George Rector was one of the most famous American restaurateurs of the late 19th and early 20th centuries, a third-generation host whose Rector's, on Broadway in Manhattan, welcomed all the celebrities of the era and apparently fed them very well. (For a time, Rector also ran Frontier House in Lewiston, in upstate New York.)
His food was largely French in style or inspiration, tending towards what guidebooks of a slightly later time might have called "American–Continental." He was also a celebrated raconteur and a pretty good writer, author of half a dozen volumes of recipes and reminiscences. Here are three of his recipes, drawn from a book published in 1949, two years after Rector's death, called Rector's Naughty '90s Cookbook, by Alexander Kirkland.
Below, three recipes from Kirkland's book.
A simple, French-inspired recipe that's actually quite simple to prepare.
A delicious combination of mashed potatoes, butter, and breadcrumbs that's then fried to perfection.
An easy recipe that's topped with a buttery crumbed mixture.