This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Barnade bird; Scotch goose.
A shell fish; like a mussel, but only about an inch in length; said to be eater* by the Chinese, Japanese, and others. Barnacles attach themselves to floating logs and wooden piles, and to the bottom of vessels.
Polish beet soup. On the occasion of a banquet given by Prince Czartoryski in Paris, this soup figured on the menu, the recipe having been sent from Cracow for the purpose. It was made by filling a good sized jar with slices of raw beets cut small, covering with water and placing a . slice of bread on top. Covered and let ferment, which takes from 3 to 5 days. Skimmed and the juice passed through a seive, then boiled with an equal proportion of strong beef stock, to which was added small pieces of ham. The soup went to table looking clear and red.
See description at page 164.
A fish of "the other side;" not very highly valued. It is generally broiled.
Barded or covered with slices of fat bacon.
Bass. Basse also.
There is a kind called the edible bat; body about 10 inches long, flesh white, tender, delicate; eaten in the East Indies.
Scientific name of the frog, and used frequently as a synonym.
Is thick enough to coat over whatever is dipped in it.
Is about as thin as cream.
About 5 oz. flour to each quart of milk, 2 eggs, spoonful melted lard or butter and same of sugar makes a batter like thin cream which sets solid when baked.
Baked apples in quarters in a pan, batter poured over and baked again.
Same way without previous cooking of fruit. All batter puddings have to be shallow in the pan.
A more elaborate kind of blanc-mange, made of whipped cream with 1/2 oz. gelatine, dissolved, to each quart; variously flavored and combined. (See Bavarois).
Bavarian served with compote fruit.
With pears instead of apples.