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 puff-paste tartlet with a cheese-cake filling is popular in England under that name, and two or three special makers of it have realized a competency. At one place this dainty has been produced for 200 years, the secret of the mixture bequeathed from father to son. " Mr. J. T. B., confectioner, of Richmond, sends us a box of the delicious little cakes associated for nearly two centuries with the famed Thames-side resort. They are admirable eating, but at this time of year are all the better for being warmed. As to the origin of their curious name, Mr. B. informs us two explanations are current: one, that the maids of honor who, in the old court days of Richmond, used to frequent the shop where the cakes were originally made, suggested the name: the other, that the recipe emanated from a maid of honor".
(1)-The almost universal sauce with broiled fish and other broiled meats. It is nothing but butter softened and stirred up with chopped parsley and lemon juice in no particular measure; looks pale green; used cold or at ordinary room temperature to spread on hot fish. (2)-HOT Maitre d'Hotel Sauce - The cold sauce thrown into a saucepan with little water is slightly thickened with flour, to form a semi-transparent parsley sauce for new potatoes a la maitre d'hotel and for boiled fish.
Boiled fish sprinkled with chopped parsley, or capers or other green and the above, hot sauce poured over it; and broiled fish or meat with cold maitre d'hotel butter are so denominated. Plain boiled potatoes quartered belong to the style with boiled fish, and lemons with broiled.
Mummalon fish or "Bombay duck," an East Indian fish; canned, sold at the fancy grocery stores.
The largest American wild duck, the original stock of the tame duck of the same name and markings. This duck is extremely plentiful in the lake region in the fall season; carloads are brought to Chicago where the surplus is kept in a frozen state for sale in the spring when other game is out of season. The mallard is among waterfowl what the prairie hen is among the varieties of the grouse family, the fleshiest, heaviest, tenderest, and in a general way the most valuable. Stewards sending for game by the barrel do well to order mallards.
Not the mango of the tropics, but stuffed young melons or cucumbers. The cucumbers or young muskmelons have a piece cut out to admit a spoon and the inside scooped out; they are filled with a variety of other small kinds of pickling vegetables, with horse-radish, mustard seed, etc., the cut piece replaced, tied or sewed, then put through the usual pickling process of pouring boiling vinegar on them 4 successive days.