POT AU FEU HENRY IV

Clean and wash one five-pound fowl, one pound lean beef, one

marrow bone, two carrots, two onions, four leeks, two celery stalks,

two branches parsley, four potatoes and a small head of cabbage.

Wrap in a cloth, a tablespoonful of mixed whole spices. Boil the fowl

Their Special Soups&ConsowMEs

and meat, then remove the water. Add two gallons of cold water, Season with a tablespoonful of salt and half a teaspoonful of ground pepper. Cover the po1 and let come to a boil. Add the carrots, onions and spice. Let simmer for one hour, then add the celery, parsley and leeks tied together in a bunch. Boil for a half an hour. Add the whole potatoes and the cabbage cut in quarters and let the whole slowly boil for another half hour or until the cabbage and potatoes are cooked. Remove the meat, fowl and bone. Place all the vegetables on a platter; strain the broth in a soup tureen, skim a little of the fat over the broth and serve with some slices of thin toasted dried bread in the soup and the vegetables separate. To give the broth a better appearance, color it with a little burned sugar.

CHICKEN GUMBO GERMAINE

Cut the meat of a raw fowl into small squares, also two White onions, two leeks, one green pepper and two ounces of raw lean ham. Place in a sauce pan with two tablespoonfuls of melted butter and gently brown. Moisten with three quarts of water or stock. Add the bones of the fowl, season with a light tablespoonful of salt and half a teaspoonful of pepper. Boil slowly for twenty-five minutes. Add a cupful of shelled raw green peas and boil for fifteen minutes; add an ounce of raw rice, twelve fresh cut okras and two peeled, crushed tomatoes. Cover the pot and let simmer for forty minutes. Remove bones, skim the fat from the surface and serve.

OX ION SOUP NORSE

Finely slice six white onions, place them in a sauce- pan with two tablespoonfuls of melted butter. Cook until very brown; then add a tablespoonful of flour and mix well. Pour in a quart of chicken broth, season with salt and cayenne pepper; mix well and boil for twenty minutes. Beat two egg yolks with a cup of rich cream. Remove the pot from the fire, then add this mixture, mixing all the while with a whip. Serve with toasted slices of French rolls and grated Parmesan cheese.

CREAM OF MUSHROOMS

Finely chop one pound of fresh mushrooms; place them in a sauce pan with two ounces of butter and slowly cook for eight minutes. Add

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one and a half ounces of flour, mix well, then pour in a quart of chicken broth and a half pint of milk. Briskly mix it with a whip, add one sliced onion, two sliced branches of celery, one branch of parsley, one branch of chervil, half a teaspoonful of grated nutmeg, one tablespoon- ful of salt and a pinch of cayenne pepper. Mix well. Boil for half an hour. Dilute two egg yolks with half a pint of cream and the juice of half a lemon. Add this to the vsoup with one ounce of good butter, mix while heating for one minute. Strain the soup through a fine sieve, then through a cheese cloth and serve.

CONSOMME IN JELLY Place in a pan three pounds of chopped, raw, lean meat of beef, with one sliced carrot, one onion, one turnip, two branches of celery, one bean of garlic, 1 wo leeks, one tomato, one branch of parsley, one saltspoonful of mixed spices, one tablespoonful of salt, half a teaspoon- ful of pepper, two raw eggs and three leaves of gelatine. Mix well with a wooden spoon for a few minutes. Gradually add two quarts and a half of boiling water while mixing. Let it come to a boil, then pour in a gill of cold water. Set the pan beside the red fire and let it gently simmer for two hours. Strain through a doubled cheese cloth into a jar. Let. it get cold, then place it in the ice box over night. Never put any sou]) in the ice box while warm as it would turn sour.

(REAM OF TAPIOCA Sprinkle in one and a half pints of clear, strong, boiling chicken broth, two ounces of French sage; mix well with a whisk and boil for twenty minutes. Beat together in a cup, a quarter of a pint of thick cream, the yolks of two eggs and a piece of good butter. Remove the soup from the fire, pour this cream gradually in, constantly mixing while adding. Pour into a soup tureen and serve.

