WORLD FAMOUS CHEFS
 | 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/46}}". 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-46.png) | |
ERNEST OTZENBERGER
CHEF DE CUISINE
HOTEL DENNIS
Atlantic City, N.J.
Mr. Otzenberger was formerly Chef for G. W. Vanderbilt in Paris, London and New York.
MOUSSE A LA VANDERBILT
Strawberries, raspberries, apricots, peaches, pineapple, etc., to be used. A quart of cream must be whipped till very light. Drain it on a sieve and then transfer it to a bowl. Add a pound of Pineapple puree and one pound of sugar, mixing both together with a little vanilla and a gill of Kirsch. Whip the preparation in a tin basin on ice for ten minutes to have the cream and pulp assimilate well together. Coat the inside of a high dome mold with virgin strawberry cream; fill the center quite full with the preparation and close the mold. Pack in ice for one hour for each quart. Serve in mold on a napkin, with small iced cakes.
VIRGIN STRAWBERRY CREAM
To be made with one pint of the pulp of strawberry, one pint of cream, one gill of syrup and a little vanilla bean, ten ounces sugar. Strain through a very fine sieve and freeze.
| 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/46}}". 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] | |
40
