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William Duvall

William Duvall, chef de cuisine on the "Oriental Limited" for 11 years, contends that "every meal a perfect meal" is for the chef the only procedure that assures permanent renown.

Stuffed Green Peppers

Chopped onions, celery, and fresh bread crumbs sauté. Bake in slow oven. Use this to fill large half of green peppers.

Sauce for Same

Minced mushrooms stewed in butter. Espagnole and tomato sauce added with lemon juice and chopped parsley.

Sweetbreads en Casserole

Soak sweetbreads in cold water with a little salt until all blood is out, then transfer to fresh water slightly salted and bring to boil. Cool off in cold water and peel skin off. Put butter in frying pan, sweetbreads to sauté in this. Add small white onions, fresh mushrooms, green peppers, simmer to a light brown color, add 2 or 3 tablespoonfuls good meat stock. Place all in casserole and cook in oven for 15 minutes.

Chef Duvall says -- "When boiling a ham let it remain in the water boiled in until water is cold. This adds moisture and prevents ham getting stale and dry, but be sure to start it off in boiling water--this retains the flavor."