Theig Special Soupj&Coasommes

JEAN JUILLARD

CHEF DE CUISINE

HOTEL ADOLPHUS Dallas, Tex. Mr. Juillard was for- merly at Cafe Anglais, Paris; Hotel Hermi- tage, Monte Carlo; Ho- tel d'Angleterre, Ven- ice; Savoy Hotel and Princess Restaurant, London; the Plaza, Belmont and Astor Ho- tels, New York City; Hotel La Salle, Rector's Cafe and University Club, Chicago.

POTAGE SIDI BRAHIM Put six ounces of butter in a pot and add flour until you have a medium paste. Cock five minutes and add some chicken broth, mixing well. Cook a dozen Jerusalem artichokes for an hour, mash and strain into a fine china cup; have some chiffonade of sorrel, pass in butter first and finish with six yolks of eggs. Mix with half a pint of good cream, well buttered, also some French peas.

POCHOUSE BOURGIGNONE

Put six ounces salt pork cut in dice, three ounces butter and two good sized onions in a sauce pan. Cook to a golden color. Then add a few spoonfuls of flour. Brown it a little and add two quarts of good Claret and two quarts of water, mixed well. Let come to the boiling point and add the head and bones of a pickerel, carp, ells, tauch, perch and any other hard, fresh water fish, a bay leaf, thyme, celery, parsley and cloves, seasoned well. Boil for one good hour. Then strain in another pan and pour your soup on toasted sliced French bread.

POTAGE A L'OSEILLE JEUNE MARIEE

Take two or three potatoes, sliced fine and cook with some chicken broth. Have some fresh sorrel shredded and cook in a sauce pan with butter. When it becomes soft, add it to your potatoes, which are already cooked; let boil and add a little vermicelli; serve with toasted roll. A few yolks of eggs mixed with a little cream may be added. This will make your potage much richer.

POTAGE" VENDANGEUSE

Slice some new potatoes cut in small pieces, some fresh string beans and two leeks, one sweet lettuce shredded. Cook for an hour in

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small quantity of water; have some boiled milk, then mix up and boil together. Serve with croutons.

POTAGE SIMONETTE

Pul some butter in a pan oh the fire, ad< I some flour, cook fcr fifteen minutes on a slow fire, then add some chicken broth. Mix well and when boiling add some chopped celery, then let this cook for an hour; add some fresh tomato meat, leave ii lift ecu minutes more on the fire, then strain. Finish with good cream and sweei butter. Serve with croutons souffle.

PUMPKIN GRAND MERE Cut some pumpkin in dice and cook if with half milk and water. Then add a cupful of cooked rice, sugar and ;i little orange blossom; water must not be too thick,

PIGEON SOUP— FARMER STYLE

Put in a sou)) kettle two old pigeons, one pound beef shank, one pound salt pork and cold water. Let boil and skim well; then add some julienne of cabbage, potato, one piece garlic, one bay leaf and two cloves; cook for two hours and serve with toasted bread, dish up the meat on the side.

DEEP SEA CONSOMME Take a head of red fish, the raw shell of a Pacific lobster, some clam and Eastern oysters with the shell, one crab, celery, parsley, green onions, bay leaf, whole pepper and saffron; boil on low fire and skim the top very carefully. Serve some fresh shrimps in and toasted sliced French rolls on the side.

CREAM OF DUCK LIVER VARSSOVIENNE Half a pound of liver, half a pound lentils, one gallon chicken broth, one pint cream. Cut some leeks, celery and onions in dice and pass in butter, then add three ounces of flour; let cook for five minutes, then add chicken broth; let boil and add one bay leaf, whole pepper, clove and liver and lentils, which have been blanched. Cook for two

Their Special Soi/pj&ConsoMMEs

hours and strain in a very fine china cap or cloth. Boil again, thou add cream and about three ounces of sweet butter. Serve some croutons souffles stuffed with puree of game.

VEGETABLE SOUP PROVANCALE

Slice very fine one potato, one carrot, two leeks, one onion, a little celery and cabbage, a handful of fresh peas and string beans, one summer squash, three fresh tomatoes, from which the seeds and skins have been removed. Take a young hen, put in a pot and add the above" cook for one hour and then add a handful of spaghetti cut in small pieces; cook twenty minutes more; have one piece garlic and some fresh basil chopped very fine, and mix some parmesan cheese with it ■ then add to your soup two minutes before ready to serve.

