1925 About Town Cocktail Book by Joe Fitchett

about town cocKtail booK !

FROM THE CHEF

The following are a few of the very favorite recipes of Antoine Bernhart, Chef of the Hotel Vancouver, which he has been generous enough to present to us. STRAND COCKTAIL Shrimps and crabflakes, 1/2 lemon juice, 3 drops tabasco sauce, a tablespoon tomato ketchup, 1 tablespoon of mayonnaise, 1 tablespoon fresh cream, 1 teaspoon of Worcestershire sauce. PLOVERS'EGGS ARD boiled egg sliced in a bed of watercress, sauce Ravigotte. H STUFFED CHICKEN BRITISH COLUMBIA Boned, stuffed with some sweet corn, done in cream sauce with yolk of egg. Fry in butter small quantity of minced onion and two or three chicken livers. When slightly cooked strain through a sieve and mix with 5 oz. of very finely chopped suet, add one raw egg, a little sage and a touch of thyme. Season with salt and pepper and stuff the boned chicken with the mixture. STUFFED CHICKEN MELBA WITH PUREE OF MUSHROOMS HONEYDEW MELON SUPREME WITH a medium sized parisienne vegetable scoop ball out an ice cold ripe Honeydew melon. Place the balls in a bowl and squeeze over them the juice of one lemon. Pile the balls in a su preme stand well iced. HAZELNUT-HONEY CUSTARD PIE CRUST baked first, filled with following custard; 8 whole eggs, 5 oz. strained honey, 1 quart milk, 1 teaspoon vanilla and 2 oz. fresh filberts fried in butter beforehand. Bake in hot oven. FILET MIGNON GEORGE V gTUFPED tomatoes, mushrooms, rissoles potatoes.

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