1946 The Stock Club Bar Book by Lucius Beebe

Shirred Eggs Bibesco are compounded with a julienne of tongue, mushrooms and the best Perigordine truffies in a Madeira sauce, while Scrambled Eggs Divette are lovingly chafed in fresh butter and thick cream and garnished with sliced Louisiana shrimps of outsize proportions in a shrimp sauce with asparagus tips. If something more robust is in order; there is Minced Chicken Montlord: whole slices of thick white meat in cream sauce, illus– trated with truffies and•mushrooms and interlaced with Virginia ham in long slices. Calves Liver Hommil is a familiar saute of liver with the added feature supplieg by sauce·Smitaine, while Veal Sweetbreads Rose Marie are broiled with half tomato, French fried eggplant, the heads of fresh mushrooms and Madeira sauce. The tally of no~ntime drinks which pass as currency over the square mahogany in the Stork front room are as various as the personalities of the "name" patrons who command them, running from the simple double Scotch and soda which is invariable with Edward Arnold, the brandy and cognac highball described else– where but known to George Sanders as "Saint's Halo," and the double glass of California claret affected by Nigel Bruce to the secret concoction made for her friends by Dame May Whitty and called "'Dame's Downfall," which not even Cookie by counting the bottles called for has been able to analyze, and Brock Pemberton's simple and Spartan preference, "grape or apple." Other "over the yardarm" calls, the record attests, frequently come for:

Jack Rose:

2 oz. applejack juice of half lemon 4 dashes grenadine Shake and serve in 3 oz. cocktail glass.

50: Stork Club Bar Book