Titre : L'Atlantique : journal quotidien paraissant à bord des paquebots de la Compagnie générale transatlantique : dernières nouvelles reçues par télégraphie sans fil
Auteur : Compagnie générale maritime. Auteur du texte
Éditeur : [s.n.] (Paris)
Date d'édition : 1930-12-23
Notice du catalogue : http://catalogue.bnf.fr/ark:/12148/cb327062314
Type : texte texte
Type : publication en série imprimée publication en série imprimée
Langue : français
Langue : anglais
Description : 23 décembre 1930 23 décembre 1930
Description : 1930/12/23 (A25,SER35). 1930/12/23 (A25,SER35).
Droits : Consultable en ligne
Identifiant : ark:/12148/bpt6k5042334j
Source : Bibliothèque nationale de France, département Droit, économie, politique, JO-65799
Conservation numérique : Bibliothèque nationale de France
Date de mise en ligne : 04/06/2019
L’ATLANTIQUE
RESTAURANT
MARGUERY
38, Boulevard Bonne Nouvelle
PARI/
FISH SPECIALITY
FILET DE SOLE MARGUERY
Know th* world over
Ask to visit the ccllars, the mo«f
wonderf ul and the biggest in Paris
< TWf ( 35zte^>
(SAVOÏA)
THE RENOWNED RESTAURANT
24',Pass 9 f des Princes
fjust off the bout des Italiens)
tShe fînest Cooking inParis
and the best Wine
Orchestres-Dancing
AT PARIS
Real French cooking
and the fînest wines
arc to be found at
DRCUANT'S
79 boulevard de Strasbourg
Jlear the ffare àe / Renowned for fish spe-
-cialties , Lobster.
O ysters.e tc
Qjk the man uuho fcnouJS
S
RESTAURANT
Au Pré Aux CJe
JO Rue 0ona.pôPfe • 6*
^hona - LiTTRt
Ç&czswG a/'Çtùxs-Jèùie
Çanvoue» for filkfe) of
QrÜL
exqjj» tc cddkjn© • mo doute
C/)ezLouis
Viennese and Czech cooking
PILSEN BEER
PAULS. o.ri/e de Surine
INCAR THE MADELEINE
IA ROTI55ERIE
ou
CARDINAL
Bie fashionaUe
café-resfauranf
ALJCSJZAJV SP£ClAlÆ£f
SUPPÊR5 fOR LARGE OR 5TIALL PARTIES
ORCHESTRA
l'PxsoLetxird. diaa cKdi 0 v$, < '§ 2 J > l£-r
RESTAURANT
“ AU CANETON”
The H ouse of Cavi.ir — Russian Specialities
Russian Orchestra
3, Rue de la Bourse, — PARIS
Tel. Gutenberg 22-85
OU DÉJEUNERONS-NOUS?
Déjeuner offert par la Municipalité de Châtel-
Guyon et les Groupements Thermaux (Société
des Eaux Minérales, Société des Docteurs, Syn
dicats d'initiative, des Hôteliers et Commerçants),
en l’honneur des Membres de la Presse Française
et Etrangère, à l’occasion d’un voyage documen
taire en Auvergne. Manoir Fleuri, Châtel-Guvon,
le 30 août 1930.
MENU
Melon glacé au Porto
Canapé de Caviar
Talmousc au Paprika
Pommes d'amour printanières
Jambon d’Auvergne
Beurre
Mousseline de Brochet
du Lac de Tazenat a la Nantua
Selle d'agneau au lait à la Orloff
Laitues demi glace
Courgclles à la crème
Suprême de Volaille Jeannette
Salade N incite
Bombe Mascotte
C.âteau « Manoir »
Paniers de fruits
Café
Grandes Liqueurs Françaises
VINS
Chanturge et Rosé de Châtel-Cuyon
en carafe . .
Graves sec
Grand Manoir
Champagne frappé
PEAS A LA FRANÇAISE
Shell fresh garden Peas and put them into a
saucepan with a lump of butter the size of an
egg, and a Fiai f pint of water to every two quarts
of Peas. Put on a low fire and add a small
quantity of Parsley, sait, pepper and another
lump of butter. Peel one dozen small Onions
and add them to the Peas. Let them cook for
about an hour in a tightly covered saucepan. Re-
move the bouquet of Parsley before serving.
