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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Bread Croutons for Entremets

Cut some slices of bread half an inch thick, removing all curst, and cut the crumb into inch and a half triangular pieces, trim off the angles and fry to a golden color in butter.

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