This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Salted fish; not smoked.
The horn of plenty; classical emblem of abundance; much used by cooks and confectioners in decorative work.
English; a thick cap of woolen material to drop over the tea pot to keep it hot while the tea is drawing; is sometimes highly ornamented with needle-work.
Fruit of the West Indies.
Cutlets. These meaning originally mutton or lamb chops having the rib bone in them, the end of the bone trimmed serving as a handle, all the unusual things denominated cutlets or cotelettes are imitations of the cutlet shape with iittle regard to their composition.
(1)-Large, flattened, fried oysters in bread crumbs, with a stick of macaroni inserted to represent the chop bone, and perhaps a paper frill upon it. (2)-Oysters cut small, mixed with bread crumbs, sauce, yolks, etc., made out into cutlet shapes; breaded and fried. (See chicken cutlets, etc).
Ribs of beef.
A national Russian dish of eggs and cabbage baked like a pie; made of 2 cabbages, 2 large onions chopped and fried, salt, pepper, 4 oz. butter; all stewed till tender; when cold, 6 chopped hard eggs mixed in; made like a thin fruit pie, with bottom and top crust of puff paste; cabbage filling; egged over; baked.
A ring-shaped plait or twist, or loaf of brioche.
A class of yeast-raised cakes, of which "election cake " is the American example.
A highly seasoned liquor to cook fish in; consisting of: (1)-Water, white wine, salt, pepper, onion, cloves, bay leaf, thyme, parsley and a carrot. (2)-In creole cookery it is a brown sauce containing tomatoes, oil and garlic.
Cover; the table setting; the plate with folded napkin, knife, fork, etc.
Dinner of 40 plates, or persons.
Often mentioned in foreign recipes; they are calves' feet of a larger growth, and can be used the same ways; are used to make gelatinous soups; soused in vinegar; stewed with odds and ends of raw meat to make brawn or head cheese.
Crabs cut in pieces partially fried with butter, shallots and ham; broth added, little white wine, aromatics, green pepper, a tablespoon gumbo powder to each pint of soup; dredged in carefully; served with boiled rice.
Crabs in pieces; with vegetables fried in butter; broth and wine added; then pounded shells and all with boiled rice, and passed through a seive; soup thickened with this puree; sherry to finish; served with fried bread.
Crab meat ready-prepared can be bought in cans; it can be used for all the hot dishes where picked crab-meat is called for, and for soups and salads. "In England crabs are in season all the year round, but are best in the warm months. Ail crabs over 4 1/2 inches across the broadest part of the shell, crabs in roe, and soft-shell crabs, are illegal".