Barbara Stanwyck's Chicken Hash Somborn
Eight ounces of diced breast of chicken, covered with four ounces whipping cream, two egg yolks, and seasoning. Serve in casserole, add salt and pepper to taste.
Barbara Stanwyck's Steak Tartare
1/2 to 3/4 pound filet mignon
2 tablespoons chopped green pepper
2 tablespoons chopped scallions (white part only)
1/4 teaspoon coarse salt
A few gratings coarsely ground pepper to taste
Scrape the meat with sharp knife (or put through fine meat grinder). Add green pepper, scallions, salt and pepper.
Shape meat, according to platter, into round or oval 1-inch thick steak. Smooth the surface with a spoon and with the hands. Score the top crosswise and make an indentation in center of the meat.
Break egg carefully, discarding the white. Place the yolk in center of the steak, encircle it with an onion ring. Serve with thick slices of pumpernickel bread lightly spread with sweet butter. Serve as supper or luncheon dish. Serves one.
Thoughts: For a more complete repast, mix the tartar tableside. Place the steak in center of a platter, surround with little mounds of chopped scallions, green pepper, pickled beets, mustard or salted gherkins, and garnish with capers, anchovies or shredded horseradish root. Or prepare the beef as a sandwich by spreading the seasoned beef on a slice of dark rye. Garnish with caviar, shrimp or smoked salmon and sieved cooked egg yolk. Serve with good imported beer or ale or chilled aquavit.