WORLD FAMOUS CHEFS
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G. MILHAU
CHEF DE CUISINE
TAIT-ZINKAND CAFE
San Francisco, Cal.
Mr. Milhau learned his trade at the Cafe Boudoul at Marseilles, France. Following this he was Chef at the Grand Hotel De la Paix at Florence, Italy., Coming to this country he was at the Union Club, Boston, the Tourraine Hotel, Boston, the Metropolitan Club and at the St. Regis Hotel, New York City. He came west with Mr. Emile Bailly to open the Fairmont Hotel in San Francisco.
TARTELLETTES CALIFORNIA
Shape your moulds with short paste, then cook, put in a half peach and decorate around with cherries and strawberries. Cover the mould with a thick raspberry syrup flavored with maraschino.
BOMBE NELUSKO
Line the mould with pralines ice cream, fill the inside with mousse of chocolate and freeze.
GLACE PRALINES
Vanilla ice cream to which has been added the following: nine ounces sugar and a sixth of a pint of water, cook the sugar to breaking point and add two ounces of browned almonds which have been baked in an oven; mix well over a fire to give it a golden color. Cool off and chop up very fine; add to ice cream.
CHAMPAGNE SHERBET
For one quart of sherbet take as follows: The juice of three lemons and half of one orange, half a pint of champagne, sweeten to seventeen or eighteen degrees by the syrup scale. Prepare freezer in the usual way and work the sherbet with a wooden spatule until it gets solid, then add three whites of egg made into an Italian meringue. Serve in champagne glasses.
MOUSSE OF CHOCOLATE
Mix ten yolks of eggs with half a pint of syrup at twenty-eight degrees, pass through sieve into a china cup and put on to cook in Bain Marie. When the mixture begins to thicken take out of water and set aside to cool; whip up the mixture meanwhile like you would for Genoise cake, add about three-quarters of a quart of whipped cream and mix well.
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