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Page:The dainty sweet book, from the International cooking library (1903).djvu/44

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WORLD FAMOUS CHEFS

HENRI BOUTROUE
CHEF DE CUISINE
HOTEL SHELBOURNE
Dublin, Ireland

Mr. Boutroue was formerly with the Clifton Down Hotel at Bristol, England, the Queen's Hotel at Leeds, England, the Savoy Hotel in London; the Laugham, London, also the Hotel Metropole, London.

BOMBE TOGO

Vanilla ice cream, powdered macaroons and candied cherries cut in dice. Serve Bombe with garniture of preserved cherries and syrup of same (reduce the latter to half), a little Bar-le-duc arrowroot; put the cherries in syrup and let freeze.

 

JOHN CHIAPPANO
CHEF DE CUISINE
AUDITORIUM HOTEL
Chicago, Ill.

Mr. Chiappano has been with some of the finest Hotels in this country and Europe.

PEACHES A LA TORINESE

Preserved peaches, stuffed with hazelnut ice cream. Serve on sponge cake with wine jelly.

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