This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Glass instrument for ascertaining the quality of milk. (See Milk).
A sea-chubb, so called from having appeared in great numbers at the time of Lafayette's visit to America; it was thought to be a new species and a name was sought for it Cooked by flouring and frying.
Scalloped roes in shells.
Roes in the saucepan; stewed roes in sauce.
Milk of almonds.
The Mackinaw trout; large fish of the trout family caught in the great American lakes; first quality, fine flavor; cream-colored or pink fleshed, inclined to softness, best when boiled. Large quantities are salted and sold by the barrel in brine. The methods and sauces suitable for salmon will be equally applicable to lake trout Truite du Lac a la Montebello. Large trout, skinned on one side and that side larded with fat bacon, stuffed; cooked in the oven with paper over and wine, broth and onion, etc., in the pan. Fish taken up, pan liquor thickened with curry powder, butter and flour. Mushrooms, fish quenelles.
Club dish. May be broiled, fricasseed, and stewed in wine sauce, but are generally fried. They are split or sliced, sprinkled with pepper, salt, lemon juice, dipped in flour, then in egg and bread-crumbs and fried. They are hard to fry dry and with the covering of crumbs unbroken, need plenty of room in plenty of fat that is very hot, otherwise they shrink away and are soaked with grease. Should be cooked only as wanted and served hot May be served on a bed of mashed potatoes, or with peas.
A kind of eel, thicker in proportion to its length, oily, not very abundant Cooked in the same ways as eels, also potted by baking in a jar with butter and spices; eaten cold.
Lamprey cut up, sauteed, served in sauce of red wine with truffles.
A kind of snipe.
Shreds of bacon or pork.
The inserting of strips of fat bacon or lardoons.