WORLD FAMOUS CHEFS
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HENRI D. FOUILLOUX
CHEF-STEWARD
ST. CHARLES HOTEL
New Orleans, La.
Mr. Fouilloux served his apprenticeship at the Maison Arwaud of Paris, France. Was later at the Hotel du Rhin, Paris, with Baron de Neaflize at Paris, with Mr. Vayne McVeah—American Ambassador in Rome, with Count Moroni Pecci at Rome, Leo XIII at the Vatican in Rome, Madame Melba in London, for Viscount Bulkeley at Beaumaris in North Wales and at the Grand Hotel in Rome. Coming to this country, he was at the Hollenden Hotel, Cleveland.
COUPE ST. CHARLES
Take four coupe glasses, fill halfways with vanilla ice cream, make a hole in center, place few wild strawberries and good port wine. Cover up and fill coupe glasses with pistache ice cream, garnish with whipped cream, sucred and vanilla flavored and place a nice strawberry on top.
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LEOPOLD SAUX
STEWARD
HOTEL GRUNEWALD
New Orleans, La.
Mr. Saux is a Grunewald product. He has worked in every department in the back of this hotel, and is considered a very good authority in this line of work.
ORANGE PUNCH
Mix the sugar, water, rum and brandy . Add the juice of six oranges, the grated peel of three, and let all infuse for one hour. Then set to cool. When ready to freeze, add one small glass of Cherry Bounce. Serve in hollowed out orange.
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