The Stag Cook Book: Written for Men by Men

You'll be able to whip the cream without detailed directions. The important thing is choosing the right egg beater or cream whipper or whatever you use. The next important thing in whipping cream is stance. You'll C6i] gradually acquire that, after you've spattered the front of your vest a time or two, and hooked a few long ones to the wall paper. I believe that there are some safety devices for whipping cream, but they take all the sport and excitement out of the thing. [62] Joshua A. Hatfield EGGPLANT SAUTt A UALEXANDER For Four People Take two large eggplants, have them peeled and cut into large flakes of about 1%. inches in size, season with pepper and salt, pass through flour and fry in hot fat pan to brown color; chop finely and saute to yellow color, six French shallots and two beans of garlic, and add to the eggplant. Keep stirring on moderate fire for about three minutes, serve in vegetable dish and spray widi chopped parsley. POTATO STICKS ALEXANDER Take six nice boiled potatoes, let them drain and pass through sieve, put in stewing pan on the fire, add four yolks of eggs, (me spoonful of fresh butter, one spoonful of puff paste, one green pepper, one sweet pepper, two slices of boiled ham and parsley all finely chopped, and pepper and salt to taste. Mix while on the fire for about five minutes, then let it cool down. Of this dougjh roll sticks of ^ indi in diameter by [63] i^ inches long, pass through flour, beaten egg, and white bread crumbs, fry in fat pan and serve on napkin with fried parsley. COLD SAUCE ALEXANDER {Served at India House with Cold Salmon) Incorporate into good mayonnaise, chopped chives, parsley, chervil, two tablespoonsful of French mustard and dash of Worcestershire sauce, paprika, pepper and salt; stir well. SUPRtlME OF CHICKEN A L'ALEXANDER Take the breast of a four-pound roasting chicken (stuflE very lightly with a filling made of chicken, cream and fresh mushrooms mixed with white of egg) and have it poached in butter and chicken broth. After being done remove the supreme and have the sauce reduced to onequarter of its volume, then incorporate first one tablespoonful of sweet butter and add six finely chopped French shallots, one-half glass of white wine, two spoonsful of brown sauce (demi-glace), season well with pepper and salt, let it cook for about three minutes, and strain through fine sieve. Dish supreme on a fried canape cut to shape and sauce it. [64] Garniture Fried eggplant cut in Julienne shape Green peppers saute in butter Fresh tomatoes saute Arrange the vegetables around the supreme on platter by keeping them each separately and serve sauce apart. FONDU AU FROMAGE A L'ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate J4 pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs; let cool down. This preparation cut and roll into sticks of ^ inches diameter by ij4 inches long, pass through flour, beaten egg and bread crumbs, and fry crisp in hot fat pan. Serve in napkin with fried parsley. POACHED EGGS EN CROUSTADE A L'ALEXANDER Work into a dough J4 pound of flour, one tablespoonful of butter, two whole eggs and a little salt; cut this pie-crust dough into tartlette forms, say 3 inches in diameter, place in molds and bake in moderate oven. [65]