Steaks, chops and fancy egg dishes of the world famous chefs, United States, Canada, Europe; the steak, chop and egg book . 44. ARTHUR TAYLOR CHEF DE CUISINE HOTEL RAYMONDPasadena, Cal,Mr. Raymond is Chefat the Hotel Raymond,Pasadena, Cal. duringthe winter season, andat the Ocean SideHotel, Magnoha, Mass.,during the summerseasons. TENDERLOIN STEAK, Sauce BeainaiseCut four tenderloin steaks one and a halfinches thick. Broil or saute in a little oil orbutter. Season with salt and SauceChop up three shallots, add one gill tarragonvinegar, and put on the fire. Reduce to
Steaks, chops and fancy egg dishes of the world famous chefs, United States, Canada, Europe; the steak, chop and egg book . 44. ARTHUR TAYLOR CHEF DE CUISINE HOTEL RAYMONDPasadena, Cal,Mr. Raymond is Chefat the Hotel Raymond,Pasadena, Cal. duringthe winter season, andat the Ocean SideHotel, Magnoha, Mass.,during the summerseasons. TENDERLOIN STEAK, Sauce BeainaiseCut four tenderloin steaks one and a halfinches thick. Broil or saute in a little oil orbutter. Season with salt and SauceChop up three shallots, add one gill tarragonvinegar, and put on the fire. Reduce to the yolks of four eggs, cook slightly, butdont curdle. Stir quickly with whip a half gillof cream sauce. Mix all the above together andstir in slowdy one-half pound of melted butter,six drops of Tobasco sauce, salt to taste, and alittle chopped green tarragon. Serve over must be taken not to have the sauce hot,just warm, as it will break if too hot. OMELETTE SOUFFLES, VANILLAMix in a bowl, three egg yolks with six table-spoonfuls of powdered sugar, adding one teaspoon-ful vanilla flavoring. When this prepara
Size: 1393px × 1793px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., boo, bookcentury1900, bookdecade1910, booksubjectcbk, bookyear1914
