This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Croute-au-Pot. (See soups).
Though generally eaten raw as a salad it is good to cook in various ways.
Boned, fried with onions in oil, sauce added, bread crumbs over, browned in the oven.
Boned and stuffed with chopped oysters and crumbs, served with oyster sauce.
Legs of roast duck stewed in gravy with wine.
Kitchen; cookery. Faire la Cuisine - to do the cooking.
A professor of the culinary art; an expert in the literature and practice of cookery in all its branches.
Broth of meat or fish unseasoned, for use in the preparation of dishes for the table. Blond bouillon or stock.
Squirrels and fowls cut up and half cooked in butter, water and wine, vegetables added, bread crumbed in; stewed constantly till sufficiently tender.
Some onions are fried brown in butter, then taken out; a tablespoonful curry powder wetted with water stirred into the onion-butter and cooked 10 minutes; meat cut small, an onion, an apple; all stewed in the curry sauce for one or two hours, with broth added if needed. The meat to be tender enough to be eaten with a spoon; browned onions mixed in; served with rice.
Zante Currants; a kind of small raisins used in fruit cake and puddings. The largest and cleanest are the most economical to buy, as the inferior grades are little else but dirt and stems. To clean currants, they should be washed in a perforated colander, set in a pan of water, and stirred around that the trash may fall through the holes.
Garden Currants are of three kinds and several varieties; the red and white are nearly alike and are used for the table and for cooking and making currant jelly; the black currant is distinct in flavor and used to a limited extent as a pie fruit and for wine. These currants only reach perfection in a moist and cold climate.
Is made by boiling 1 pint expressed pulp and juice with I lb. sugar.