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.
MENTIONED IN THIS ARTICLE
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