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JEAN JUILLARD
CHEF DE CUISINE
HOTEL ADOLPHUS
Dallas, Tex.
Mr. Juillard was formerly at Cafe Anglais, Paris; Hotel Hermitage, Monte Carlo; Hotel d'Angleterre, Venice; Savoy Hotel and Princess Restaurant, London; the Plaza, Belmont and Astor Hotels, New York City; Hotel La Sall, Rector's Cafe and University Club, Chicago.
COUPE CIGARETIERRE
Place some strawberry ice-cream in the bottom of your glass: fix in a crown with some cigaretierre biscuit (Pernod Brand), cut oranges, cherries and grapes into dice, moisten with rum and curacao. Add then additional strawberry ice cream and decorate with pistachio ice cream.
CHOCOLAT CHANTILLY
Iced Chocolat, sprinkled with chopped dry hazelnuts and sweet whipped cream.
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LOUIS LESCARBOURA
CHEF DE CUISINE
FT. PITT HOTEL
Pittsburg, Pa.
Prior to coming to the Fort Pitt Hotel, Mr. Lescarboura was Chef at the Hotel Marlborough, New York City, and other prominent eastern hotels, and was Entremetier at the famous "Delmonieo's Cafe," New York City.
PUNCH DELICES
Raspberry Water Ice with brandied wild cherries in it and perfumed with maraschino.
COUPE FAVORITE
Four candied marrons, eight maraschino cherries, four brandy figs and two slices of pineapple. Cut all in squares, perfume them with chartreuse. Place them in four coupe glasses, fill up the glasses with fresh peach ice cream, decorate the top with whipped cream. Tie a blue ribbon at the stern of the coupes and serve, with a plate of small assorted cakes.
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