WORLD FAMOUS CHEFS
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EMILE BAILLY,
CHEF DE CUISINE
HOTEL ST. REGIS
New York City, N.Y.
Mr. Bailly prior to coming to this country served in the very best hotels in Europe. He left the Grand Hotel of Monte Carlo, France, ten years ago, to come to New York and open the St. Regis.
PONCIRE PRINTANIERE
Two poncires split in two. Take out the interior. Then prepare the following fruits: apple, pineapple, pear, grape and the inside part of the poncire. Cut all in dice. Mix with one spoon of maraschino, one teaspoon kirsch, a little powdered sugar, stuff the empty poncire with the fruit compote. Decorate to your taste with strawberry, cherries or any kind of fruit of red color. Serve in cup glass on ice.
CREAM GLACE BONNE MAMA
Whip very firm three quarters of a pint of double cream, then four ounces of powdered sugar with vanilla. Four macaroons in crumbs, soak in kirsch and maraschino, also four chestnuts glaced and have all these ingredients well mixed. Take a one pint ice cream bombe mould and fill with the before mentioned mixture and let freeze for an hour and a half. Dip the mould in warm water and turn the ice cream out of the mould on a dish with a napkin and decorate with maraschino cherries and the rest of the whipped cream and serve.
MERINGUES GLACE
Regular meringue shells filled with different ice creams; top garnished with fancy whipped cream, angelica and candied cherries as decoration.
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