1946 The Stock Club Bar Book by Lucius Beebe

favorite of such stalwart Irish saloonkeepers as the late, great Dan Moriarity and can he served either with or without the liquor in– gredient. It possesses the advantage of extremely hot content along with the nutritional value of raw egg which has long been known as one of the most easily digested foodstuffs:

Prairie Oyster:

yolk of egg 1 dash Lea & Perrin's Sauce •• red pepper and salt to taste l 'h oz. brandy or madeira Serve in old-fashioned glass. Dash of vine– $.'!r on top.

Champagne in the morning is a variously advantageous drink and is practically the only wine which lends itself to absorption twenty– four hours around the clock. About the only standard that can be applied to it is whether or not you are in the mood for the stuff. There are mornings, especially in spring and summer when nature herself is in a clement mood and the shakes are not too overpower- ing, when nothing seems as auspicious as a very cold bottle ofVeuve Clicquot, Mumm's or Charles Heidsick in a very dry cuvee. If the senses are attuned to its reception this can be a happy-making way to start the day, hut the slightest discord between the wine and the palate may lead to catastrophe. There is a school of thought, leaders among whose ranks are such notables as Howard Barnes, the learned drama reporter, Frank Sullivan and the late Berry Wall, which places its faith in that curious admixture of wine and Guinness's stout known as Black Velvet. Their claim that it soothes a~d gentles the recalcitrant stomach and, all guileful and unperceived, overcomes the jangled nerves is doubtless well founded. On the other hand, there are

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28: Stork Club Bar Book