This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
There has been more ceremo-niousness in the manner of serving the boar's head in olden times than with anything else save the peacock, and the survival of some old customs still makes this a more important dish than it otherwise would be. It was in accordance with a custom, ancient even then, that king Henry II himself served the boar's head to his son on the latter's coronation; the procession was preceded by trumpets. The hog's head is boned, stuffed, boiled, pressed in shape, the cloth bandage taken off and the head is decorated fancifully, sometimes to imitate life, with spun sugar for bristles, sometimes made gay with colored jelly and flowers.
Enirecote boivin; restaurant specialty. Steak broiled, sauce poured over made of some spoonfuls of gravy simmered down with leaves of tarragon, and crushed pepper, meat glaze and butter roux added; strained.
Anchovy butter with equal amount of raw yolks stirred over fire till scrambled, spread on fried bread.
The term applied to landlords; originates from a character in a play written by George Farquhar in 1707. Will Boniface was the landlord of the inn. The play had a great run and the name Boniface became a synonym for hotel-keeper thereafter. .
Good. The French cooks' usual response to an order, instead of the English " very well," or the American "all right".
Southern sea fish of the Spanish mackerel family, sometimes found 3 or 4 feet in length; its principal food is the flying fish of southern waters. The flesh has a bluish tinge, and that of the large ones is rather coarse, but firm, and makes good and shapely steaks for broiling.
Good-liver; high-liver; a luxurious eater.
Mouthful. Petites Bou-chees - .Little mouthfuls.
Small patties of the vol-au-vent sort, with a spoonful of minced chicken or other meat in sauce for the filling.