This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Small, thin pancakes made into turnovers with shredded bacon and truffles and some highly seasoned chicken forcemeat inclosed in the fold; brushed over with egg; baked; served with gravy, also flat sausages.
(1)Rolls of the Vienna-bread variety in crescent shape made up with milk; handsomely glazed. (2)-Shapes of Genoise cake, with water icing of various colors; cut out from sheets. (3)-Glazed crescents are also a kind of French bonbons, called cavissants.
"The name given to all large set pieces for suppers or dinners, such as nougats, cakes, pyramids of candied orange quarters, etc., which have been covered with sugar, and boiled to a snap, so as to give a brilliant appearance. The real meaning of croquenbouche is ' crackle in the mouth.'"
Something made of brittle candy; a shape made of almond nougat, a case formed of a brittle cake, made of equal parts of pounded nuts, sugar and flour; to be filled with crystalized fruit, etc.
Crusts; fried shapes of bread.
Small pieces of fried bread spread with anchovy butter and filleted anchovy on top.
Fried bread spread with potted ham.
Croutes in small, thin, fancy shapes, such as heart or leaf shapes, used to place around and decorate an entree; cubes of bread toasted in the oven, or fried, to serve with soup, especially with soups made of beans, peas, or lentils.
Name of a vegetable soup finished with triangular thin pieces of brown toasted bread.
Of potatoes; curls, spirals, or long strings to fry. There are special tools made for cutting these.
English name for a yeast-raised kind of batter cake, not rich, but light; sold by bakers who make it their business.