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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:
50: Stork Club Bar Book
2 oz. applejack
juice of half lemon
4 dashes grenadine
Shake and serve in 3 oz. cocktail glass.