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about town cocKtail booK !
FROM THE CHEF
The following are a few of the very favorite recipes of Antoine
Bernhart, Chef of the Hotel Vancouver, which he has been
generous enough to present to us.
STRAND COCKTAIL
Shrimps and crabflakes, 1/2 lemon juice, 3 drops tabasco sauce,
a tablespoon tomato ketchup, 1 tablespoon of mayonnaise, 1
tablespoon fresh cream, 1 teaspoon of Worcestershire sauce.
PLOVERS'EGGS
ARD boiled egg sliced in a bed of watercress, sauce Ravigotte.
H
STUFFED CHICKEN BRITISH COLUMBIA
Boned, stuffed with some sweet corn, done in cream sauce
with yolk of egg.
STUFFED CHICKEN MELBA WITH
PUREE OF MUSHROOMS
Fry in butter small quantity of minced onion and two or three
chicken livers. When slightly cooked strain through a sieve and
mix with 5 oz. of very finely chopped suet, add one raw egg, a little
sage and a touch of thyme. Season with salt and pepper and stuff
the boned chicken with the mixture.
FILET MIGNON GEORGE V
gTUFPED tomatoes, mushrooms, rissoles potatoes.
HONEYDEW MELON SUPREME
WITH a medium sized parisienne vegetable scoop ball out an
ice cold ripe Honeydew melon. Place the balls in a bowl and
squeeze over them the juice of one lemon. Pile the balls in a su
preme stand well iced.
HAZELNUT-HONEY CUSTARD PIE
CRUST baked first, filled with following custard; 8 whole eggs,
5 oz. strained honey, 1 quart milk, 1 teaspoon vanilla and 2 oz.
fresh filberts fried in butter beforehand. Bake in hot oven.
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