Steaks, chops and fancy egg dishes of the world famous chefs, United States, Canada, Europe; the steak, chop and egg book . of baking powder. Drop a tablespoonful at a time into hot butter andfry brown on both sides. Obrien PotatoesCut in small squares two raw potatoes; fry in butter and then addone pimento cut in same manner as the potatoes. Salt and pepper. Stuffed TomatoesTake center from six small tomatoes, then stuff with a puree offresh mushrooms and bake for fifteen minutes. TOURNEDO McMahON Cut six pieces nice tenderloin of beef, well seasoned and fry inbutter in an earthen dish (cocot

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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 . of baking powder. Drop a tablespoonful at a time into hot butter andfry brown on both sides. Obrien PotatoesCut in small squares two raw potatoes; fry in butter and then addone pimento cut in same manner as the potatoes. Salt and pepper. Stuffed TomatoesTake center from six small tomatoes, then stuff with a puree offresh mushrooms and bake for fifteen minutes. TOURNEDO McMahON Cut six pieces nice tenderloin of beef, well seasoned and fry inbutter in an earthen dish (cocotte) for about ten minutes. Then takefrom the fire, free them from butter and garnish with olivette potatoes,small fried medallion of goose liver, and some sliced truffles. Pourover it a quart of Madeira sauce, put on fire for one minute more andserve in the same dish. 28. THEffi 5TEHK5 CHOPJtEOfi SPECIALTIES

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