THEIR ICES,CREAM AND SWEETS
An image should appear at this position in the text. A high-res raw scan of the page is available. To use it as-is, as a placeholder, edit this page and replace "{{missing image}}" with "{{raw image|The dainty sweet book, from the International cooking library (1903).djvu/59}}". If it needs to be edited first (e.g. cropped or rotated), you can do so by clicking on the image and following the guidance provided. [Show image] .djvu-59.png) | |
OTTO GEUTSCH
CHEF DE CUISINE
HOTEL WINDSOR
Montreal, Que. Canada
Mr. Geutsch has been at some of the finest hotels in France, the Hyde Park, London; Cafe Royal, London and also Delmonico's London. The famous chef Monsieur Comer of the Ritz-Carlton sent him to the Cafe Martin of New York City; later he was at Cafe de la Opera, New York City. While in New York he was awarded five first prizes at the Annual Culinary Exposition and in 1912 received a Medal of Honor by the French Government.
SOUFFLE PALMYRE
Make a vanilla souffle with lady fingers dipped in Curacao and bake in oven for ten minutes. Souffle is made of a half pint of milk, a quarter pound of sugar, two ounces fresh butter, three yolks and four whites of eggs, one ounce farina: Cook milk and sugar, add the farina mixed with a spoonful of cold milk for two minutes and complete mixture off the stove with butter and eggs very firmly beaten.
PECHES POLE DU NORD
(Peaches North Pole)
Poach four nice peaches in vanilla syrup and peel them. Let cool off in the syrup over ice. Dish up in timbal form on layer of vanilla ice cream and pour the following sauce over: one-quarter pint of whipped cream mixed with glass of curacao and a little double cream and serve with some little petit fours.
53
