This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
(1)Minced beef same as beef sausage meat; same as Hamburg steak, except variations in the seasonings. (2) - Beefsteaks of small size. (3)-A slice of meat of any kind is called a collop in some places; synonymous with steak.
Tubular cutters of the apple-corer shape are so called; they are put up in sets or nests, running from tke size of macaroni to an inch diameter. Used for cutting cork shapes of vegetables for chartreuses, pipe shapes for consommes, Cores and lozenges for potatoes to fry, to serve with fish, etc., and for stamping out round slices of beets for decorating salads, egg custards for soups, and the like.
At restaurants; reduced rate tickets.
Crockery-ware fruit stand; a tall bowl.
The god of revelry; sometimes named in connection with feasting. The luxuries of the table are called the gifts of Comus.
Paris specialty. Made of 12 oz. sugar, 8 oz. butter, 9 oz. flour and starch (about half and half), 6 yolks; butter, yolks and half the sugar creamed together; rest of sugar added, and flour and flavorings; baked in a border msuld> center filled with jelly; served warm.
The racoon; American small wild animal; weight, 10 to 20 lbs.; is considered good game, but generally only plainly baked or stewed - country fashion.
Scalloped lobster served in the shell.
French specialty. The meat of a lobster cut in dice with the third of its volume of mushrooms; Bechamel sauce with the mushroom liquor, fish essence, cayenne; the lobster and mushrooms mixed in the sauce, put in scallop shells, bread crumbs on top, and butter to moisten; baked.
Small slices of salmon with sauce, baked in silver scallop-shells, bread crumbs on top - scalloped salmon steaks.
Baskets of fruit.
Baskets built of sugared almonds.
A charge made for opening bottles of wine, service, use of glasses, etc., additional to the price of the wine.
Horn of plenty; the cornucopia.
Beef that is pickled in a saltpeter brine which makes it of a pink color distinct from piain salted beef.