This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Almost anything that is made shaped, steamed, baked or moulded in a dariole mould is called a dariole. Deep patties of a pastry crust filled with some kind of custard or stiff cream, flavored either with vanilla or chocolate seems to have been the original sort of dariole, which is not as rich as a cheese cake, but nearly the same thing.
A thick slice of sturgeon baked.
Fruit of the date palm.
The stone removed and a blanched almond put in its place.
Sugared dates; a candy bon-bon.
A corn-starch meringue, made of 1 qt. milk, 4 oz. starch, 4 oz. sugar, 5 yolks, 1 oz. butter, little salt; made up same as a lightly cooked custard; poured in baking dish; marmalade spread over; meringued with the whites; baked.
The brown coating of the pan, which is the gravy-drippings from baked meat, freed from the grease, dissolved with broth thickened transparently with starch and strained. It is the meat gravy served with it; becomes a clear brown by slow boiling.
(See cuttle-fish.) "The devil-fish is said to be rapidly multiplying in the waters of San Francisco bay. One of the fearful creatures was exhibited in the San Francisco markets a few days ago and attracted many visitors. The fish was about 9 feet in length and presented a most repulsive sight. Notwithstanding the latter fact, one of the tentacles was sold to an Italian for food before the monster had been on exhibition over an hour. The sons of Italy prize the tentacles most highly, the ordinary mode of eating them being to fry them or boil them in oil".
Broiled or grilled meats variously sauced.
Broiled kidneys with salt and cayenne.
Leg of turkey or any kind of meat peppered and salted, coated over with made mustard, and broiled.
Leg of roast turkey, with cuts in it, seasoned with mustard, pepper and sak; broiled; served with devil sauce.
Philadelphia specialty. Same plan as devilled crabs; the oysters chopped small, drained, put into thick butter sauce with yolks and parsley, salt, cayenne; baked in oyster-shells with bread-crumbs on top.
Made of 3 tablespoons each butter and meat gravy; large teaspoon each cayenne and sugar; 1 glass each mushroom catsup and white wine; juice of 1 lemon; made warm. (2)-Butter, gravy, Harvey's sauce, catsup, Chili vinegar, mustard, glass of port, juice I lemon, cayenne, black pepper, salt. (3)-Chopped shallots fried in butter, 2 ladles espagnole, 1 of broth, 2 tablespoons made mustard, Worcestershire and cayenne; strained.