SORREL SOUP
It is also called Potage Cerminy. 7 ake a
small handful of Sorrel, and throw U into a sauce
pan with a little butter. In a few minutes it îs
cooked. In the meanwhile boil a small cupful of
ground Rice in sufficient water to make the soup.
Beat the yolks of two eggs in a little rich cream
in the soup tureen ; sait and pepper the Rice and
pour it slowly into the tureen. Add the Sorrel
just before serving.
GNOCCHI WITH PEAS
Boil the quantity of Peas required in plenty
of w'ater. Pour a pint of boihng water into a
bowl. add five tablespoonfuls of flour, and stir
the flour into the water until it becomes a smooth
paste. Break the yolks of four eggs one by one
into the paste, adding a little sait. When this
mixture is cold. it thickens. I hen with a teaspoon
drop a small portion into the saucepan where the
Peas are boiling. Continue to drop balf a tea-
spoonful of the paste into the boiling water and
TT!
■sa
CULINARY RECEIPTS
SOUFFLE AU FROMAGE
F OR a soufflé for six to eight people, put a
lump of butter, one-eighth of a pound,
into a small saucepan with two tablespoon
fuls of flour. Mix well over a slight flame. Add
sait and pepper, and about half a pint of hot
water, stirring constantly when it boils. Add one-
quarter of a pound of grated Gruyère cheese,
and a tablespoonful of Parmesan. Remove the
saucepan and let it cool a little. Then break
into this, one after the other, the yolks of four
eggs. Beat the whites separately to a stiff froth in
a bowl and mix them lightly with the contents of
the saucepan. Pour into a buttered soufflé dish.
leaving a couple of inches for the soufflé to rise.
Cook it in a moderate oven from a quarter of an
hour to twenty minutes, and serve immediately.
If the top of the soufflé appears to brown too
quickly eitber lower the heat sbghtly or cover the
top of the soufflé with a sheet of oiled paper.
slowly the pièces will rise to the surface. Let
them boil for five or six minutes. Add a pint of
hot milk to the Peas and paste, and when it has
boiled once again, pour it into a deep entrée dish.
This makes an excellent vegetarian entrée.
RISOTTO OF RICE WITH TOMATO SAUCE
Boil Rice in the ordinary way. Put butter the
size of a small egg into a frying pan until it is
melled, then add three cups of cooked Rice and
mix well. Pour this mixture into a dish and
cover with a hot 1 omato sauce.
POTAGE CRESSON
Wash two bunches of Water-Cress. Pluck
the leaves from the thick stems and throw them
into a saucepan of boiling water. After a minute
remove the Cress with a strainer and chop it finely.
Put a piece of butter in a saucepan and add the
chopped Cress. Turn over a slow fire for a few
seconds. Add hot water sufficient to make the
soup. When it boils drop in as many tablespoon
fuls of 1 apioca as there are guests. Season with
sait and pepper. Beat the yolk of an egg in the
soup tureen, add a lump of butter and small cup
of double cream, if convenient. When the Ta
pioca is cooked, slowly pour the contents of the
saucepan into the tureen, stirring constantly in
order to avoid curdling the eggs. While this soup
may be made without cream, it is greatly im-
proved with the addition of it.
MÉLANGE OF FRUIT
As ils name implies, this is a mixture of fruits.
Sections of raw Oranges, slices of Banana with
pièces of stewed Apricot, a few Cherries, Pears
or Peaches make an excellent dish. You will
add greatlly to îts flavor and appearance by tak-
ing two tablespoonfuls of Raspberry preserve and
putting it over the fire with just a small quantity
of water. Strain through a fine sieve, discarding
the seeds. Add the juice to the mélange of
fruit. It permeates ail the fruits with a delicious
flavor and lovely color. A dash of Dandelion
wine, or any wine of a like nature, gives a
piquancy.
