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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