This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
English name for a calf.
The oil from calve's feet, used for oiling machinery.
The smooth-skinned peach. Not much cultivated in this country in comparison with the peach. Is cooked, preserved and pickled in all ways the same as peaches. The seeds are the flavoring ingredient in noyau liqueur.
Kind of ice cream, made of puree of chestnuts, cream, candied fruits and flavorings. Named atter a Russian statesman. Can be made by preparing a chestnut-custard rich with yolks and sugar, adding any kind of candied fruits or marronsglares, and then an equal quantity thick cream whipped, and flavored with maraschino.
Soft kind of Swiss cheese; comes in form of rolls, wrapped in tinfoil. Is made in this country. Easily imitated by making cream-curd cheese in any dairy. Favorite variety with a great number of hotel patrons; gets better as it ripens, and ought to be kept in stock to give time to improve.
Black or extra strong coffee.
Fried butter, black or, rather, brown, used for sauce.
The cushion-shaped piece of veal that is part of the round, next the flank, suitable from Its shape for larding and glazing.
American name for nouilles. Shreds of egg paste, sort of macaroni.
Boiled light bread-dough. Pieces of the bread dough taken when light, made into balls, allowed to rise again, dropped into boiling water. Eaten either with meat or sweet sauce.
Cup-puddings or cakes served with wine sauce. Made of 3/4 lb. butter, Yi lb. sugar, 6 eggs, 3/4 lb. ground rice, 1/4 lb. flour, 2 teaspoons baking-powder, flavoring; mixed like cake, put in buttered cups; baked in slack oven, or steamed.