Preparation pages for Herter's Inc. Bull Cook Cookbook. 77.04.6: black and white photo of Joseph (Joe) McLinn Herter with fried parsley. Caption: Marvin, Cookbook, where we have French fried parsley recipe. Cutline, parsley French fried makes a delicious and very different vegetable. 77.04.7: Preparation page for Bull Cook Vol. I Cookbook. Page 102: black and white photo of Berthe Herter standing outside Antoine's Restaurant, New Orleans. 77.04.8: Preparation page for Bull Cook Vol. I Cookbook. Page 260: black and white photo of Berthe Herter standing outside the Original Four Seasons Pastry Shop and Coffee House. Caption: Marvin you have cut line. Goes in where to buy pastry in New Orleans. 77.04.9: Preparation page for Bull Cook Vol. I Cookbook. Page 107: black and white photo of Berthe Herter standing outside of Galatoire's Restaurant. Caption: Cutline, Galatoire's restaurant, New Orleans. It is very small and you have to get there early to get a table. They do not take reservations. 77.04.10: Preparation page for Bull Cook Vol. I Cookbook. Page 104: black and white photo of Berthe Herter sitting in Antoine's Restaurant with framed cartoon work on the walls. Caption: Cookbook: Oysters Rockefeller Antonie Copy. The walls of the inner room at Antonie's is covered for the most part with framed cartoons. 77.04.11: Preparation page for Bull Cook Vol. I Cookbook. Page 79. Black and white photo of Christian (Chris) Dupont Herter standing in front of tree with two fish in front of him. Caption: Page 73 in Cookbook. Cutline: Caviar was first made from carp eggs. Number of sheets: 6
