THEIR ICES, CREAMS AND SWEETS
 | 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/51}}". 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-51.png) | |
EMILE BURGERMEISTER
CHEF DE CUISINE
HOTEL FAIRMONT
San Francisco, Cal.
Mr. Burgermeister was assistant to Mr. Emile Bailly, the well known Chef of the St. Regis, New York City, and worked with him at the Grand Hotel at Monte Carlo, France; at the Hotel Adlon, Berlin, Germany; the Frankfurter-hof, at Frankfurt, Germany, and the Pavilion Royal at Paris. He worked under Wm. A. Escoffier at the famous Ritz-Carlton Hotel in London, to learn the wonderful Ritz-Carlton organization.
PINEAPPLE COUPE AU KIRSCH
Preserved pineapple cut in dice, not too large, flavor with Kirschwasser, and fill up the glass with lemon water ice with whipped cream on top.
MARQUISE CALIFORNIA
Orange water ice, flavored with cognac, mixed with meringue (beaten white of egg and sugar filled in orange in imitation of stems and leaves in sugar).
STRAWBERRY ROMANOFF
Ripe nice strawberries, cooled off in glass bowl on ice, pour some Chartreuse, with good whipped cream on top, flavor with vanilla and serve, very cold.
| 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/51}}". 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] | |
45
