International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe; the dessert book, from the International cooking library . Hotel Chatham,Paris; the Hermitage atMonte Carlo, France;the Grand Hotel desThermes, Salsomag-giore, Italy; the fa-mous Hotel Ritz, Paris,prior to coming to theFrankfurter-hof. SOUFFLE AUX AVELINES (Souffle of Filberts)Melt two and a half ounces butter, add oneounce flour, let cook an instant. Add half a pintvanilla flavored milk, thicken with four yolks ofeggs. Take off fire and add three ounces pow-dered roasted hazelnuts; finish wi
International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe; the dessert book, from the International cooking library . Hotel Chatham,Paris; the Hermitage atMonte Carlo, France;the Grand Hotel desThermes, Salsomag-giore, Italy; the fa-mous Hotel Ritz, Paris,prior to coming to theFrankfurter-hof. SOUFFLE AUX AVELINES (Souffle of Filberts)Melt two and a half ounces butter, add oneounce flour, let cook an instant. Add half a pintvanilla flavored milk, thicken with four yolks ofeggs. Take off fire and add three ounces pow-dered roasted hazelnuts; finish with five wellbeaten whites of eggs; mix the whole and put insouffle mould; sprinkle a few shredded hazelnutson top and let bake in medium oven for fifteento eighteen minutes and serve immediately. PECHES CARUSO (Peaches Caruso)Take four large peaches, cook in syrup andwhen cooked, let get cold. Take out pits andfill with pistache ice cream. Close peaches upagain; cover with cream chantilly in giving thema cone shape. Sprinkle finely chopped pistacheover top. Put in the ice box for one hour andserve on canapies of sponge cake. a: -^^V-l/t-^ (f3- ^^eyi^-^ 43. \. HENRI BOUTROUE CHEF DE CUISINE HOTELSHELBOURNEDublin, Ireland Mr. Boutroue wasformerly with the Clif-ton Down Hotel atBristol, England, theQueens Hotel at Leeds,England, the SavoyHotel in London; theLaugham, London, alsothe Hotel Metropole,London. CHARLOTTE SOUFFLE Take a charlotte mould, garnish the interiorwith lady fingers cut to fit mould. Butterboth mould and lady fingers. Put in centera paste of a soufl[le praline; poach for aboutforty minutes. Serve with sauce sabayon orkirsch. SOUFFLE PRALINEOne-half ounce butter, one-half ouncesugar, one-half ounce flour. Work the wholetogether and add one-half pint boiling it stand a bit on the stove. Add threeyolks of eggs and soon after three whites ofeggs mounted. BOMBE TOGO Vanilla ice cream, powdered macaroonsand candied cherries cut in dice. Serve bombewith garnitu
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Keywords: ., boo, bookcentury1900, bookdecade1910, booksubjectcbk, bookyear1913
