This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Shredded vegetables for soups.
A man who gathers broken victuals from the kitchen, sorts and re-sells them.
The fleshy and broad part of the back-bone, between the shoulders. It is roasted plain and served with apple sauce, and also stuffed in incisions with minced sage and onions.
Dried and smoked beef shaved extremely thin; Chipped Beef In.
Shaved dried beef parboiled, mixed in cream sauce.
Dried-beef shavings warmed in butter.
A garnish of Italian origin. Consisting of small round sausages, chestnuts, mushrooms, pieces of bacon, carrots and turnips in a brown gravy with sherry. Served with various meats designated a la Chipolata.
The intestines of the pig are prepared in France as follows: Having been thoroughly well cleaned, they are pickled for from 6 to 12 hours in a brine flavored with thyme, coriander and bay leaves; taken out, and the pieces of meat which adhere to them are removed, cut up fine, and, with the smaller guts also cut into strips, are introduced into a larger gut, which when filled is tied at both ends. The whole is then cooked, great care being taken to prevent the skin from bursting. They are again placed in brine for three weeks, after which they are either smoked or kept in vinegar. Chitterlings are either broiled, fried or stewed to prepare them for the table.
A kind of green onion-tops, slender, pipe-like and deep green; used in soups and sauces.
A soft kind of chocolate in cans; a beverage.
A chocolate custard baked; the whites used to frost it over; eaten cold.