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Springfield Leader in Springfield, Manitoba

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Articles on This Page

This newspaper page contains 3 articles. Subscribers can read the full text of each article.

Newspaper

Springfield Leader

Location

Springfield, Manitoba, Canada

Date

Mar 21, 1961

Page

4

Easter season menus and seafood centerpieces from Canada hotels

A detailed set of Easter era recipes and garnitures from chefs at Palliser Hotel Calgary Chateau Frontenac Quebec and Royal York Toronto. Recipes cover stuffed eggs consomme crab legs sole fillets with wine and avocado, baked ham glazes, brussels sprouts and potato sides, chicken bouquetiere, and festive desserts.

Easter Menu Items and Baked Apple Dumpling Recipe

A collage of kitchen instructions and festival fare includes a Baked Apple Dumpling with vanilla sauce from Chef G. Dambach, Regina notes, plus orange shells filled with fruit cocktail and sherry. The piece also mentions meringue nests, butter cream fillings, and decorative chickens by Henry de Rycke at Windsor Station Restaurant, Montreal, linking Easter menus to spring produce and culinary trends.

Marengo Henry de Rycke Windsor Station Montreal Que

Potato Onion and Dairy Ingredient List

Ibs peeled potatoes, peeled onions, qt water, tbisp salt, tip white pepper, pt milk, pt cream, pts butter.

Also Mentioned on This Page

Chef EF BP. Nielsen E. P. Nielsen Palliser Hotel Calgary Alta M. Neyroud Cornwallis Inn Kentville, MS Chef de Kentville, N.S Pacifica Chep BK. Drewer EK. Dreher Empresa Hotel Victoria B.C Chef Christian Hitz C. Hitz Chateau Frontenac Quebec H. Swain Royal Alexandra Hotel Winnipeg Man Perrault Perreault Royal York Hotel Toronto Ont F. Stalder Chef Swain Chef F. Stalder Chef G. Dambach G. Dambach Hotel Saskatchewan Regina Sask W. Grauwiler Canadian Pacific Hotels Chef Henry DE Bycke Canadian Pacific Photo Chef W. Grauwiler Chef Mf. Neyroud
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