POTAGE CRÈME DE CHOU-FLEUR
This is a delicious and délicate soup. Two
quarts are required for eight people. For this
quantity take one large white Cauhflower, one
quart of milk, eight tablespoonfuls of 1 apioca,
two tablespoonfuls of butter, the yolks of two
eggs and a pinch of white sugar. Préparé the
Cauhflower as for ordinary use, separating the
flowerets. Boil in salted water until quite soft.
Put through a fine sieve. Into the water in which
the Cauliflower has been cooked, pour the Ta
pioca, being sure that the water is in a rolling boil.
Lower the fire and allow to simmer for twenty
minutes. Meanwhile scald the milk, a pinch of
sugar added, then pour into the 1 apioca with the
purée of Cauliflower, stirring gently and cons
tantly. Now break the yolks of the two eggs into
the soup tureen, add the cream and beat them
together. Then add the butter in small pièces
and finaljy the contents of the saucepan, turning
continually with a wooden spoon. It is essential
to pour in a small quantity of the liquid at first,
in order to avoid the too rapid cooking of the
eggs. In this way the soup is smooth and velvety.
This soup is served with croûtons.
(Canadian Homes and Gardens.)
M. Auguste Escoffier
AUGUSTE Escoffier, the famous French chef,
* recently returned from New York where
he had been invited to assist in opening the new
Pierre Hôtel, on board the France.
M.
Escoffier isan officerof the ‘Légion d’hon-
and on bis return from New York the
“Emperor of Chefs headed the jury which
made awards to the premier culinary artists of
France taking part in the compétition of the
sixty-second Salon of Culinary Art, organized
by the “Société Culinaire Philanthropique in
connection with the National Hôtel Exposition
at the Grand Central Palace.
Break crisp fresh Green Beans into two or
three pièces but do not slit them. French Beans,
Scarlet Runners, or any long. Green Beans lose
their best properties if eut into shreds. If the
Beans are too long to serve intact, break or eut
them across m their width, not on the length.
Place in a strainer and wash with cold water. Put
into boiling water, well salted and use only suffi
cient water to cover. Cook until tender. Strain.
Hâve a good lump of butter melted in a frying
pan to which is added a small cupful of double
cream. At the last moment add the Beans and
turn them over rapidly with a wooden spoon.
Sprinkle with sait and pepper and they are ready.
A dish of this sort is seldom served with méat.
I o hâve a palatable dish of Macaroni, select
the finest quality. Put on the fire a saucepan fil 1 -
ed with water and a handful of sait. When it is
boiling, break the Macaroni into it, in pièces about
a finger’s length. About twenty minutes of rapid
boiling will resuit in tender Macaroni, too long
will make it pasty. Drain and put the Maca
roni into a warm dish. Add quickly a lump
of butter divided into small pièces and mix it
with the Macaroni with a spoon and a fork. Add
also a quarter of a pound of grated cheese to
each half a pound of Macaroni. The majority of
truly French kitchens would mix this cheese,
making it half Gruyère and half Parmesan. It
is also excellent with Gruyère alone. Season and
serve. The butter and cheese are mixed with the
Macaroni in the dish, not in the saucepan on the
fire.
M Auguste Escoffier, the* * Emperor of Chefs ”, and the culinary staff of the French liner “France”.
