The Richmond Virginian. (Richmond, Va.) 1910-1920, 1916-02-24
Recipes Of Famous New York Chefs

The hotel chef is each year becom-
/ ing a more dominant factor in MAX
! ing the hotels of the city famous
| People now go to this or that hotel
not to see its beautiful appointments
! but to partake of dish invented by
| The chef, the fame of which has been
/ spread abroad. His importance Is
| recognized even by postal authorities,
| for letter found its way directly to
well-known chef addressed merely
! to Oscar. New York: and the story
| is told that mail addressed Gustav,
| London" (now of New York; was de-
| livered without an hours delay. These
men are not, as the uninitiated might
| suppose. to be found CARRIED in cap
and apron, surrounded by shining cop
pers in the hotel kitchens. They are
in private Offices midst telephones,
white-garbed assistants and all that
goes with a busy office, where they
keep their fingers on the wires of the
kitchen, directing the men and affairs.
II one is lucky enough to reach this
sanctum. one generally finds busy
man who Is willing to stop long
enough to give a special recipe or Il
hit of culinary advice. Here are a
few recipes from some who have made
their hotels famous, and they are well
worth trying for the formal dinner:
Stuffed Endive Salad-Take firm,
crisp stalks OF endive, force open the
leaves and fill them with n mixture of
roquefort and cream cheese, blended
together with a little heavy French
dressing. Fold the leaves back in
place and serve on lettuce. Garnish
with pimento olives.
Pickle Hors D'oeuvre-Take enough
din pickles to allow one to a portion:
peel thinly and scoop out in boat-shap-
ed receptacles, slicing off a little sec
ton to make them set firmly. Fill
the boats with a mixture of Duxbury
CLAIMS, chopped with a little fresh
shredded cabbage, chopped watercress
and few chopped tarragon leaves
mixed with French dressing, TO which
little chilli sauce has been added.
Rest the boats on toast fingers.
Filet of Sole In Cases-Put one tea
cup of finely chopped mushrooms into
a frying pan. with two tablespoons of
shallots and one tablespoon of parsley
also chopped fine: add lump of
butter and season with pepper and
salt. Toss the ingredients over the fire
until they are cooked, then set aside
to cool. When cold. take the filets.
mask one side Of them with the above
mixture. and roll them up securing
them with a piece of thread: then
place them between two hot huttered
plates and bake them. While they
are baking, prepare little white
cream sauce. When done. put each
fiet into a small paper case, put
small mushroom on top of each, fill
up the cases with the hot sauce, and
serve.
Stuffed Green Peppers--Cut the
stem end from the pepper and remove
the seed cone. Have ready n mixture
made of sausage meat finely minced
onion, few finely-chopped mush-
rooms. few bread crumbs, pepper,
salt. q tablespoon of chopped chves.
Place the peppers in we'll buttered
baking dish, after stuffing them and
tying on the covers, and pour around
them enough good brown gravy to
half fill the dish. Bake and serve.
Chiffonade Saiad-This salad con-
sists of all the salads in season. For
example, lettuce, romaine chlcory, es-
carole, endive and sliced tomato, diced
beets (cold boiled) and chopped cell
cry The dressing to go with this
salad is made in the following way:
Mash one hard boiled egg as fine as
possible with a fork then add to 1t
two pinches OF paprika, and A pinch of
salt. half a tespoon of French mus
tard. a teaspoon of chopped chives, a
teaspoon of chopped tarragon leaves,
two tablespoons OF olive and three
teaspoon of chopped tarragon leaves,
ly and. just before serving, pour over
the chilled salad
Cream Of Celery Soup -- Boil a
trimmed and washed head Of celery
in one pint of water for thirty mir
utes Boil q piece OF mace and
large slice of onion in a pint Of milk;
mix one tablespoon of flour with two
tablespoons OF milk; add this TO the
boiling milk. and cook for ten minutes.
Mash the celery in the water in which
it has been cooked: mix IL into the
boiling milk and add one tablespoon
of butter, seasoning with pepper and
salt to taste. Stir well for one min
ute, then strain. The flavor may be
improved by adding one teacup of