Easter season menus from Canadian Pacific Hotel chefs
Easter menu crafted for ten guests showcases dishes such as stuffed eggs, cold vichyssoise, consommé printaniere, baked sugar cured ham, spring chicken Marengo, baked apple dumpling with vanilla sauce, and sole fillet Pacifica. Recipes include instructions for stuffed eggs with garnitures and suggested seasonings, attributed to Calgary Palliser Hotel chef FE Nielsen and Kentville Cornwallis Inn chef M Neyroud.
MENTIONED IN THIS ARTICLE
Canadian Pacific Hotel
Marengo
Baked Fillet of Fresh Rex Sole from Empress Hotel
A recipe from E. K. Dreher at the Empress Hotel Victoria B C for baked rex sole fillets with crab legs shrimps avocado and a butter flour sauce. Fillets poached with white wine then topped with sauce and baked until golden brown served with lemon wedges and parsley butter potatoes.
MENTIONED IN THIS ARTICLE
E. K. Dreher
Empress Hotel
Victoria
B.C
D. Perre
Royal York Hotel
Toronto
Creamy Anchovy Toast Rounds and Pureed Potatoes
A two dish recipe feature from Cornwallis Inn, Kentville. Creamy eggs scrambled with cream and butter are served on toast with anchovy filets and capers. Accompanying creamy potato onion puree is strained, seasoned, and finished with Worcestershire and chives.
Classic Consomme Recipe Draft with Beef Bones
A home guide outlines preparing clear consomme using beef bones onions bay leaves pickling spice carrots and celery. It describes rinsing bones after a short boil then combining with water and seasonings before a slow four hour simmer.
Elaborate Theatre of Recipes From North American Hotels
A collage of vintage recipes from chefs in Chateau Frontenac Quebec to Royal York Hotel Toronto and Hotel Saskatchewan Regina. Dishes include salmon and shrimp pastries with sherry and whipped cream, glazed ham with raisin sauce, chicken bouquetiere, apple raisin turnovers, vanilla sauce, and baked oranges with meringue.
Apple stuffed dough recipe directive
A brief culinary note describes using 3 pounds of dough and 10 medium apples prepared by peeling and coring to create a stuffed apple dish.
Easter Menu Suggestions and Spring Cooking Ideas
The write up from Henry de Rycke of Windsor Station Restaurant Montreal shares detailed Easter cake and butter cream preparation, plus meringue chickens and coconut decor. It notes spring lamb, fresh vegetables, mint, tomatoes, new potatoes, asparagus, spinach, baby carrots, and a shift from meat to vegetables in seasonal menus.
MENTIONED IN THIS ARTICLE
Henry de Rycke
Windsor Station
Montreal
Also Mentioned on This Page
Pacifica
FE. P. Nielsen
Palliser Hotel
Calgary
Alta
M. Neyroud
Cornwallis Inn
Kentville
N.S
E. P. Nielsen
G. Fie
Chateau Frontenac Quebec
Que
F. Stalder
Royal Alexandra Hotel
Winnipege Man
H. Swain
Winnipeg
Man
G. Dambach
Hotel Saskatchewan
Regina
Sask
Dambach
Chef G. Dambach
Canadian Pacific Photo
W. Grauwiler
Canadian Pacific Hotels
Chef W. Grauwiler
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