JOHN CHIAPPANO

CHEF DE CUISINE

AUDITORIUM

Chicago, HI.

Mr. Chiappano has

been with some of the

finest Hotels in this

country and Europe.

BOUILLON BOSTONIENNE Draw and singe two good sized fowls. Place in a sauce pan with a carrot, turnip, onion, bay leaf and a couple of cloves, ('over with water and bring to a boil slowly. Skim off impurities coming to the top from time to time; let boil very slowly. When the fowls are cooked, strain through a cheese cloth, season and serve with unsweetened whipped cream.

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GERARD EMBREGTS

CHEF DE CUISINE

CHATEAU FROXTEXAC Quebec, Canada Prior to coming to America, Mr. Embregts was at the Maison- LeClerc, in Belgium; and the Hotel St. An- toine; the Tavern Ren- jeaux, in Belgium, the Grand Hotel de L'Em- pereur at Ostend, Holland, the Berkeley Hotel, Hyde Park Court Club, also at the Em- bassy de Russe, London.

POTAGE A LA REINE Boil rice in chicken broth in which you have a good sized chicken. When cooked, take out white meat of chicken which will serve to make the croutons by cutting it in dice shape. Save the remainder and pile it altogether in a strainer. Then heat the potage to boiling point, and strain the wh( le. Add cream, butter and dice of white meat and serve.

POTAGE CHASSEUR

(Hunter's Tot age)

Put in a casserole odds and ends of game, a variety of soups, vegetables and let cook in oven for a few minutes. Add a little white wine. When the whole is cooked, pass through a colander. Put it all back in a casserole; add good consomme with a little tomato sauce and cook for half an hour. Strain again and thicken with arrow- root. Before serving, add a glass of good brandy.

Their Special Sours s-Ommwes

PETER BONA

CHEF DE CUISINE

HOTEL CHAMBERLAIN (Old Point Comfort) Fortress Monroe, Va. Mr. Bona's history since he arrived in this country is brief: three years at the Waldorf Astoria, New York City, in various capaci- ties in the kitchen.

EGGS BOUILLON

Four perfectly fresh eggs, salt and pepper, a

little grated nutmeg and three cups strong

chicken broth, very hot. Whip thoroughly

together and serve at once in very hot cups.

CLAM CHOWDER, VIRGINIA STYLE

Salt pork cut in dice and fried until brown. Strained fish broth and clam liquor in equal parts brought to a boil and skimmed. Add sliced potatoes and onions; boil until barely done, then add the salt pork, bring to a boil again after adding the scalded clams cut up in suitable sizes. Add pepper, salt and a little ground mace to taste; thin to the required consistency with Bechamel sauce, but do not boil after. Add some rolled crackers and serve.

CONSOMME SUEDOISE

Chicken flavor. Run a couple of carrots,

turnips and a small cabbage through a meat

cutting machine, then braise until done. Add green peas and flagolets,

a little grated parmesan cheese and season to taste. Make some small

croustades, fill with the mixture and serve one on each plate.

CONSOMME VERTE PRE Sprinkle two tablespoonfuls of tapioca into one quart of boiling consomme and set to ccok gently for a quarter of an hour. Put into the soup tureen one tablespoonful of asparagus heads, the same quan- tity of peas and French beans. Cut into lozenges a few roundels of sorrel leaves and as many roundels of poached lettuce leaves. Pour the boiling consomme over this garnish and add a large pinch of chei ril

POT AGE A LA PIEDMONTESE One pound raw ham, one pound of bacon cut in dice, one pound navy beans, one pound lima beans, one small cabbage shredded and

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one pound minced celery root. Simmer all for half an hour in bouillon, blanc, then add one pint of green peas, one pint of asparagus heads, one quart of small sausage balls, one pound of rice, and a few chopped fresh tomatoes. Simmer until done. Season and serve with a little Parmesan cheese and croutons.

