The Cook Book by “Oscar” of the Waldorf

Three thousand recipes from the maitre d'hotel of the Waldorf — the hotel kitchen that taught Gilded Age America how to dine, from beef tea to watermelon with champagne.

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Admiral Garnish

This is a fish garnish made up of boiled crayfish tails and prawns, mussels masked with villeroy sauce, covered with breadcrumbs and fried in fat and parsley, all placed in groups around the dish.

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