International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe; the dessert book, from the International cooking library . JULES DAUVILLER CHEF DE CUISINE PALACE HOTEL San Francisco, Cal. Mr. Dauviller wasformerly the $10,000a year dictator of thecuisine i n the home ofMr. and Mrs. HarryPayne Whitnev in NewYork. The Whitneysgot him from the GrandHotel in Paris. Heserved his apprentice-ship in the Cafe de laPaix at Marguery andthe Hotel Chabot at theFrench Capital, beforetaking responsible posi-tions with the HotelE-iveria at Nice, Italyand the Grand Hotel
International dessert and pastry specialties of the world famous chefs, United States, Canada, Europe; the dessert book, from the International cooking library . JULES DAUVILLER CHEF DE CUISINE PALACE HOTEL San Francisco, Cal. Mr. Dauviller wasformerly the $10,000a year dictator of thecuisine i n the home ofMr. and Mrs. HarryPayne Whitnev in NewYork. The Whitneysgot him from the GrandHotel in Paris. Heserved his apprentice-ship in the Cafe de laPaix at Marguery andthe Hotel Chabot at theFrench Capital, beforetaking responsible posi-tions with the HotelE-iveria at Nice, Italyand the Grand Hotelat Paris. He succeededto the positi on ofChef at the Palace inSan Francisco upon theresignation of Arbogast. MERINGUES PANACHEES Four whites of eggs, well beaten, one-halfpound powdered sugar; put in pastry bag andform on piece of paper which rests on a sugar cov-ered pan. Glaze with powdered sugar, and bakein moderate oven. Garnish or fill with vanilla,coffee or chocolate ice cream, assorted andserve on a napkin. MOUSSE AUX FRAISES ROMANOFF Take two baskets of nice strawberries,select the best ones and put aside in bowl withpowdered sugar. Take
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Keywords: ., boo, bookcentury1900, bookdecade1910, booksubjectcbk, bookyear1913
