Steaks, chops and fancy egg dishes of the world famous chefs, United States, Canada, Europe; the steak, chop and egg book . HENRI BOUTROUE CHEF DE CUISINE HOTELSHELBOURNEDublin, IrelandMr. Boutroue wasformerly with the Clif-ton Down Hotel atBristol, England, theQueens Hotel at Leeds,England, the SavoyHotel in London; theLaughan:!, London, alsothe Hotel Metropole,London. OEUFS DURS EN CURRYHard boiled eggs with curry sauce and ricerooked in water as garniture. Curry SauceOne onion, one-half potato, one slice ofboiled ham chopped fine. Put the whole in asauce pan with butter. Add one tablespoonf

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Steaks, chops and fancy egg dishes of the world famous chefs, United States, Canada, Europe; the steak, chop and egg book . HENRI BOUTROUE CHEF DE CUISINE HOTELSHELBOURNEDublin, IrelandMr. Boutroue wasformerly with the Clif-ton Down Hotel atBristol, England, theQueens Hotel at Leeds,England, the SavoyHotel in London; theLaughan:!, London, alsothe Hotel Metropole,London. OEUFS DURS EN CURRYHard boiled eggs with curry sauce and ricerooked in water as garniture. Curry SauceOne onion, one-half potato, one slice ofboiled ham chopped fine. Put the whole in asauce pan with butter. Add one tablespoonfulof curry powder, two tablespoonfuls of puree oftomatoes, and one-half cup of bouillon or whitestock. Let cook for about an hour and servewithout straining the sauce. ^i en- ^Hii iai-iLi JEAN MILLON Chef RITZ-CARLTON HOTEL New York City OEUFS ROCHES SIMUENE(Poached Eggs Simuene)Poach eggs as usual and put on a half toasted English muffin andpour a Bearnaise sauce with a slight tomato flavor over 44

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Keywords: ., boo, bookcentury1900, bookdecade1910, booksubjectcbk, bookyear1914