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 cayuga, like the canvas-back duck, is of great size when mature. Its fine dark flesh is of better flavor than that of an ordinary wild duck, like which it should be cooked. It makes a superb salmi.
Cooked root-celery like mashed turnips.
Cooked in the coals.
A French chef's specialty for a party. " Shape the fillets of soles into the semblance of babies' shoes; bako them for about ten minutes, and, when cold, cover each one carefully with a sauce chaudfroid, prepared from the bones of the fish. Decorate what represents the toe-points with a spreading of chervil very finely chopped; and, at the part usually adorned, form a knot of truffles in imitation of a bow. Dish up in a rice-stand, garnished in the center with a salade Italienne, and surrounded by croutons of fish-jelly".
A white wine; best kind for cooking fish.
Metal dishes set in another dish containing hot water, a lamp underneath, for keeping meats, etc., hot.
Containing iron, as iron spring-water.
A dinner wine. (See wines).
Style of cooking fish, in which the fish is spread over with forcemeat and decorated, and served with Chambord garnish. Name of a part of France.
Peculiar shapes of cake, like the natural divisions of an orange, made of 1 lb. sugar, 1 lb. butter, 9 eggs, 1 1/2 lbs. flour; mixed like poundcake. Stiff paper foftled in flutings like a fan, spoonfuls of the cake dropped at distances apart.
Cider bottled and kept one or two years.
Bottles of champagne set in a pail of freezing mixture (pounded ice and salt) until thoroughly cold and beginning to freeze, like melting snow. " Mr. Henry Clair is an ingenious man. A contemporary says of him that he can frappe a bottle of champagne in five minutes. He puts into a metal wine cooler a bottle of champagne, surrounds it with alternate layers of ice and rock salt, and puts the cooler on a hot range, turns the bottle with the hands, and the rapid melting of the ice solidifies the wine at once".