This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
With shallots, mushrooms and parsley scattered over or amongst.
The Italian Grissini bread, salt sticks, soup sticks; finger shapes of crusty bread to eat with soup.
Commercial name and trade brand of Findon haddocks; smoked haddocks, cooked by (1) broiling, previously steeped in warm water, (2) boiliuga short time in a shallow pan; buttered when done; (3) baking in a little milk and butter.
Butter, mustard and lemon juice made warm.
Haricots flageolets; the green seed beans shelled out of string beans. They can be bought in cans same as French peas and are as green; the beans soused are of special green-seeded kinds. Used as a choice vegetable for course dinners, club dishes, etc.
In Flemish or Holland style.
An open tart with custard on top of the fruit.
A paste crust laid in the baking pan is covered with either preserved or thick stewed peaches or else, in the season with soft ripe peaches and cream; a 6-egg custard poured over, baked till custard is set; cut in squares when cold.
English name for a whole side of dry salt pork; any large piece of side meat.
Whipped jelly served in a saucer of custard.
Raspberry jam mingled with whipped white of an egg or whipped cream, served by spoonfuls in a saucer of custard.
Various cold sweets go by the name. (/)-A small sponge cake spread with jelly, floating in boiled custard. (2)-A jelly cake or sponge cake floating in a bowl of cream flavored with wine. (3)-Spoonfuls of whipped white of egg dropped on the surface of a dish of custard, baked long enough to slightly color. (4) -Spoonfuls of whipped whites, sweetened, poached in boilng milk, served in a dish of cold custard. (5)-Hollow meringues or macaroons served floating in cream flavored with wine.
A common and well known flat fish found at the mouth of rivers, near the sea; good to cut across and fry; is sometimes made to represent the sole; being skinned and filleted.
Two flounders skinned on the dark side, scraped on white side, stewed 20 minutes in white wine, water, butter, salt, pepper; taken up, sauce thickened with flour.
Two flounders, dark side skinned, heads removed, slit down back and bone taken out; incision filled with fish forcemeat, baked with sherry and oyster liquor, sauce made of pan liquor and espagnole with butter and lemon; garnish of oysters and mushrooms.