The collection of recipes embodies many which have been rendered
easy of comprehension and arranged in such a manner as to meet the
wants of all — the caterer to large dinners or receptions, as well as the
more modest entertainment furnished at the hearthside. There has been
more particular attention devoted to the requirements of the latter than
to those of the former, as, in the writer's opinion, the giver of a small
reception has been, it might be said, rather neglected in such works as
have come before the notice of the undersigned, relative to cookery.
The title selected for the book is: The Cook Book by "Oscar"
OF THE Waldorf, and it is with great honor dedicated to the patrons
of The Waldorf, with the hope that they will receive it as a token of
my high esteem and sincere appreciation of their kindness as shown to
me at all times.
In conclusion, let me state that I enter the arena as an author
with the hope that my experience may prove entertaining to my
friends, as well as enable them to prepare a Waldorf Dinner at their
own homes.
With the hope that my friends and the public will appreciate the
work here presented to them, I am
Very respectfully,
OSCAR TSCHIRKY,
Maitre d'Hotel, The Waldorf.
Soups.
Kettner writes about Soup: "There has been a good deal of needless contro-
versy about Soup, some people finding in it a dinner in itself, and some refusing it
as a weak wash, fit only for babies and invalids. Grimod de la Reyniere said that
Soup is to a dinner what a portico is to a palace, or an overture is to an opera. It is
not only the commencement of the feast, but should give an idea of what is to
follow." Another epicure, no less than Marquis de Cussy, dubs Soup a sort of
preface to the dinner, and expresses his opinion that a good work can do without a
preface. Undoubtedly the majority of opinions would be against the Marquis, for
with the Soup not only does the feast begin, but the stomach receives a little encour-
aging stimulation which prepares it for the more elaborate task about to follow.
Admitting this, however, Kettner, continues, " It is quite true, however, that to serve
a purpose (stomach stimulating), we do not require much weight of matter, and the
plain rule to follow is: for a great dinner the Soups should be as light as possible,
just enough to give a fillip; for a little dinner, with only one or two dishes, they may
be as rich and satisfying as you please. De Cussy is quite in accord here with
Thomas Walker, who maintained that if he gave turtle Soup to his guests they would
want but little else — 'whitebait and a grouse.' "
Soup should always be sent to the table in a metal or earthenware tureen, tightly
covered. A metal ladle is best for serving and it should be separate from the tureen.
Tureens with holes cut in the lids for the ladle handle, let out the heat and steam.
The following directions may be of value to the soup maker:
Bring the cold water in the stockpot with the meat and bones to the boil slowly,
and let it simmer for hours, never boiling, and never ceasing to simmer. Skim off
every bit of scum and fat, for which purpose it is as well to use a stockpot with a
faiucet at the bottom. Beware of using too much salt ; a little is advisable, as it
causes the scum to rise, but as the liquid boils down, the proportion of salt is
increased in consequence, because the water flies off in steam, but the salt remains.
Soft water is the best for making Soup.
Oyster Soup. ✪ Oyster Soup
Page 1 · 1 recipe record on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The collection of recipes embodies many which have been rendered easy of comprehension and arranged in such a manner as to meet the wants of all — the caterer to large dinners or receptions, as well as the more modest entertainment furnished at the hearthside. There has been more particular attention devoted to the requirements of the latter than to those of the former, as, in the writer's opinion, the giver of a small reception has been, it might be said, rather neglected in such works as have come before the notice of the undersigned, relative to cookery.
The title selected for the book is: The Cook Book by "Oscar" OF THE Waldorf, and it is with great honor dedicated to the patrons of The Waldorf, with the hope that they will receive it as a token of my high esteem and sincere appreciation of their kindness as shown to me at all times.
In conclusion, let me state that I enter the arena as an author with the hope that my experience may prove entertaining to my friends, as well as enable them to prepare a Waldorf Dinner at their own homes.
With the hope that my friends and the public will appreciate the work here presented to them, I am
Very respectfully,
OSCAR TSCHIRKY,
Maitre d'Hotel, The Waldorf.
Soups.
Kettner writes about Soup: "There has been a good deal of needless controversy about Soup, some people finding in it a dinner in itself, and some refusing it as a weak wash, fit only for babies and invalids. Grimod de la Reynière said that Soup is to a dinner what a portico is to a palace, or an overture is to an opera. It is not only the commencement of the feast, but should give an idea of what is to follow." Another epicure, no less than Marquis de Cussy, dubs Soup a sort of preface to the dinner, and expresses his opinion that a good work can do without a preface. Undoubtedly the majority of opinions would be against the Marquis, for with the Soup not only does the feast begin, but the stomach receives a little encouraging stimulation which prepares it for the more elaborate task about to follow. Admitting this, however, Kettner, continues, " It is quite true, however, that to serve a purpose (stomach stimulating), we do not require much weight of matter, and the plain rule to follow is: for a great dinner the Soups should be as light as possible, just enough to give a fillip; for a little dinner, with only one or two dishes, they may be as rich and satisfying as you please. De Cussy is quite in accord here with Thomas Walker, who maintained that if he gave turtle Soup to his guests they would want but little else — 'whitebait and a grouse.' "
Soup should always be sent to the table in a metal or earthenware tureen, tightly covered. A metal ladle is best for serving and it should be separate from the tureen. Tureens with holes cut in the lids for the ladle handle, let out the heat and steam. The following directions may be of value to the soup maker:
Bring the cold water in the stockpot with the meat and bones to the boil slowly, and let it simmer for hours, never boiling, and never ceasing to simmer. Skim off every bit of scum and fat, for which purpose it is as well to use a stockpot with a faiucet at the bottom. Beware of using too much salt ; a little is advisable, as it causes the scum to rise, but as the liquid boils down, the proportion of salt is increased in consequence, because the water flies off in steam, but the salt remains. Soft water is the best for making Soup.
Oyster Soup.
Records on this page
Oyster Soup