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/52}}". 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-52.png) | |
LUCIEN RAYMOND
CHEF DE CUISINE
HOTEL CONGRESS AND ANNEX
Chicago, Ill.
Prior to coming to this country, Mr. Raymond was at the Ritz Hotel in Paris, the Ritz Hotel in London, and the Trianon Palace at Versailles, France. On coming to this country he was at the famous Ritz-Carlton, New York.
POIRE MARY GARDEN
(Pears, Mary Garden)
Dress pears on a canopy of vanilla ice cream and cover pears with a strawberry mousse and fine chopped almonds.
NEIGE AU CLIQUOT
(Fruit Snow with Cliquot Champagne)
Lemon water ice with Cliquot Champagne, served in Flute Champagne Glasses.
PEACHES GLACES WILHELMINE
(Frozen Peaches Wilhelmine)
Peaches on a canopy of Tangarine Water Ice covered with a praline and velvet of spun sugar.
COUPE CZARINE
Lemon ice with kummel and cream on top. whipped
| 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/52}}". 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] | |
46
