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SYCAMORE INN
Bear Gulch - Cucamonga, California

There has been an Inn in the grove of sycamore trees at Bear Gulch since the Gold Rush days of 1849.  This location was a stop for passengers on the Butterfield Stages.  The Sycamore Inn offered the weary travelers food and drink.  They were served corn dodger and fried chicken.  This trailside Inn also provided refuge for Southerners during the Civil War.  The Inn was a place for the Hollywood crowd during the prohibition era.  The Sycamore Inn, built on the same location as in 1912, has the look of a country Inn nestled in the grove of sycamore trees.  It is still a favorite place for many in the entertainment field.  The Sycamore Inn chef provided the recipes of the '80s era for your dining pleasure.  

FILET OF BEEF PROVENCALE

Beef filet ( six ounces per person)

4    ounces carrots (sliced one-eighth inch thick)

10   ounces onions (chopped coarsely)

1    bay leaf

1    pinch sweet basil

1    sprig (small) fresh oregano

1    pinch salt

1    pinch ground black pepper

1    ounce sherry wine

7    ounces peeled, chopped tomatoes

3    ounces canned mushrooms and liquid

2    ounces sliced black olives

5    ounces supreme sauce

Sauté carrots and onions until the onions are soft but not brown. 

Stir and blend in the bay leaf. sweet basil, oregano, salt and pepper.  Add sherry, cook until carrots are tender but not soft.  Add tomatoes, mushrooms, liquids and olives.  Continue cooking until completely done. Add supreme sauce which can be purchased in a can or mushroom soup may be used to thicken.  Cut one-half inch thick slices of filet and cut in two.  Sauté to desired doneness, add to the provencale sauce and serve on toast.

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BEEF SLICES BEARNAISE

Bearnaise Sauce

2    tablespoons chopped shallots

8    white peppercorns, crushed

1    bay leaf

1-1/2 teaspoon chervil, divided

1/2 cup tarragon vinegar

6    egg yolks

1/2 juice of one lemon

1    tablespoon water

1/2 pound clear, melted sweet butter

Salt

Cayenne

1/2 teaspoon tarragon leaves

In a heavy, small skillet place shallots, peppercorns, bay leaf, 1 teaspoon chervil and tarragon vinegar.  Reduce over heat to one-fourth the amount.  Whip egg yolks with the lemon juice and water in the top of a double boiler until thick.  Keep water in the bottom of the double boiler just below the boiling point.  Very slowly add butter while beating constantly.  Stir in the reduced vinegar and spices; strain through a fine sieve and season with salt and a pinch of cayenne.  Add remaining chervil and tarragon leaves.  Should be served tepid.  Serves four.

Beef Slices Bearnaise

8    4-ounce slices filet mignon

Sauté beef slices in butter to desired doneness. Place two slices on each plate and spoon on béarnaise sauce.  

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SYCAMORE CHEF SALAD

1/2  head iceberg lettuce

3     thin slices ham

3     slices turkey

3     slices spicy salami

3     slices American cheese

3     spears cooked asparagus

1     hard-cooked egg

3     slices pickled beet

1     green pepper ring and parsley for garnish

On a cold salad plate, place outer lettuce leaves around the edge.  Shred lettuce and mound it in the center of the plate.  Cut ham, turkey and salami into one-half inch wide strips.  Cut cheese crosswise into triangles.  Place the asparagus spears on the shredded lettuce so it looks divided into thirds.  In each section layer a third of the meat and cheese triangles.  Cut the egg into quarters and place at the base.  Tuck in the beef slices.  Garnish the salad with parsley.  Cut the pepper ring in half and stand the half circles at right angles to each luncheon salad.  Yields one.

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SYCAMORE THOUSAND ISLAND DRESSING

1    cup salad dressing

1-1/2 tablespoons sweet relish

2    tablespoons catsup

1    tablespoon vinegar

1    tablespoon sugar

Combine the ingredients and refrigerate.  The vinegar and sugar may or may not be used depending on the sweetness of the relish and the sharpness of the salad dressing.  Yields one cup.

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BLEU CHEESE SALAD DRESSING

1    3-1/2 ounce package of bleu cheese

1   cup mayonnaise

1   tablespoon vinegar

Crushed garlic to taste

Crumble cheese and mix with mayonnaise, vinegar and garlic.  Thin to desired consistency with water.

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SCANDINAVIAN SPECIAL

10    slices veal

Flour, salt and pepper

Butter and olive oil for sautéing

Pinch of sweet basil, chopped

1     cup sliced mushrooms

Wine for flambé

Cut tender veal into small very thin slices.  Pound thin.  Dust lightly with flour and shake off excess. Season with salt and pepper.  Sauté quickly on each side in butter and olive oil, melted and sizzling hot in the frying pan. Add a sprinkle of sweet basic, garlic if desired and sliced mushrooms.  Flame with Marsalla wine.

Place three or four pieces of veal on each plate, decorate with asparagus spears.  Top with béarnaise sauce.  Yields four.

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