Steaks, chops and fancy egg dishes of the world famous chefs, United States, Canada, Europe; the steak, chop and egg book . EGGS A LA KING Poached eggs and fresh mushroom peelssauted in sauce Perique, which is made, withchopped truffles and brown sauce. LOUIS PFAFF CHEF DE CUISINE NEW WILLARDHOTEL Washington, D. C. Mr. Pfaff was for-merly at the followingprominent New YorkCity hotels. The , The UnionSquare, The Albemarle, NewAmsterdam; also at theRoyal Moskoko at On-tario, Canada. OMELETTE A LA DENNIS Chop some chicken livers and fresh mush-rooms. Fry the livers in butter
Steaks, chops and fancy egg dishes of the world famous chefs, United States, Canada, Europe; the steak, chop and egg book . EGGS A LA KING Poached eggs and fresh mushroom peelssauted in sauce Perique, which is made, withchopped truffles and brown sauce. LOUIS PFAFF CHEF DE CUISINE NEW WILLARDHOTEL Washington, D. C. Mr. Pfaff was for-merly at the followingprominent New YorkCity hotels. The , The UnionSquare, The Albemarle, NewAmsterdam; also at theRoyal Moskoko at On-tario, Canada. OMELETTE A LA DENNIS Chop some chicken livers and fresh mush-rooms. Fry the livers in butter, add the mush-rooms. Moisten with a little port wine, thenreduce. Cut two peeled tomatoes in halves,also two Spanish sweet peppers and fry in the inside of the omelette with the choppedlivers, the sweet peppers and mushrooms andalso the tomatoes. Surround the omelette with alittle tomato sauce. <1^ ^/^^. ERN ESTOTZENBERGER CHEF DE CUISINE HOTEL DENNIS Atlantic City, Mr. Otzcnherger was formerly Chef for G. W. Vanderhilt in Paris, London and New York. 35
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Keywords: ., boo, bookcentury1900, bookdecade1910, booksubjectcbk, bookyear1914
