International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe; the dessert book, from the International cooking library . akeoff mould and garnish pudding with strawberries which have beensoaked in chartreuse and sucre. Pour sucre Adlon over sauce as inPears Elsa. POIRE ELSA (Pears Elsa)Border of rice—one ounce Carolina rice, one pint vanilla flavoredmilk, one ounce sugar, half pint whipped cream, four leaves gelatine. SAUCE ADLON One-half pint^English cream, a quarter pint curacao, a half pintwhipped cream, mix the whole. English Cream—one pint milk, ha
International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe; the dessert book, from the International cooking library . akeoff mould and garnish pudding with strawberries which have beensoaked in chartreuse and sucre. Pour sucre Adlon over sauce as inPears Elsa. POIRE ELSA (Pears Elsa)Border of rice—one ounce Carolina rice, one pint vanilla flavoredmilk, one ounce sugar, half pint whipped cream, four leaves gelatine. SAUCE ADLON One-half pint^English cream, a quarter pint curacao, a half pintwhipped cream, mix the whole. English Cream—one pint milk, half 49 stick vanilla; half ounce sugar, two yolks of eggs. Let milk and sugarboil, pour over yolks of eggs and let cool while stirring. For the rice—cook in one quart of water for five minutes, strainand pour into sucred boiling milk. Let boil for twenty minutes;add gelatine and let cool; then add whipped cream and put intomedium sized moulds. Put layer cake on bottom of mould and letstand in cool place. Garnish center with oranges, soaked in Curacao,and garnish with two pears quartered and cooked in syrup and sprinklewith chopped pistache and EMILEBURGERMEISTER CHEF DE CUISINE HOTEL FAIRMONT San Francisco, Cal. Mr. Burgermeisterwas assistant to Bailly, the wellknown Chef of the , New York City,and worked with him atthe Grand Hotel atMonte Carlo, France;atthe Hotel Adlon, Ber-lin, Germany; theFrankfurter-hof, atFrankfurt, Germany,and the Pavilion Royalat Paris. •? He workedunder Wm. A. Escoffierat the famous Ritz-Carlton Hotel inLondon, to learn thewonderful Ritz-Carltonorganization.
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Keywords: ., boo, bookcentury1900, bookdecade1910, booksubjectcbk, bookyear1913
