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Page:The dainty sweet book, from the International cooking library (1903).djvu/45

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THEIR ICES, CREAMS ANDSWEETS

CESAR OBRECHT
CHEF DE CUISINE
GRAND HOTEL DE L 'EUROPE
Lucerne, Switzerland
also
PALACE HOTEL LTD.
Murren, Switzerland

Mr. Obrecht, prior to holding his present position, was at the Grand Savoy Hotel at Florence, at the Grand Hotel and Kurhaus, at St. Blasien; the Grand Hotel de Thouwe at Thouwe, the Grand Hotel Krasnapolsky at Amsterdam, the Grand Hotel de Salines at Reinfelden and the Grand Hotel Waldhaus at Vulpera.

MOUSSE DAME BLANCHE
(White Dame Mousse)

Proportions three yolks of eggs, half a pint of syrup twenty-eight degrees, vanilla, one pint of whipped cream. Mix yolks and syrup and strain. Set to cook in a vessel immersed in boiling water. Flavor with the vanilla and beat with fork from time to time. When it commences to thicken, and is sufficiently consistent, put into cold vessel and beat until completely cooled down. It ought to get double its size. Add then the whipped cream, put into a mould and let stand on salted ice one and a half hours.

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