cae
m tematlsy ty pret: war Ts toe — rm ‘yeu du Yo bray deh ge) inaem
pv @many g (tien lyreiapl
bh ludswomn bye enieg bru be Tg eieeeee w oan |,
eal Mis rade SID innlied pidderge at fied ee ee ee
haat bolnigs ~s timite Wea foplawis et Ohi’ ait eb tc
vibinks « Jie) Go Aee't Mow ehelts j Cape 0859 artes uel Jel ya
Ama (MANY! Nin Shoat ta heartowltivcal efery hee ttt :
wf betiited rae rity Secusrerbe ve y akrror Leos ceam re mood ning
Seley wills he nqien a elit “ahh ate aoe tell ae st a 7
weds Wit pe i tury Sade sane db) wis ; Druk avved oy Cth site wn baa
al Minaihele pO Fray Mowgh Log radepg hae! eh hoe an as cu
sonieeiliaeesie bs adehs BG vrei! atleam 7 7K ati eval a
shard wwrgls, Tine ers
gees sel Fre oparyty arial, ob pine mH! ‘ Swew ov eit eroltis oF a
Hil sete ied patat i shoes Kewehren (om ent igang ae oe Tina
_ ean tH set We SQuiyelis Hie pti SA Cats wit il oe
pe ete tie Glas Fal) iste vale ie BOE wb 7m
ON CieaiquS Hes 2 o0> lowest gare inthe eer ian et
- wy ety eter ait nwo! papi snag pe fal
rT grnteet he: ase novl lene ay euit esie'banb
7
-
aiid ba Sid
: sAl om wale antusth wan one very i 7
hi : k aby cae nine sien Bane
. 7
aw . aod
TEs IBILWIE IEIORGSIE
Dinner for Four
Beef and Tomato Consommé
Caesar Salad
Poached Paupiettes of Flounder with Champagne Sauce
Fresh d’Anjou Pears Flambé
Wines:
With the Consommeé and Flounder—Far Niente Chardonnay, 1980
With the Pears—Chateau Saint Jean Johannisberg Riesling,
Belle Terre, Late Harvest, 1977
Clifford Warling, Owner
John Warling, General Manager
Dick Lensing, Chef
rifires
Teele BLUE bie leo
don’t need to see the menu; just set something up for us,”
We say the regular patrons of the Blue Horse, and John Warling,
manager and maitre d’, knows why. “Consistency in ser-
vice and food have given us the ability to win their confidence. Our
steady customers come in for lunch five times a week. We see the same
familiar faces—that’s what makes it fun!”
Some of those familiar faces have been Blue Horse devotees ever
since John’s father Clifford Warling left a flourishing restaurant career
in Seattle to return to his hometown and open the city’s first Continen-
tal-style café. Clifford introduced the Twin Cities to his West Coast
favorites—Puget Sound salmon, Dungeness crab, Olympia oysters—
and unveiled then-exotic specialties such as steak Diane, fettuccini
Alfredo, steak tartare, Caesar salad, and flaming desserts done with
tableside cart service that remain the restaurant’s signature. Following
his father’s pioneering of fresh seafood in Minnesota, John works to
keep the Blue Horse the place to go for fish. “We bring it out ona silver
platter to display before cooking—ivory salmon, halibut out of Alaska,
Florida grouper, gray sole from Boston. It’s unbelievable! It’s taking off
like we never dreamed.”
Dick Lensing, for years a hotel chef, brought his creative expertise to
the Blue Horse two years ago. “He’s doing an exceptional job,”
vouches John. “He’s young, as I am, so we are of like minds. All of us
here take an active part in planning the menu—and we listen to the cus-
tomers’ wishes. They call in and say, ‘I’m bringing in four people to-
night. Do something special!’ On a busy night it kills us, but that’s the
fun—that personalized service. And many of our new menu items
originated with those specially created dishes.”
Tradition is honored in this award-winning restaurant. The supper
club’s decor includes arched brick walls, wood paneling hung with
artwork in ornate gilt frames, and, of course, the larger-than-life
stylized copper wall sculpture of a galloping steed from which the Blue
Horse draws its name.
