This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Name of the custard apple of the West Indies. Eaten raw. It is called the coster in the British West Indies, and being formerly sold by peddlers in London caused them to be called costermongers, a name now applied to all small peddlers of marketings.
A fruit of the West Indies. Is common also in Mexico where it is called the avocado (advocate). It is eaten raw in the same ways as muskmelons, usually with salt and pepper, and is sliced up in salad with oil and other dressings.
Strips of anchovies wrapped in paste and fried.
Lark. Alouetles a la minute, a hasty dish of larks, French restaurant specialty prepared as follows: Sautez in butter twelve larks (cleaned and plucked, of course). Withdraw as soon as the butter has colored them. Brown in the same butter two or three minced shallots, a pinch of parsley, and twenty mushrooms sliced. As soon as the mushrooms are cooked, add a spoonful of flour, and moisten with a glassful of white wine and a small cupful of bouillon. Allow the larks to stew for some minutes in this sauce. Brown in butter croutons of bread, as many as there are birds. Serve each lark on a croilton and pour over the dish the mushroom sauce. Other small birds may be prepared in the same way. (See Mauviettes).
Sirloin of beef.
Burnt almonds; parched and sugared almonds.
Literal meaning grey amber, used by the liquorists to flavor cordials, bitters, etc.; highly valued in perfumery. It is a substance of the consistency of wax, found in sperm whales; also found floating in masses, weighing one or two hundred pounds in the Indian Ocean. Ambergris flavor is said to be a favorite with the Prince of Wales, and confectioners and caterers use it the more on that account.
Made of an ounce of ambergris steeped in a quart of proof spirit in a warm place for a month, the mixture- is then filtered. Two or three drops will flavor a quart.
Gelatine or calf's-foot-jelly, flavored with ambergris.