ONE OF THE BEST
HE1NKV
Orchestre
30 . RUE SÎAUGUSTIN-ftUUS
CNINESE RESTAURANT
■ First clô6S-ànd American Bôr
EM7T Ch IN E/E COOKING
C/io/M/ic// as 1 2 RUE 0£ L ECOLE Df MCDECIMd-MEAR BP S'MICMEL
P A fUJ ( vn ELEURUS 09 GG
BRMRIE UH
31-AVENUE DE L OP
m
CA( cyy/t//Ytv-'/
S/te COOÀ///Ç'
//< Ji/stc.j
RESTAURANT M0NTEVERD1
85, Rue Richelieu, Paria — Tel. : Central 29-60
The one Restaurant. in Paria where you gel apecially
prepared, real Italian and French cuiaine
EVERY EVEN1NG ORCHESTRA
Summer î Hôtel Normand?, LE TOUQUET
In PARIS, don’t (ail to go to the
“Guarani” Bar-Restaurant
13, rue d*Artois
Unique Cocktails.— Delicious lunche*
and dinners from 30 francs up
Leon FERRARI, Director and Proprltlor ■■ . ■
FORTUNÉ
Tcrracc Pergola
The only open air Restaurant
in Paris
LUNCHS - DINNERS - SUPPERS
16, rue Desrenaudes-Paris 1 7
RESTAURANT
MARGUERY
38, Boulevard Bonne Nouvelle
PARI/
FISH SPECIALITY
FILET DE SOLE MARGUERY
Know th* world over
Ask to visit the ccllars, the mo«f
wonderf ul and the biggest in Paris
< TWf ( 35zte^>
(SAVOÏA)
THE RENOWNED RESTAURANT
24',Pass 9 f des Princes
fjust off the bout des Italiens)
tShe fînest Cooking inParis
and the best Wine
Orchestres-Dancing
AT PARIS
Real French cooking
and the fînest wines
arc to be found at
DRCUANT'S
79 boulevard de Strasbourg
Jlear the ffare àe /
-cialties , Lobster.
O ysters.e tc
Qjk the man uuho fcnouJS
S
RESTAURANT
Au Pré Aux CJe
JO Rue 0ona.pôPfe • 6*
^hona - LiTTRt
Ç&czswG a/'Çtùxs-Jèùie
Çanvoue» for filkfe) of
QrÜL
exqjj» tc cddkjn© • mo doute
C/)ezLouis
Viennese and Czech cooking
PILSEN BEER
PAULS. o.ri/e de Surine
INCAR THE MADELEINE
IA ROTI55ERIE
ou
CARDINAL
Bie fashionaUe
café-resfauranf
ALJCSJZAJV SP£ClAlÆ£f
SUPPÊR5 fOR LARGE OR 5TIALL PARTIES
ORCHESTRA
l'PxsoLetxird. diaa cKdi 0 v$, < '§ 2 J > l£-r
RESTAURANT
“ AU CANETON”
The H ouse of Cavi.ir — Russian Specialities
Russian Orchestra
3, Rue de la Bourse, — PARIS
Tel. Gutenberg 22-85
OU DÉJEUNERONS-NOUS?
Déjeuner offert par la Municipalité de Châtel-
Guyon et les Groupements Thermaux (Société
des Eaux Minérales, Société des Docteurs, Syn
dicats d'initiative, des Hôteliers et Commerçants),
en l’honneur des Membres de la Presse Française
et Etrangère, à l’occasion d’un voyage documen
taire en Auvergne. Manoir Fleuri, Châtel-Guvon,
le 30 août 1930.
MENU
Melon glacé au Porto
Canapé de Caviar
Talmousc au Paprika
Pommes d'amour printanières
Jambon d’Auvergne
Beurre
Mousseline de Brochet
du Lac de Tazenat a la Nantua
Selle d'agneau au lait à la Orloff
Laitues demi glace
Courgclles à la crème
Suprême de Volaille Jeannette
Salade N incite
Bombe Mascotte
C.âteau « Manoir »
Paniers de fruits
Café
Grandes Liqueurs Françaises
VINS
Chanturge et Rosé de Châtel-Cuyon
en carafe . .
Graves sec
Grand Manoir
Champagne frappé
PEAS A LA FRANÇAISE
Shell fresh garden Peas and put them into a
saucepan with a lump of butter the size of an
egg, and a Fiai f pint of water to every two quarts
of Peas. Put on a low fire and add a small
quantity of Parsley, sait, pepper and another
lump of butter. Peel one dozen small Onions
and add them to the Peas. Let them cook for
about an hour in a tightly covered saucepan. Re-
move the bouquet of Parsley before serving.
SORREL SOUP
It is also called Potage Cerminy. 7 ake a
small handful of Sorrel, and throw U into a sauce
pan with a little butter. In a few minutes it îs
cooked. In the meanwhile boil a small cupful of
ground Rice in sufficient water to make the soup.
