Transcriber's Note:
Inconsistent hyphenation, accents, capitalization and spelling in the original text have been preserved. Obvious punctuation and spelling errors have been corrected. Page number and spelling inconsistencies between the index and the text have been corrected to agree with the text.
Page 235: word missing before "in a wine glassful"
Page 119: Same recipe called Beef Montpasson and Beef Montbasson
The
Hotel St. Francis
Cook Book
By Victor Hirtzler
Former Chef of Hotel St. Francis
San Francisco
Published by
THE HOTEL MONTHLY PRESS
JOHN WILLY, Inc.
950 Merchandise Mart
CHICAGO 54
PRINTED IN U. S. A.
Copyright 1919, by Victor Hirtzler.
Printed and Bound in U. S. A.
PREFACE
In this, my book, I have endeavored to giveexpression to the art of cookery as developed inrecent years in keeping with the importance of thecatering business, in particular the hotel business,which, in America, now leads the world.
I have been fortunate in studying under thegreat masters of the art in Europe and America;and since my graduation as Chef I have madeseveral journeys of observation to New York, andto England, France and Switzerland to learn thenew in cooking and catering.
I have named my book The Hotel St. FrancisCook Book in compliment to the house which hasgiven me in so generous measure the opportunityto produce and reproduce, always with the objectof reflecting a cuisine that is the best possible.
Victor Hirtzler.
JANUARY 1
| BREAKFAST | LUNCH | ||||
| Sliced oranges | Eggs Oriental | ||||
| Farina with cream | Tripe and potatoes, family style | ||||
| Calf's liver and bacon | Cold ham and tongue | ||||
| Lyonnaise potatoes | Celery root, field and beet salad | ||||
| Rolls | Port de Salut cheese | ||||
| Coffee | Crackers | ||||
| Coffee | |||||
| DINNER | |||||
| Consommé d'Orleans | |||||
... BU KİTABI OKUMAK İÇİN ÜYE OLUN VEYA GİRİŞ YAPIN!Sitemize Üyelik ÜCRETSİZDİR! | |||||