CONSOMME A LA MONTE CARLO

Stamp out of slices of vegetabL hearts. Make a chicken force-meal dominoes with a colum cutter. Out slices to imitate poker chips. Add a

•s, spades, clubs, diamonds and dotted with truffles; slice like out of whole turnips and beets 1 to a rich chicken consomme

CHAS. GROLIMl M)

CHEF DE CUISINE

WASHINGTON HOTEL

Seattle, Wash. Mr. Grolinmnd was formerly at the Grand Hotel Neues Stahlb&d, St. Moritz-Bad ; Grand Hotel Brussels, Brus- sels ; Grand Hotel Quir- inal, Rome; Grand Ho- tel Anatre Nation, Bar- celona, Restaurant Del- monico, New York and the St. Francis, San Francisco.

PHILADELPHIA PEPPER POT Out in small dice two large, green peppers, t wo leeks, one stalk celery, one onion and smother them slowly in very hot butter for about fifteen minutes. Then mix to it a tablespoonful of flour and t wo quarts of boiling soup stock well seasoned. Out two potatoes in small squares and add to the boiling sou]). Let cook until the potatoes are done. Also have ready half a pound of cooked tripe cut in dice and add to sou}). Serve with dumplings. To prepare the dumplings, break one egg into a bowl, add flour, salt and pepper and mix into a soft paste like hot cake batter. Then add one chopped pimento and six crushed pepper corns. Put this paste into a collander, place over the boiling soup and cook for one minute longer.

POTATO SOUP CHIFFONADE

Prepare a julienne of lettuce, chicory, celery and sorrel, well seasoned: let simmer in

butter for twenty minutes. Slice, four potatoes, three leeks and one onion and fry in butter until lightly colored. Add three pints of soup stock, let boil for half an hour and strain. Mix the prepared julienne to the strained soup, let boil once more and before serving add one teacup of cream.

CONSOMME COLBERT Have ready two medium sized carrots, one turnip, half a dozen string beans, one stalk celery, two leeks, two asparagus. Cut into small dice and add one cup of peas. Smother all together for twenty minutes in butter. Then add to it two quarts of good seasoned soup stock and cook slowly ten minutes more. Free the soup from fat and serve with chopped chervil and a poached egg to each person.

FISH BROTH A LA WASHINGTON Have ready two quarts of clarified plain fish broth. Cut in dice some carrots, leeks, parsley and celery roots. Cook in a sauce pan with half an ounce of butter and one cup of broth. Reduce to a glace and put with the fish broth; add the fillets of half a pound of bass cut in thin collups; boil five minutes longer. Pour into a soup tureen, add small rcunds of outer crusts of bread fried in butter and serve.

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COQUINA CLAM BROTH Cover one quart of coquina clams with cold water and let come to a boil. Strain through cheese cloth and add half a teaspoonful cf salt and a aessert spoonful of whipped cream en top. Serve hot.

S. B. PETTENGILL

CHEF DE CUISINE

HOTEL ORMOND Ormond Beach, Fla. Mr. Pettengill has been chef at the Hotel Ormond for fifteen sea- sons, and at the Craw- ford House, White Mountains, N. H. for twenty-five seasons.

HOT TOMATO BOUILLON IN CUPS

Take one quart of chicken stcck and the meat of half a raw fowl chopped very fine, the whites cf six eggs, one carrot, one onion and one quart fresh tomatoes. Mix all together and set on range. Let simmer until it comes to a boil, then strain through a cheese cloth. Serve hot in cups.

POTAGE UNCLE SAM Take the juice of a pint of clams and the same amount of chicken stock. Put in sauce pan a quarter of a pound of butter and three tablespoonfuls of flour, add the clam juice and chicken stock and let come to a boil. Serve with a spoonful of whipped cream on top.

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TOMATO CHOWDER, VIRGINIENNE

Shred fine two ounces of salt pork, one white onion and one peeled green pepper. Saute together for about ten minutes, then add two ounces fresh butter and saute five minutes longer, but do not let get brown. Add two tablespoonfuls of flour, mix together, then add one pint of tomato sauce and one pint of white broth, three raw potatoes cut in small dice and twelve young tender fresh okras cut into half inch pieces. Lot cook with a bouquet of garnishings for one hour. Add two ripe peeled fresh tomatoes and two dozen small raw oysters with the eyes cut off and a pinch of paprika, pepper and salt to taste and let boil five minutes longer.

