1946 The Stock Club Bar Book by Lucius Beebe

Filet Mignon Capucine: Garnished with broiled stuffed mushrooms, creamed spinach, Bernaise Sauce. Guinea Hen: Breast of Guinea Hen·Saute of garnished asparagus tips. New peas. Madeira Sauce. Tournedas Baltimore: Small Tenderloin Saute with mushrooms smothered with onions. ,Sliced veaJ. kidney, stewed tomatoes, German·fried potatoes. Lamb Chop Saint Hilaire: Lamb chop stuffed with chicken hash, garnished with slir.ed green pepper, stewed tomatoes. Minced Tenderloin ofBeefa la Deutsch: Sliced Tenderloin, garnished with green peppers. Tartlet of cream corn. Chateau Sauce. Pheasant Casserole Derby: Roast Pheasant stuffed American style. Garnished with dried truffles and foie gras, Madeira Sauce. Royal Squab Knickerbocker: Roast Royal Squab in casserole garnished with artichokes. Bottom Parisienne potatoes covered over with chopped hard boiled. egg, bread crumbs, and parsley. Madeira Sauce. Squab ofGuinea Hen-Steve Hannagan Squab of Guinea Hen, split and saute in butter, garnished with sliced oranges, black cherries. Porto Sauce.

84: Stork Club Bar Book