This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
The waste of ball suppers of old was almost incredible. Ude states that he has known balls where the next day, in spite of the pillage of a pack of footmen, he has seen 20 or 30 hams, 150 or 200 carved fowls, and 40 or 50 tongues given away; jellies melted on the tables; pastry, pates, pies and lobster salads, all heaped up in the kitchen and strewed about the passages, completely disfigured by the manner in which it was necessary to take them from the dishes in which they had been served.
Ballotines are small galantines made by treating small birds as directed, only that the force-meat should have a larger proportion of truffles, and be made of the same kind of bird; for instance, grouse would have a rich force-meat of grouse. One grouse, however, would make two or four ballotines; quails make two, to be served as individuals. (See galantines.)
Fruit of tropical and semi-tropical countries and is the principal food of natives of some West India islands. Exaggerated statements of the amount of nutriment contained in bananas have been circulated, shown to be fallacious by drying the fruit, which parts with 3/4 of its weight as water. Remainder is like sweet dried pumpkin.
A popular kind of turnover or puff, having a mince mixture inside of a fold of puff short-paste. The mince is variously compounded, either with crumbled slices of cake, chopped apples jam, candied peel, and spice, or with butter and sugar stirred together, and raisins, currants and peel added. Paste rolled thin, is cut out with an oval cutter having scalloped edges, mince placed in the middle, edges wetted; another paste on top, egged, top dipped in sugar and baked.
Scotch bakers' name for liquid yeast as made by them. The ordinary "ferment".
The name now so widely diffused as a brand of canned shrimps, has reference to Barataria Bay in southern Louisiana, once the rendezvous of the pirate Lafitte; locally famous also for its large oysters.
A great array of dishes, but little or nothing on them. There is a story in the Arabian Nights of a prince of the Barmecides family who invited a number of people, his dependents, to dinner. The table was set, each dish having a cover over it, according to the old fashion. When the signal was given the covers were raised and showed the dishes absolutely empty. Nevertheless, the host went through the motions of helping himself out of the various dishes and pretend-, ing to eat and get filled up, and the guests, being his dependents and afraid of him, had to do the same and pretended to have had a good dinner, though they had not had a mouthful. The Barmecide prince had some motive in this which the story tells, and from this story comes the allusions to Barmecides and their banquets.
Brill, a fish.