This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Has had a run at various times as a health food for children and consumptives. There used to be milk-stands in the London parks where the donkeys, sleek, curried and beautifully kept, were milked to order for children and other customers as they came.
Bleak, a small fish.
Brochette or skewer of chicken kidneys, a French restaurant specialty. Cook some "rognons de coq" in white stock, allow them to cool in their liquor; drain; run on silver skewers with cockscombs between. Oover with chaudfroid sauce, then with beaten egg, bread crumb them and fry. Served on the skewers, garnished.
The ornaments cut out of firm aspic jelly for bordering dishes.
With a brown or toasted surface.
With button mushrooms.
Lobster butter made by pounding lobster coral (the egg) and butter together, mixed in white sauce. It is pink, and when lobster coral cannot be obtained is colored to imitate it. Lemon juice, salt and cayenne required in the sauce. Served with fish.
Latin name of oats.
Crushed oats or oatmeal.
Polish cake in common use; a yeast-raised, white sort of fruit cake, made of sugar, butter and eggs, few raisins and almonds mixed with a piece of light dough about equal in weight to all of them, thoroughly beaten; let rise in moulds, and baked.
The stew in a wide pan, spoonfuls of biscuit dough dropped in.
The stew in a baking pan, covered with sheet of paste, and baked.
Chopped in convenient pieces, salt, pepper and sprinkling of sage; baked brown. The bones being exceedingly abundant in packing house localities make a glut of pork food at certain seasons like the gluts of fish in other places. Stuffed chine, broiled bones with fried apples and apple sauce, bones with Robert sauce, bones with onions, and in many of the ways of regular pork cooking are then equally in vogue.