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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Carnot Sherbet

Have in readiness an orange water ice, in which mix a little carmine, kirsch and orange-flower water. It should be dressed in a small nest with a little bird perched on its edge; the bird, the inside and the bottom should be made of gum paste, and the outside of the nest should be imitated with spun sugar and the grass with fillets of angelica. It should be served immediately on its completion.

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