Open main menu

Page:The dainty sweet book, from the International cooking library (1903).djvu/57

There was a problem when proofreading this page.

THEIR ICES,CREAMS AND SWEETS

GERARD EMBREGTS
CHEF DE CUISINE
CHATEAU FRONTENAC
Quebec, Canada

Prior to coming to America, Mr. Embregts was at the Maison-LeClerc, in Belgium; and the Hotel St. Antoine; the Tavern Renjeaux, in Belgium, the Grand Hotel de L'Empereur at Ostend, Holland, the Berkeley Hotel, Hyde Park Court Club, also at the Embassy de Russe, London.

BAVAROIS AUX FRAISES
(Bavarian Cream with Strawberries)

Break four yolks of eggs in casserole, two whole eggs well beaten, add boiled milk, one sugar, vanilla flavored. Put on stove until thickens slightly, add few leaves of gelatine. Add crushed strawberries and put on ice in moulds before serving.

 

HENRI BERGER
CHEF DE CUISINE
FRANKFURTER-HOF
Frankfurt,
A. M. Germany

Mr. Berger has been with the following hotels: Hotel Chatham, Paris; the Hermitage at Monte Carlo, France; the Grand Hotel des Thermes, Salsomag-giore, Italy; the famous Hotel Ritz, Paris, prior to coming to the Frankfurter-hof.

PECHES CARUSO
(Peaches Caruso)

Take four large peaches, cook in syrup and when cooked, let get cold. Take out pits and fill with pistache ice cream. Close peaches up again, cover with cream chantilly in giving them a cone shape, sprinkle finely chopped pistache over top. Put in the ice box for one hour and serve them on canapies of sponge cake.

 

51