Beat the yolks of two eggs in a little rich cream
in the soup tureen ; sait and pepper the Rice and
pour it slowly into the tureen. Add the Sorrel
just before serving.
GNOCCHI WITH PEAS
Boil the quantity of Peas required in plenty
of w'ater. Pour a pint of boihng water into a
bowl. add five tablespoonfuls of flour, and stir
the flour into the water until it becomes a smooth
paste. Break the yolks of four eggs one by one
into the paste, adding a little sait. When this
mixture is cold. it thickens. I hen with a teaspoon
drop a small portion into the saucepan where the
Peas are boiling. Continue to drop balf a tea-
spoonful of the paste into the boiling water and
TT!
■sa
CULINARY RECEIPTS
SOUFFLE AU FROMAGE
F OR a soufflé for six to eight people, put a
lump of butter, one-eighth of a pound,
into a small saucepan with two tablespoon
fuls of flour. Mix well over a slight flame. Add
sait and pepper, and about half a pint of hot
water, stirring constantly when it boils. Add one-
quarter of a pound of grated Gruyère cheese,
and a tablespoonful of Parmesan. Remove the
saucepan and let it cool a little. Then break
into this, one after the other, the yolks of four
eggs. Beat the whites separately to a stiff froth in
a bowl and mix them lightly with the contents of
the saucepan. Pour into a buttered soufflé dish.
leaving a couple of inches for the soufflé to rise.
Cook it in a moderate oven from a quarter of an
hour to twenty minutes, and serve immediately.
If the top of the soufflé appears to brown too
quickly eitber lower the heat sbghtly or cover the
top of the soufflé with a sheet of oiled paper.
slowly the pièces will rise to the surface. Let
them boil for five or six minutes. Add a pint of
hot milk to the Peas and paste, and when it has
boiled once again, pour it into a deep entrée dish.
This makes an excellent vegetarian entrée.
RISOTTO OF RICE WITH TOMATO SAUCE
Boil Rice in the ordinary way. Put butter the
size of a small egg into a frying pan until it is
melled, then add three cups of cooked Rice and
mix well. Pour this mixture into a dish and
cover with a hot 1 omato sauce.
POTAGE CRESSON
Wash two bunches of Water-Cress. Pluck
the leaves from the thick stems and throw them
into a saucepan of boiling water. After a minute
remove the Cress with a strainer and chop it finely.
Put a piece of butter in a saucepan and add the
chopped Cress. Turn over a slow fire for a few
seconds. Add hot water sufficient to make the
soup. When it boils drop in as many tablespoon
fuls of 1 apioca as there are guests. Season with
sait and pepper. Beat the yolk of an egg in the
soup tureen, add a lump of butter and small cup
of double cream, if convenient. When the Ta
pioca is cooked, slowly pour the contents of the
saucepan into the tureen, stirring constantly in
order to avoid curdling the eggs. While this soup
may be made without cream, it is greatly im-
proved with the addition of it.
MÉLANGE OF FRUIT
As ils name implies, this is a mixture of fruits.
Sections of raw Oranges, slices of Banana with
pièces of stewed Apricot, a few Cherries, Pears
or Peaches make an excellent dish. You will
add greatlly to îts flavor and appearance by tak-
ing two tablespoonfuls of Raspberry preserve and
putting it over the fire with just a small quantity
of water. Strain through a fine sieve, discarding
the seeds. Add the juice to the mélange of
fruit. It permeates ail the fruits with a delicious
flavor and lovely color. A dash of Dandelion
wine, or any wine of a like nature, gives a
piquancy.
POTAGE CRÈME DE CHOU-FLEUR
This is a delicious and délicate soup. Two
quarts are required for eight people. For this
quantity take one large white Cauhflower, one
quart of milk, eight tablespoonfuls of 1 apioca,
two tablespoonfuls of butter, the yolks of two
eggs and a pinch of white sugar. Préparé the
Cauhflower as for ordinary use, separating the
flowerets. Boil in salted water until quite soft.
