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 French coined word for that small minnow-like fish, the famous English whitebait.
To scald. It means to whiten, literally. To blanch almonds is to scald and peel them; to blanch parsley, chives, shallots and herbs is to plunge them a minute in boiling water that they may not go into the sauce raw.
A sort of general designation for any dish of white meat having a white or creamy sauce and no other special flavoring or characteristic. There are blanquettes of veal, lamb, fowl and quail, but not of beef or dark meats.
Often called Yarmouth bloaters; are smoked herrings, the town of Yarmouth having a special fame for them. The largest herrings are selected and mild-cured; not for long keeping. Their fatness causes them to bloat or swell while in the smoke, hence the name.
Culinary term; white broth. Soup liquor in which is no roasted or fried or dark-colored meats, though it be well seasoned otherwise. It is merely for use in rich cooking instead of hot water.
Also called huckleberries and whort'eberries; grow wild in the eastern and middle states. Used in all ways the same as blackberries.
Boneless sides spread with sauce, breaded and fried, served with Duxelles sauce round in the dish.
From May till November.
The late Mr. Frank Buckland recommended boa-constrictor for its white and firm flesh, "tasting something like veal;" but it is to be observed that this enthusiastic naturalist's opinion is founded only on the fact that he "once ate" a sample. Possibly the extreme scarcity of boa-constrictor flesh in the markets was the cause of his subsequent abstinence.