The Stag Cook Book: Written for Men by Men

Onions are on my permitted list of foods and they are prepared for the table in many ways. The best way that I know of has been given the name of French-fried onions. I first ate onions in this form at the famous Grove Park Inn, Asheville, North Carolina, and have since introduced the dish on dining cars and into many private homes. Take a Bermuda onion — any other large onion would do — cut it into slices through the rings so that each slice will be made up of a large number of whole rings. Then break the slices up into separate rings, drop these into a thin batter and fry them as you fry French-fried potatoes. Each ring looks like a little doughnut. I find that the dish is universally praised. May I add a word in regard to radishes, of which I am very fond. The long White Icicle radish is, in my judgment, the best variety and I have found that butter added to the salt makes the radish a little more palatable. [1381 Will Irwin Take a frying pan and some ham. Cook the ham in its own fat in the frying pan — cook until the ham is well dappled with golden brown, or until it is cooked enough. Then break some eggs. Take out the ham and put it on a hot platter, then put in the eggs. Baste them a bit with the hot ham fat. Put a cover on the pan and let the eggs cook in the hot pan with no fire. A minute or two will do— then serve the eggs with the ham and — oh, boy! For the very best results use the best ham you can get and plenty of day old eggs. C139] Lxvn Douglas Fairbanks BREAD TART I cup fresh bread crumbs I cup sugar 1 cup chopped nut meats i^ teaspoons baking powder 5 eggs 2 tablespoons grape juice I lemon Filling I egg ^ cup chopped walnut meats J4 cup sugar y^ cup lemon Soak bread crumbs with grape juice and the strained lemon juice. Beat egg yolks and sugar together until light; then add nut meats, baking powder, bread crumbs and the beaten whites of the eggs. Divide into buttered and floured layer tins and bake in a moderate oven for twenty minutes. Put together with filling. Beat up egg, add sugar, lemon juice and walnuts. This tart may be covered with frosting if liked. [140] Lxvm Julian Street SOLE A LA MARGUERY AND DUCK WITH ORANGES I have two favorite dishes: both being examples of the French cuisine at its highest. One is "Sole a la Marguery" (which can be made with flounder, also) and was originated by old Monsieur Marguery at his famous restaurant in Paris. It has a sauce which has a wine base and which contains shrimps and small oysters. Sole a la Marguery Lay your sole in a buttered platter, add about a glassful of white wine, season and poach : I. E. Let boil for about fifteen minutes and then take the juice out, mix with it a yolk of a raw egg, about two ounces of sweet butter. Beat slowly so as to get it thick, something like a hoUandaise; add a few shrimps, oysters, mussels, and a few heads of mushrooms, cook the sole with it, glaze in a salamande two or three minutes and serve. Another is a duck cooked with oranges. I know how to ask for it at the St. Regis and the Brevoort, but am not sure of the spelling. It sounds like Duck "Bigarade." They do it well at the Brevoort If potatoes are served [141] \ with either of these dishes they should be potatoes gauf rettes — on a separate plate. Duck Bigarade To Roast: Select a young and very tender duck, prepare and truss it for roasting. It should be roasted on the spit or in the oven for fifteen to twenty-five minutes, according to its size and the heat of the fire. A domestic duck ought to be served quite rare, and should be killed without bleeding. Dish it after untrussing and pour over it a little of its gravy.