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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
62: Stork Club Bar Book
I oz. French vermouth
3 dashes green creme de menthe
3 dashes green Chartreuse
Stir and serve in 3 oz. cocktail glass.