Thank you for visiting SNEWPapers!
Sign up free
Literary
May 14, 1931
Clarke Courier
Berryville, Clarke County, Virginia
What is this article about?
Article by Chef Frederic Francois Guillot on enhancing commonplace dishes through variations in preparation and seasonings, emphasizing its role in culinary excellence. Includes recipes for Stuffed Cucumbers and Tomato au Crouton.
Clipping
OCR Quality
95%
Excellent
Full Text
Familiar Foods in New Guise
By FREDERIC FRANCOIS GUILLOT
Chef, Hotel Astor, New York City
A frequently the most commonplace dish can be given an added appetite appeal by some slight variation in the method of preparation. Sometimes no more is required than a knowledge of seasonings -- a little sugar along with the salt and pepper, for instance, to restore the garden freshness of vegetables.
Again, the result may be attained by the combination of two or more familiar ingredients.
In the secret Chef Guillot of achieving such escapes from the ordinary routine lies many a famous cook's reputation for supreme excellence in the culinary art. The housewife who recognizes the value of this secret, and gives it practical application in her kitchen, is well on the road to establishing a similar reputation in her own circle.
Stuffed Cucumbers -- Cut four medium-size cucumbers in half, lengthwise. Cook until tender in boiling salted water. Scoop out centers and fill with following mixture: one and a half cups cooked rice, three-fourths cup chili sauce, two teaspoons vinegar, two teaspoons tomato ketchup, two teaspoons sugar, one-half teaspoon paprika, salt to taste, and one onion chopped fine and sauted in two tablespoons butter. Serve very hot.
Tomato au Crouton -- Add two tablespoons tapioca to three-fourths cup boiling water and cook in double boiler. Place six or eight whole peeled tomatoes in baking dish. Sprinkle with three-fourths cup sugar, one teaspoon salt, and one-fourth teaspoon pepper. Pour tapioca over tomatoes. Melt four tablespoons butter, add one cup coarse bread crumbs, mix well and pour over tomatoes. Bake one hour in slow oven.
By FREDERIC FRANCOIS GUILLOT
Chef, Hotel Astor, New York City
A frequently the most commonplace dish can be given an added appetite appeal by some slight variation in the method of preparation. Sometimes no more is required than a knowledge of seasonings -- a little sugar along with the salt and pepper, for instance, to restore the garden freshness of vegetables.
Again, the result may be attained by the combination of two or more familiar ingredients.
In the secret Chef Guillot of achieving such escapes from the ordinary routine lies many a famous cook's reputation for supreme excellence in the culinary art. The housewife who recognizes the value of this secret, and gives it practical application in her kitchen, is well on the road to establishing a similar reputation in her own circle.
Stuffed Cucumbers -- Cut four medium-size cucumbers in half, lengthwise. Cook until tender in boiling salted water. Scoop out centers and fill with following mixture: one and a half cups cooked rice, three-fourths cup chili sauce, two teaspoons vinegar, two teaspoons tomato ketchup, two teaspoons sugar, one-half teaspoon paprika, salt to taste, and one onion chopped fine and sauted in two tablespoons butter. Serve very hot.
Tomato au Crouton -- Add two tablespoons tapioca to three-fourths cup boiling water and cook in double boiler. Place six or eight whole peeled tomatoes in baking dish. Sprinkle with three-fourths cup sugar, one teaspoon salt, and one-fourth teaspoon pepper. Pour tapioca over tomatoes. Melt four tablespoons butter, add one cup coarse bread crumbs, mix well and pour over tomatoes. Bake one hour in slow oven.
What sub-type of article is it?
Essay
What keywords are associated?
Familiar Foods
Culinary Variations
Stuffed Cucumbers
Tomato Au Crouton
Chef Guillot
What entities or persons were involved?
By Frederic Francois Guillot Chef, Hotel Astor, New York City
Literary Details
Title
Familiar Foods In New Guise
Author
By Frederic Francois Guillot Chef, Hotel Astor, New York City
Subject
Variations In Preparation Of Commonplace Dishes
Form / Style
Instructional Prose With Recipes
Key Lines
A Frequently The Most Commonplace Dish Can Be Given An Added Appetite Appeal By Some Slight Variation In The Method Of Preparation.
In The Secret Chef Guillot Of Achieving Such Escapes From The Ordinary Routine Lies Many A Famous Cook's Reputation For Supreme Excellence In The Culinary Art.
Stuffed Cucumbers Cut Four Medium Size Cucumbers In Half, Lengthwise. Cook Until Tender In Boiling Salted Water. Scoop Out Centers And Fill With Following Mixture: One And A Half Cups Cooked Rice, Three Fourths Cup Chili Sauce, Two Teaspoons Vinegar, Two Teaspoons Tomato Ketchup, Two Teaspoons Sugar, One Half Teaspoon Paprika, Salt To Taste, And One Onion Chopped Fine And Sauted In Two Tablespoons Butter. Serve Very Hot.
Tomato Au Crouton Add Two Tablespoons Tapioca To Three Fourths Cup Boiling Water And Cook In Double Boiler. Place Six Or Eight Whole Peeled Tomatoes In Baking Dish. Sprinkle With Three Fourths Cup Sugar, One Teaspoon Salt, And One Fourth Teaspoon Pepper. Pour Tapioca Over Tomatoes. Melt Four Tablespoons Butter, Add One Cup Coarse Bread Crumbs, Mix Well And Pour Over Tomatoes. Bake One Hour In Slow Oven.