But choose an item from the menu and the wizardry of Joe Prill will transform it from a name into a delicious culinary masterpiece.
Cream of Cauliflower Soup
Start stock in small saucepan with butter to braise onion and leek, simmer slowly, add flour and continue simmering. Add stems of cauliflower and milk. Boil thoroughly and strain through sieve, transfer to large stock pot. Add sweet cream and small amount of butter. Season with salt and cayenne pepper. Boil hearts of cauliflower, cut in small pieces and add before serving.
2 cupfuls mixed clam broth and milk
1 tablespoonful chopped parsley
4 cupfuls flour
1 tablespoonful chopped young onions
4 teaspoonfuls baking powder
2 tablespoonfuls melted lard or butter
½ teaspoonful paprika
½ teaspoonful celery salt
Beat eggs and liquid, add flour and dry ingredients, well sifted. Add parsley and onions. Beat well and drop from spoon into hot lard and fry. Serve with crisp salad-- lettuce and cucumber or cabbage and celery.
Chicken Pie a la Francaise
Take cooked chicken, cut up in flakes, make hot mushroom sauce. Make diamond shape puff paste. When baked, split in two, put chicken mixture on lower crust, cover with other crust, serve on 8-inch platter with parsley at each end and slice of lemon on top with a little paprika on the lemon.