This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Can be made of any kind of meat mixed with soaked biead-crumbs and seasoning, either boiled or fried, served in soup, or with meat-stews or alone; should be sent to table hot and light as soon as done.
Square small cakes with citron strips and almonds on top, made of 8 oz. honey, 2 oz. butter, boiled together; rind of 1/2 lemon, 2 oz. almonds pounded nutmeg, 8 oz. flour, 1/2 oz. soda dissolved in little water. Stand till next day, rolled out thick, decorated, baked.
An egg pancake, baked on both sides; made of 2 spoonfuls flour, 3 eggs, 1/2 cup cream or milk, salt, pepper, nutmeg, little chopped chives and parsley. When the pancake is baked on both sides it is spread with puree of mushrooms and rolled up; cut in pieces, served around a center of vegetables in the dish.
Made of 1 lb. butter, 1 lb. sugar, 3 eggs, 2 lbs. flour, 1 gill rose water, 8 oz. almonds, 1 teaspoon cinnamon. Rolled out, egged over, the blanched almonds chopped, and sugar spread over; cut in cakes and baked.
Rich cream boiled up, flavored with sugar, lemon and brandy; served cold in a state of froth by being shaken up.
Patty shapes of fried bread filled with minced chicken.
Made of 2 oz. flour, 4 oz. butter, 1 pt. milk, 2 oz. sugar, 3 eggs, lemon flavor; the flour stirred up with the milk, butter softened and beaten in with sugar and eggs, baked in buttered cups; whipped German custard sauce.
A rice and raisin custard, made of 4 oz. rice boiled in 1 pt. milk, mixed with 4 oz. butter, 2 oz. almonlds pounded (or paste), 2 oz. each sugar and raisins, little cinnamon, 3 yolks. Just before boiling or baking. 3 whipped whites stirred in.
Light wine with sugar boiled up and poured to beaten yolks, not allowed to boil again, but whipped to froth and served hot.
Made of 1 qt. milk, S oz. flour, 8 oz. butter, 2 eggs, nutmeg and cinnamon. Flour stirred up with milk, softened butter beaten in, eggs whipped stirred in; baked in buttered cups, served with pudding sauce, or hot for breakfast.
Made of 4 hard-boiled yolks pounded in a mortar with 1 lb. white pea meal and 1 tablespoon olive oil; mixed to a dough, pressed through a colander to form grains like shot, fried over the fire light brown, put away dry for use.