1355 University Avenue
St. Paul
No
DEE BELIE FIORSE
BEEF AND TOMATO CONSOMME
2 quarts BEEFSTOCK, cold Y2 medium-size onion, finely
(see next page) chopped
8 egg whites 3 stalks celery, finely ✪ Beef and Tomato Consommé
Page 3 · 3 recipe records on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
cae m tematlsy ty pret: war Ts toe — rm ‘yeu du Yo bray deh ge) inaem pv @many g (tien lyreiapl bh ludswomn bye enieg bru be Tg eieeeee w oan |, eal Mis rade SID innlied pidderge at fied ee ee ee haat bolnigs ~s timite Wea foplawis et Ohi’ ait eb tc vibinks « Jie) Go Aee't Mow ehelts j Cape 0859 artes uel Jel ya Ama (MANY! Nin Shoat ta heartowltivcal efery hee ttt :
wf betiited rae rity Secusrerbe ve y akrror Leos ceam re mood ning Seley wills he nqien a elit “ahh ate aoe tell ae st a 7 weds Wit pe i tury Sade sane db) wis ; Druk avved oy Cth site wn baa al Minaihele pO Fray Mowgh Log radepg hae! eh hoe an as cu sonieeiliaeesie bs adehs BG vrei! atleam 7 7K ati eval a
shard wwrgls, Tine ers
gees sel Fre oparyty arial, ob pine mH! ‘ Swew ov eit eroltis oF a Hil sete ied patat i shoes Kewehren (om ent igang ae oe Tina _ ean tH set We SQuiyelis Hie pti SA Cats wit il oe
pe ete tie Glas Fal) iste vale ie BOE wb 7m
ON CieaiquS Hes 2 o0> lowest gare inthe eer ian et - wy ety eter ait nwo! papi snag pe fal rT grnteet he: ase novl lene ay euit esie'banb -
aiid ba Sid : sAl om wale antusth wan one very i 7 hi : k aby cae nine sien Bane . 7
aw . aod
THE BLUE HORSE
Dinner for Four
Beef and Tomato Consommé Caesar Salad Poached Paupiettes of Flounder with Champagne Sauce
Fresh d’Anjou Pears Flambé
Wines:
With the Consommeé and Flounder—Far Niente Chardonnay, 1980
With the Pears—Chateau Saint Jean Johannisberg Riesling, Belle Terre, Late Harvest, 1977
Clifford Warling, Owner John Warling, General Manager Dick Lensing, Chef
rifires Teele BLUE bie leo
don’t need to see the menu; just set something up for us,” We say the regular patrons of the Blue Horse, and John Warling,
manager and maitre d’, knows why. “Consistency in service and food have given us the ability to win their confidence. Our steady customers come in for lunch five times a week. We see the same familiar faces—that’s what makes it fun!”
Some of those familiar faces have been Blue Horse devotees ever since John’s father Clifford Warling left a flourishing restaurant career in Seattle to return to his hometown and open the city’s first Continental-style café. Clifford introduced the Twin Cities to his West Coast favorites—Puget Sound salmon, Dungeness crab, Olympia oysters— and unveiled then-exotic specialties such as steak Diane, fettuccini Alfredo, steak tartare, Caesar salad, and flaming desserts done with tableside cart service that remain the restaurant’s signature. Following his father’s pioneering of fresh seafood in Minnesota, John works to keep the Blue Horse the place to go for fish. “We bring it out ona silver platter to display before cooking—ivory salmon, halibut out of Alaska, Florida grouper, gray sole from Boston. It’s unbelievable! It’s taking off like we never dreamed.”
Dick Lensing, for years a hotel chef, brought his creative expertise to the Blue Horse two years ago. “He’s doing an exceptional job,” vouches John. “He’s young, as I am, so we are of like minds. All of us here take an active part in planning the menu—and we listen to the customers’ wishes. They call in and say, ‘I’m bringing in four people tonight. Do something special!’ On a busy night it kills us, but that’s the fun—that personalized service. And many of our new menu items originated with those specially created dishes.”
Tradition is honored in this award-winning restaurant. The supper club’s decor includes arched brick walls, wood paneling hung with artwork in ornate gilt frames, and, of course, the larger-than-life stylized copper wall sculpture of a galloping steed from which the Blue Horse draws its name.
1355 University Avenue St. Paul
No
DEE BELIE FIORSE BEEF AND TOMATO CONSOMME
2 quarts BEEFSTOCK, cold Y2 medium-size onion, finely (see next page) chopped
8 egg whites 3 stalks celery, finely
Records on this page
Beef and Tomato ConsomméCaesar SaladPoached Paupiettes of Flounder with Champagne Sauce