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Page:The dainty sweet book, from the International cooking library (1903).djvu/63

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THEIR ICES, CREAMS, AND SWEETS.

one-half inches in diameter, and cut these rounds in two through their diameter so as to make twelve half rounds. Butter generously on both sides and dry to a golden color over a slow fire; place on the serving plates, sprinkle with a little powdered sugar and cover with the crushed berries. Place a thin layer of whipped cream over this, desorate with the other half of the berries which were left whole and ornament around with whipped cream. (The whole berries should be rolled in powdered sugar before using.)

 

JULES KOHLER
CHEF DE CUISINE
HOTEL ADLON
Berlin, Germany

Monsier Jules Kohler came to the Adlon from the most elegant and famous Restaurant in Paris, the "Cafe de Paris."

SURPRISE DES CHARTREUX

One-third pint of double cream, same quantity of whipped cream, one and a quarter ounces cake crumbs, one-fifth pint of chartreuse, four leaves of gelatine. Heat double cream, add soaked gelatine and let cool, then add whipped cream and cake crumbs and pour over the chartreuse. Place tart mold on round platter and put in cool place. Take off mold and garnish pudding with strawberries which have been soaked in chartreuse and sucre. Pour sucre adlon over sauce as in Pears Elsa.

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