top of this one poached egg. Serve hot.

EGGS MAUD ADAMS

Cut one fresh tomato in half, season with salt and pepper and turn in flour and then in egg wash and fresh bread crumbs. Fry in clarified butter to a golden color. Place on top of tomato one slice of smoked salmon slightly heated; on this place one poached egg. Cover with Bearnaise sauce and garnish with one slice of truffle or head of small fresh mushroom. Serve at once.

EGGS— BULL MOOSE

Prepare some Oyster Bay asparagus with rich cream sauce and season to taste. Cut some egg plant about the size of a regular fish cake. Dip in beaten egg and roll in fresh bread crumbs. Fry in deep grease to a golden color. Scoop out the egg plant with a parisienne cutter and insert therein the asparagus tips. On top of this place a poached egg and cover the whole with cream or Hollandaise sauce. Garnish on top with a disc the size of a twenty-five cent piece cut out of a thin slice of truffle. Serve hot.

EGGS— BROADWAY

Cut up some raw Virginia ham and green peppers in small dice and saute in butter. When done, add one spoonful of corn stewed in

World Famouj' Chert^J

cream. Place all in a shirred egg dish, break two eggs on top, cover with heavy cream sauce and sprinkle with grated swiss cheese. Place in a hot oven and bake till done to a brown color. Serve at once.

PAPRIKA STEAK

Prepare a two-pound sirloin, season with salt and pepper and one-half teaspoonful of Hungarian Paprika all of which should be rubbed in thoroughly. Place the steak in a casserole with some good clarified butter, two sliced onions and two ounces of salt pork. Let braise for about five minutes until both sides are browned. Then put in one glass of sour cream, one gill of good Mosel wine and one spoonful of rich tomato sauce. Let boil for about ten to fifteen minutes more with the casserole covered. Take out the steak and place on a platter. Strain over the sauce and garnish top of steak with a few sardelles. Surround the whole with six small tomatoes baked in butter.

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THEffi5TEflK5CH0PJtE(iQ SPECIALTIES

G. MILHAU

CHEF DB CXJISINE

TAIT-ZINKAND CAFE

San Francisco, Cal.

Mr. Milhau learned his trade at the Cafe Boudoul at Marseilles, France, Following this he was Chef at the Grand Hotel De la Paix at Florence, Italy., Coming to this country he was at the Union Club, Boston, the Tour- raine Hotel, Boston, the Metropolitan Club and at the St. Regis Hotel, New York City. He came west with Mr, EmileBaillytoopenthe Fairmont Hotel in San Francisco.

SOUFFLE PARMESAN INGREDIENTS

Take a sixth of a pint of milk, four ounces of Parmesan cheese grated, one ounce of flour, a half ounce of butter, three yolks of eggs and five whites, beaten up.

Boil the milk first, melt the butter in a separate dish or sauce pan, add the flour to it and mix well. When the milk is boihng, stir the butter and flour into it; then add the cheese and yolks of eggs. Let the whole get a little cool and mix in the whites of eggs beaten up and cook in moderate oven. "~

JOHN PFAFF

CHEF DK CUISINE

HOTEL CAPE MAY

Cape May, N. J. Mr. John Pfaff has been at the following hotels: Hotel Marie Antoinette, New York City, Hotel Metropole, Philadelphia, Brighton Beach, at Coney Island , New York; the Hotel Kaaterskill, Kaaterskill, N. Y.

OMELETTE A LA WOOD

Take two sweetbreads and eight mushrooms sliced and stewed in butter, then add one-half cup of cream and a tablespoonful of sherry and put in omelette made of eight eggs.

TH0K 3TEflK5CHOP3&E60 5P£ClflLTlE3

G. R. MEYER

RECTOR'S Chicago , 111. With finest hotels in Europe , also the Aud- itorium, Congress and College Inn, Chicago.

EGGS RECTOR

Make as many pieces of toast as desired, having the toast the size of the egg. Have pre- viously boiled down a quart of double cream with a dash of paprika and a little salt. Put into a shallow pan enough water in which to poach eggs; put a little salt into the water. When the water boils, break gently the eggs and drop them into the boiilng water. Draw pan aside so that the eggs will only simmer, allowing two eggs for each person. Broil a slice of bacon for each egg; have everything hot. Dress the eggs on the toast on a platter or on individual dishes, /our a iit.ic cream over each piece and place a shce of bacon on t^p and serve hot.

World Famou/ Chert fl

VICTOR HIRTZLER

CHEF DE CUISINE

HOTEL ST. FRANCIS San Francisco, Cal. Mr. Hirtzler was born in Strasbourg, Alsace, Germany, and learned his profession i"^''?,": ^'-"'- Fevpell in Strasbourg wiiv, jy considered one of ti,^ 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 Sherrj' 's famous Cafe. New York City. He came to San Fran- cisco to open the Hotel St. Francisin 1904.

