1946 The Stock Club Bar Book by Lucius Beebe

Baby Lamb Boulangere: Roast Baby Lamb. Garnished with glaced small onions and salted pork and potatoes Rissole. Mint Sauce. Noisette of Lamb Lavalliere: Noisette of Lamb in butter garnished with julienne of mushrooms and tr?ffies. Puree of celery, Madeira Sauce. Veal Cutlet Gismonda: Breaded Veal Cutlet with half bread crumbs and half grated Par– "inisan che~se, saute in butter, garnished with plain spinach, s1iced mushrooms. Madeira Sauce.- Lamb Kidney Saute Cabaret: Lamb Kidney Saute, Red Wine Sauce. Garnished with small onions, mushrooms, and salted pork. On the other hand the resources of the bar staff, based on the tastes of customers at the mahogany and the imaginations of gen– erations of serious·minded drinkers, are by no means exhausted by the brief foregoing .summaries, which are intended more in the nature of a precis than any definitive handbook. At the risk of m~king this copy read like the "also among those present" para– graph at the end of a newspaper society item, among those still available, and in demand as afternoon sets in are:

Shamrock Cocktail:

I% oz. Irish whisky

I oz. French vermouth 3 dashes green creme de menthe 3 dashes green Chartreuse Stir and serve in 3 oz. cocktail glass.

62: Stork Club Bar Book