Dining in--Minneapolis/St. Paul cookbook

. Preheat oven to 375°. On work surface, form dough into one or two rolls 1 inch in diameter. Slice into sixty 2-inch rounds and arrange on baking sheets. . Slightly beat the remaining egg and brush over the rounds. Press 1 almond in the center of each round. Bake in preheated oven for 15 minutes until golden. Sweets are not often a part of a Chinese dinner, but Americans like to eat dessert with Chinese food. - 7 4 . ne mene Ln ae eae — - 16 = ——— — —_ i” 236) FO VIC 71 cal wampeaye ties Tes. Tina aan | = A " 7 10, SAIS Vie may SP in ; _— : _ ——_ =" ; _ es i ae ineiodt of _ ofl dieve Deal ali tend wos deteitea S ani is Wwe SD b> A eps 7 ee raven f i eo Riba 7 ™ | Ck a i = ir Ot . oc %. 7 } 7 ee! a ya | ay Ty , VGro Dinner for Six Chicken Liver Paté Scampi Adriatic Wild Rice en Consommé Pecan Pie Wines: With the Paté—Louis M. Martini sherry With the Scampi—Wente Pinot Chardonnay Don Ryan, Manager Jim Hennessey, Chef ince 1935, the Lexington has been a fashionable place to congre- GS gate in St. Paul. State legislators informally caucus in the shadows of its Old English bar. Business cronies meet there once or twice a week, as they have done since their college days. Teenagers stop by in their finery on their way to the prom; their parents, who did the same, still frequently drop by for dinner. The Lex, as it is familiarly known, has always been a favorite choice for celebrations of all kinds: christening and wedding parties, engagement dinners, and “the sad times, too,” recounts manager Don Ryan, “after a friend’s funeral.” They find a rich history at the Lex. Barring his years of military service, Don has been there to greet clients since its doors opened. Many patrons were also sent overseas during World War II, but the Lex boys kept in touch. Their letters home were posted in the bar, and collected messages were relayed in return as a newsletter to their bases abroad. Furloughs found these regulars bellying up to the grand curving bar, where bartender Ed Knoepke never forgot a face or how an individual liked his cocktails. Both veterans and non-veterans also find a rich tradition at the Lex. It is not only they and Don who can count many years of being there; many of the black-outfitted waitresses have worked there for twentyfive years. The splendid decor—characterized by French provincial paneling, gilt frames, plush burgundy colors, and beaded chandeliers—has been maintained rather than being updated to a more trendy style. And the American cuisine has never wavered in its excellence. The tried-and-true menu is the product of John Donnelly, night chef for twenty-eight years, and day chef Jim Hennessey, a novice with only fourteen years in the kitchen. They have collaborated on a list that highlights prime rib—the perennial favorite—but also features outstanding scallopini, Minnesota pheasant, liver and onions, lamb shank, and braised short ribs. Each and every item served at the Lexington is made from scratch—from these entrées to the soups, breads, secret house salad dressing, and old-fashioned desserts. Like all of the other aspects of the restaurant, the cuisine rarely changes, because rarely can it be improved upon. People may move away from St. Paul, but spiritually they are never far from the Lexington. 1096 Grand Avenue St. Paul iy N ie) a CHICKEN LIVER PATE 1 cup butter % teaspoon thyme 34. cup minced onion Salt and pepper 1 pound chicken livers 1 package melba toast 2 tablespoons sherry or crackers (optional) 2 tablespoons brandy Ya cup Chicken Stock (see index) . Inasauté pan over medium heat, melt the butter; skim off foam and