JOSEPH STOLTZ

CHEF DE CUISINE

HOTEL PONCE DE LEON

St. Augustine, Fla.

Mr. Stoltz was for- merly at the National Arts Club, New York City; later with the Metropole Hotel, New York City and the Country Club, Detroit, Mich

CHICKEN BROTH ALEXANDRIA

Consisting of chicken broth garnished with quenelles, cox-combs and rice.

Chicken Broth

Clean two hens of about five pounds each. Place in a casserole with cold water so they are covered with same and bring to a slow simmer; remove all fat and skum. Cut up two heads of celery, three carrots, three onions, two leeks, a little parsley, a teaspoonful of whole pepper, two bay leaves and some salt and put into the slow boiling stock. From time to time skim and remove the fat. When hens are boiled tender take them out and reduce the broth for about

CHAS. A. FREY

HOTEL ALEXANDRIA Los Angeles, Cal. Mr. Frey was first at the Hotel von Konig von England in Mini- ster; later at the Dom Hotel, Cologne; Con- tinental Hotel, Paris; with the North German Lloyd and Hamburg- \ merican Steamship Lines and Hotel Belle- vue-Stratford, Philadel- phia.

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two hours longer so it is good and strong. Strain through a Tamy (a heavy cheese cloth).

Quenelles Half a raw skinless and boneless chicken ground very fine; pound in a mortar with two whole eggs, salt, ground pepper, nut- meg and finely chopped parsley. Then rub through a fine sieve. Add some whipped cream and mix well. Then shape like little eggs between two demi-tasse spoons and poach in chicken broth. Have half a dozen coxcombs blanched and skinned and bcil very tender. Cut in small pieces and serve in chicken broth. Also some washed and boiled rice.

JEAN S. BERDOU

CHEF DE CUISINE

HOTEL ASTOR New York City, N. Y. Mr. Berdou took his apprenticeship under the celebrated Argeles Gasost, chef at the Hotel de France, Paris, after which he was with the Hotel Continental at Cauterets, France, Hotel de France at Paris, Hotel Continen- tal, Biarritz, France and Restaurant Francais, Madrid, Spain. Corn- ing to this country he was at the famous Louis Sherry's Cafe, New York City.

BISQUE D'HOMARD AMERICANE (Bisque of Lobster American)

Cook lobsters in short bouillon with a few vegetables and a glass of Rhine wine for about twenty-five minutes. Take out lobsters, separate bodies from carcass and place a piece of butter, a spoonful of flour and the lobster stock in a casserole and let simmer for a few minutes. Put the carca.ss in a mortar and mash fine; then add the stock which gives it a fine color. Also take peeled bodies and let simmer over fire for twenty- five minutes. Add a teacupful of double cream and one glass of Cognac; season with salt and cayenne pepper. Strain the whole and serve hot.

SOUPE AU CRESSON (Watercress Soup) Take four potatoes, two large onions and a little thyme. Mince the wmole and put in pan with three quarts of water on stove. Add a piece of salt pork and cook twenty-five minutes. Remove salt pork and strain the rest through a

Theie Special Soupe&CoflsowrcEs

fine sieve. Put back in pan and Let come to a boil. 'Fake a bunch of water cress, remove the leaves and chop fine. Add iliis to the soup and let boil half a minute. Serve with croutons.

EMILE BAILLY,

CHEF DE CUISINE

HOTEL ST. REGIS

New York City, N.Y. Mr. Bailly prior to coming to this country served in the very best hotels in Europe. He left the Grand Hotel of Monte Carlo, France ten years ago, to come to New York and open the St. Regis.

CONSOMME PARFAIT Two pounds beef shin bone, four pounds beef meat, one hen. Put into a pot with one gallon cold water; let boil and skim. Put in one carrot, one large onion, two cloves, half a leek, celery, a small turnip and two soupspoonfuls of salt. Let boil five hours very slowly, until the hen and beef are well done. Skim the fat off the broth, strain through cheese cloth, put in another pan and let boil. Throw two soupspoonfuls of tapioca into it and let cook ten minutes. Season with salt.

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