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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Consomme with Quenelles

Prepare some small quenelles in a buttered stew pan, pour salted water over them, and poach for two minutes. Drain on a sieve, put in a tureen with one quart of boiling consomme over them, and serve.

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