WORLD FAMOUS CHEFS
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JULES DAUVILLER
CHEF DE CUISINE
PALACE HOTEL
San Francisco, Cal.
Mr. Dauviller was formerly the $10,000 a year dictator of the cuisine in the home of Mr. and Mrs. Harry Payne Whitney in New York. The Whitneys got him from the Grand Hotel in Paris. He served his apprenticeship in the Cafe de la Paix at Marguery and the Hotel Chabot at the French Capital, before taking responsible positions with the Hotel Riveria at Nice, Italy and the Grand Hotel at Paris. He succeeded to the position of Chef at the Palace in San Francisco upon the resignation of Mr. Ernest Arbogast.
MERINGUES PANACHEES
Four whites of eggs, well beaten, half a pound powdered sugar, put in pastry bag and form on piece of paper which rests on a sugar covered pan; glaze with powdered sugar, and bake in moderate oven. Garnish or fill with vanilla, coffee or chocolate ice cream, assorted and serve on napkin.
MOUSSE AUX FRAISES ROMANOFF
Two baskets of nice strawberries, select the best ones and put aside in bowl with powdered sugar. Take one glass of kummel, one glass of kirsch, and little grated orange peel and let stand on ice for one hour. Pass rest of berries through strainer and add to this half a pound of fine sugar and few drops of lemon juice, one pint of whipped cream, very firm; add then the strained puree of strawberries. Place the whole berries prepared, in a champagne glass with some of the juice, and fill rest of glass with the crushed berries preparation, and let stand in ice box for one hour. Serve with few candied violets on top.
PUNCH GRANITE A L' ANANAS
Take a ripe pineapple, peel, crush well and strain. Make a syrup of one pound of sugar, one pint of water, mix pineapple with it and freeze. Before serving, pour glass of kirschwasser cordial over and serve in sherbet glasses.
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