Put through a fine sieve. Into the water in which
the Cauliflower has been cooked, pour the Ta
pioca, being sure that the water is in a rolling boil.
Lower the fire and allow to simmer for twenty
minutes. Meanwhile scald the milk, a pinch of
sugar added, then pour into the 1 apioca with the
purée of Cauliflower, stirring gently and cons
tantly. Now break the yolks of the two eggs into
the soup tureen, add the cream and beat them
together. Then add the butter in small pièces
and finaljy the contents of the saucepan, turning
continually with a wooden spoon. It is essential
to pour in a small quantity of the liquid at first,
in order to avoid the too rapid cooking of the
eggs. In this way the soup is smooth and velvety.
This soup is served with croûtons.
(Canadian Homes and Gardens.)
M. Auguste Escoffier
AUGUSTE Escoffier, the famous French chef,
* recently returned from New York where
he had been invited to assist in opening the new
Pierre Hôtel, on board the France.
M.
Escoffier isan officerof the ‘Légion d’hon-
and on bis return from New York the
“Emperor of Chefs headed the jury which
made awards to the premier culinary artists of
France taking part in the compétition of the
sixty-second Salon of Culinary Art, organized
by the “Société Culinaire Philanthropique in
connection with the National Hôtel Exposition
at the Grand Central Palace.
Break crisp fresh Green Beans into two or
three pièces but do not slit them. French Beans,
Scarlet Runners, or any long. Green Beans lose
their best properties if eut into shreds. If the
Beans are too long to serve intact, break or eut
them across m their width, not on the length.
Place in a strainer and wash with cold water. Put
into boiling water, well salted and use only suffi
cient water to cover. Cook until tender. Strain.
Hâve a good lump of butter melted in a frying
pan to which is added a small cupful of double
cream. At the last moment add the Beans and
turn them over rapidly with a wooden spoon.
Sprinkle with sait and pepper and they are ready.
A dish of this sort is seldom served with méat.
I o hâve a palatable dish of Macaroni, select
the finest quality. Put on the fire a saucepan fil 1 -
ed with water and a handful of sait. When it is
boiling, break the Macaroni into it, in pièces about
a finger’s length. About twenty minutes of rapid
boiling will resuit in tender Macaroni, too long
will make it pasty. Drain and put the Maca
roni into a warm dish. Add quickly a lump
of butter divided into small pièces and mix it
with the Macaroni with a spoon and a fork. Add
also a quarter of a pound of grated cheese to
each half a pound of Macaroni. The majority of
truly French kitchens would mix this cheese,
making it half Gruyère and half Parmesan. It
is also excellent with Gruyère alone. Season and
serve. The butter and cheese are mixed with the
Macaroni in the dish, not in the saucepan on the
fire.
M Auguste Escoffier, the* * Emperor of Chefs ”, and the culinary staff of the French liner “France”.
ONE OF THE BEST
HE1NKV
Orchestre
30 . RUE SÎAUGUSTIN-ftUUS
CNINESE RESTAURANT
■ First clô6S-ànd American Bôr
EM7T Ch IN E/E COOKING
C/io/M/ic// as
P A fUJ ( vn ELEURUS 09 GG
BRMRIE UH
31-AVENUE DE L OP
m
CA( cyy/t//Ytv-'/
S/te COOÀ///Ç'
//< Ji/stc.j
RESTAURANT M0NTEVERD1
85, Rue Richelieu, Paria — Tel. : Central 29-60
The one Restaurant. in Paria where you gel apecially
prepared, real Italian and French cuiaine
EVERY EVEN1NG ORCHESTRA
Summer î Hôtel Normand?, LE TOUQUET
In PARIS, don’t (ail to go to the
“Guarani” Bar-Restaurant
13, rue d*Artois
Unique Cocktails.— Delicious lunche*
and dinners from 30 francs up
Leon FERRARI, Director and Proprltlor ■■ . ■
FORTUNÉ
Tcrracc Pergola
The only open air Restaurant
in Paris
LUNCHS - DINNERS - SUPPERS
16, rue Desrenaudes-Paris 1 7
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