1946 The Stock Club Bar Book by Lucius Beebe

Broiled Chop of Venaison Ground Veneur: Broiled chop of Venaison garnished with puree of chestnut, Sauce of Poivrade and currant jelly. Aiguilette ofDuckling Florida: Aiguilette of duckling in top of crouton of hominy, garnished with stewed pears, oranges and apples and pineapple. Porto Sauce. Minute Steak Chez Toi: Steak Saute, garnished with diced potatoes, small glace onions and mushrooms. Breast ofChicken Rimini: Breast of chicken-Pique -with truffie-serve in crustade. Puree of mushrooms. Supreme Sauce. Squab Chicken Louisiane: Fried Squab chicken breaded. Garnish with sweet fried potatoes, stewed corn, fried bananas Rue Pilaw, Maryland Sauce. As has been remarked elsewhere in this handbook for eatalls and tosspots of the Fifty-third Street persuasion, nobody in the world drinks all the drinks .herein recorded, which is one of God's major mercies, and very few people drink very many of them, but some– body drinks every one of them and what has merit in the sight of any single individual, particularly if he is a notable of this world, is worth passing on for the amusement or instruction of his con– temporaries. Of the several hundred Stork celebrities canvassed in this poll of the flagon-conscious, an overwhelmingly large proportion recorded their preferences as being anything but exotic. Straight bourbon whisky, Scotch and soda, Martini and old-fashioned cocktails pre-

85: Night