This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
A river-fish destructive to other fishes, generally thrown away as worthless when caught. It is said the strong oily taste of this fish is no deeper^than its skin, and after skinning and steeping in water with vinegar and salt it is good cooked in the same ways as eels.
A bulb like an onion; useful for flavoring if used with great care. Its taste, if strong, is very generally objected to by unaccustomed palates, though it is eaten raw with bread, the same as onions, by people of southern Europe. It can be bought of Italian and Spanish gardeners or provision dealers.
Means one of the natural divisions of the bulb, not a head of garlic. Generally it is sufficient to rub the salad dish with a slice of garlic, or to rub garlic on a crust of bread and stir that up in the salad, or in a stew or soup.
A garnish is a ragout or mixture of various tasty morsels in rich sauce, and as the whole is made up of several parts necessity has prompted the naming of many of the garnishes; thus a Richelieu garnish or a Financiere garnish always mean the same things respectively without going into the detail of their composition, and a piece of meat or a fowl served with either garnish in the dish is named accordingly: a la Financiere or a la Richelieu. The misfortune of the case is that garnishes and names are too numerous and the motive is too small for anybody to learn more than about half a dozen characteristic compounds.
Culinary expression meaping to fill up, as when a shell of paste has been baked for a pate the directions run to garnish the pie case with fat livers and boned birds; or to garnish a border of rice by filling it up with the sweetbreads prepared for the purpose.
One of the two principal sauces used by the ancient Romans, often mentioned by old authors; a kind of soy, "the Romans knew and appreciated the appetising charms of the oyster, albeit it was served up with garum, a sauce made from putrid fish which would disgust a modern vourmet.
See Spanish Cookery.
The science of the stomach. The knowledge of what, how, and when to eat.
One who secures the utmost enjoyment of the pleasures of taste within the limitations of the laws of health.
Guinea hen, hazel hen.
American dariole moulds, made of iron or tin, cast or joined together in sets of 10 or 12; made of various depths, generally hold 2 ounces, are round, oval or scalloped.
American hot breads baked in gem pans.