International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe; the dessert book, from the International cooking library . JEAN JUILLARD CHEF DE CUISINE HOTEL ADOLPHUS Dallas, TexMr. Juillard was for-merly at Cafe Anglais,Paris; Hotel Hermi-tage, Monte Carlo; Ho-tel dAngleterre, Ven-ice; Savoy Hotel andPrincess Restaurant,London; the Plaza,Belmont and Astor Ho-tels, New York City;Hotel La Salle, RectorsCafe and UniversityClub, Chicago. STRAWBERRY ROMANOFF Put together in a bowl, three cups of straw-berries, three-quarters of a cup of sugar, one-third of a
International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe; the dessert book, from the International cooking library . JEAN JUILLARD CHEF DE CUISINE HOTEL ADOLPHUS Dallas, TexMr. Juillard was for-merly at Cafe Anglais,Paris; Hotel Hermi-tage, Monte Carlo; Ho-tel dAngleterre, Ven-ice; Savoy Hotel andPrincess Restaurant,London; the Plaza,Belmont and Astor Ho-tels, New York City;Hotel La Salle, RectorsCafe and UniversityClub, Chicago. STRAWBERRY ROMANOFF Put together in a bowl, three cups of straw-berries, three-quarters of a cup of sugar, one-third of a cup of Maraschino di Zara. Stewabove on the fire for two minutes. When cooledoff, put in champagne cups. For decoration useone cup of whipped cream, mixed with a thirdcup of sugar, and flavored with one-third cup ofstrawberry juice. Mmlu ©/W^^CvvM^x?^. CHAS. GROLIMUND CHEF DE CUISINE WASHINGTONHOTEL Seattle, Grolimund wasformerly at the GrandHotel Neues Stahlbad,St. Moritz-Bad; GrandHotel Brussels, Brus-sels; Grand Hotel Quir-inal, Rome; Grand Ho-tel Anatre Nation, Bar-celona, Restaurant Del-monico. New York andthe St. Francis, SanFrancisco. 38
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Keywords: ., boo, bookcentury1900, bookdecade1910, booksubjectcbk, bookyear1913
