This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
The Normandy peasants make an excellent salmi from guillemots - the despised sea-crows of the Scotch - which is equal to woodcock, and superior to hare in flavor. Served with red wine, guillemot is a dish for a gourmet; but the people find the birds very good without such addition.
Is cooked as partridge, for which it occasionally serves as a substitute; is often sent to market in dressed lots mixed with chickens, but being darker fleshed should not be cooked with them; but is most excellent by its own name. It is the best substitute for game when game is out of season. It has two names in French.
Roast Guinea fowl; the breast and legs larded, roasted under cover of buttered paper; served with cress in the dish, and brown gravy separately. Roast Guinea fowls are sometimes served with lettuce salad and apple fritters.
Guinea fowl roasted and served with Bear-naise sauce.
Larded Guinea hen.
Guinea hen wrapped in slices of fat pork, and baked.
Thecavy; a tame animal about the size of the opossum, kept as a pet by some people; good for food, and something like the opossum in taste. "F. Z. S. writes: I do not wish it to be supposed that I recommend the cavy as a cheap food, but rather for its delicious flavor and recherche quality. It may, no doubt, be sometimes grown at small expense, but I look upon it as being so valuable for the table as to make it worthy both of trouble and expense in its cultivation. Think of its value in the game course when game is out of season; of the value of its tender flesh and gelatinous skin in the feeding of invalids and convalescents, and of the vast number of ways in which a clever cook could utilize it. Probably there are few recipes for made dishes, either of rabbit or game, that would not be applicable to cavy. I consider the smooth-haired white cavy the best adapted for the table, on account of the whiteness of its skin".
There are many of the commoner kinds of sea-gulls that taste delicious in a pie when properly cooked. It is only prejudice that keeps people from eating them.
The best is plain spruce gum as it exudes from the trees in Maine and Canada. Additions of sugar and flavoring are made; and adulterations with parrafine are practiced by different manufacturers, but there is no other standard but the plain gum conveniently wrapped for handling.
A sea-fish common in France and England.
Gurnet stuffed and baked.
Sides of gurnet breaded and fried; served with matelote sauce.
See Scottish rookery.