BORDELAISE FOR STEAKS Simmer three minced shallots or one onion — the former should be used if a correct sauce is desired — until the onions are tender, but do not brown. Add half a wine glass of Claret, a pint of brown sauce, a crushed clove of garlic and ome chopped parsle}^ also butter the size of an egg Strain the marrow of a beef bone which has been cooked half an hour in salt water. Pour over the steak which has been broiled as usual, either rare or medium, as preferred.

DUXELLE OF FINE HERBS SAUCE Have four spoonfuls of minced pork and butter — half and half — simmering in a sauce pan. Add three spoonfuls of minced shallot, a clove of crushed garlic, frying together, but not discolor- ing. Add a scant half cup of fresh mushrooms, chopped coarsely. Simmer for ten minutes, when the moisture from the mushrooms is ^-bsorbed. Cook slowly so as not to brown the onions or shallots, which e^^er you use. Add a tea^^poonful of minced parsky, chopped as fine as can be. Last of all, a large cup of clear brown gravy, strained, to which a^td a small glass of Madeira.

MUSHROOM SAUCE

Trim and wash, removing sand and soil. Parboil in boihng water for five minutes, using just enough water to barely cover. Then add salt, better and white pepper, continuing until boiled tender. Thicken with flo^^ir. Add more butter just before serving, or if desired with white meat, add cream iT26tead. To a pint of sauce add the juice of half a lemoU, just before serving.

TfiEffi 5TEflK3 CmwiM Specialties

ITALIAN SAUCE Take one onion or six small shallot onions and mince very fine. Simmer in a wine glass of Sherry, until dry, but not discolored. Add a small can of minced mushrooms and two cups of brown gravy and a pony of Sherry, seasoning with salt and pepper.

HAZELNUT BUTTER Brown four ounces of butter slightly, skimming off the foam that arises. Pour off, using only the clear part. Season with salt, pepper and lemon juice. Strain through a fine s+^ ^"

or whatever it is to be served with. M'

INTERNATIONAL COOKING LIBRARY

By the World Famous Chef

Complete in Twelve Volumes

Vol. No. 1— Salads and Salad Dressings

*' ** 2 — Dainty Sweets (Ices, Creams, Jellies and Pre- serves)

'' '' S^Ultra Select Dishes for Afternoon Teas

*' '* 4— CV»afing Dish Specialties

^nal Dessert and Pastry Special-

"^ <^cipes

ds Finishings

nplete and most

inary line. The

United States,

rs to CO.

f f y^ 1 f"^ ^i

INTERNATIONAL COOKING LIBRARY

World Famous Chef

Complete in Twelve Volumes

Vol. No. 1 — Salads and Salad Dressings

*' ** 2 — Dainty Sweets (lees, Creams, Jellies and Pre- serves)

*' ^' 3 -Ultra Select Dishes for Afternoon Teas

*' '* 4 CV»afing Dish Specialties

""^nal Dessert and Pastry Special-

VICTOK IIIKTZl.Lni

CHEF DE CTJISINE

ST. FRANCIS

San Francisco, Cal.

Mr. Ilirtz'.or • was

born in Strasbourg.

Alsuoe, Germany, and

learned liis profes.'uon

'■•^•'o: '^-''' Feypell JQ Strasbourg wiU, j„

considtTcd one of t\Q

i'nn-^l Ch..-fa in Fraiuo.

Mr. Hirtzler has been

in the best holfls in

France and Germany.

Coming to the United

Stall's he started in at

thp Old Briuii^wick in

New York City, and

DUXELLK , _, .

Have tour apooi.. butter — half and half — Run- Add three spoonfuls of miui crushed garlic, frying togetl ing. Add a scant half cup chopped coarsely. Simmc when the moisture fron^ pinishings M),sorbed. Cook slowly tv a. onions or shallots, which ever teabpoojxfjjl of minced parsl'^y^

then lit iha Wal.io'rf '^" ^'^^^ ^^- -^«»t "f ilH; a large

Astoria, New York Citj then at Sherry' V famous

;ife, New York City. ite came to San Fran- .rSGO to open the Hotel

I. Francis in 3 904.

gravy, strained, to which ari^ Madeira.

riplete and most inarv line. The MU8HR00M SA United States, riiii) .Mid wa.-h, removing- Parboil ii) br,iHng water ff)r five\ .i'ioo oio.i^h warei- io borely cover. Then ^dd salt, bi'^t pepper, continuing until boiled tend.3r. Thicken with flo^JrS tO '>utTev .u..f before serving, or if desired witli while mea t otend. To a pmt of s^^uce a(^d the Juice of half a len.oi i. CO.

LIBRARY OF CONGRESS

LIBRARY OF CONGRESS

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