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Page:The dainty sweet book, from the International cooking library (1903).djvu/61

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THEIR ICES, CREAMS AND SWEETS

JULES BOUCHER
CHEF DE CUISINE
HOTEL ARLINGTON
Hot Springs, Ark.

Mr. Boucher served his apprenticeship at famous French Hotels and Cafes under Chefs world famous, such as Father Thiebout, of the Maison et Chabot of Paris, Chef Cassinin, of the Maisson Dorce, and was at the Restaurant Marguery, Palace Madelaine of Paris and the Cafe Royal of London. Coming to America he was at the Hotel Tourraine, Boston, Auditorium Hotel, Chicago, and the Detroit Club, at Detroit.

BANANA SOUFFLE RUSSE

Peel four bananas, pour kummel over them and pass the soaked bananas into sifted flour. Prepare, one cup powdered sugar, one cup flour, one cup milk, four yolks one glass liqueur kummel, twelve well beaten whites of eggs and a little salt. Mix the flour and milk, add sugar, kummel and salt, and boil until it shows a certain consistency, stirring well. Take off range and add yolks and bananas. Put into a china dish, then add the whites well beaten and mix slowly. Fill banana forms with mixture mentioned and put in stove for a few minutes until golden brown color and souffle. Sprinkle powdered sugar and serve on napkin.

 

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