This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Italian-paste dumplings; equivalent to the German klose - made of equal weights of eggs, butter, and flour worked together, dropped by spoonfuls in boiling water; eaten with grated cheese and butter, or with soup, or finished as macaroni, etc., in the oven.
Paste balls like noques, but differently made; of 5 oz. flour in 1/2 pt. boiling water, table-spoonful butter, 1 oz. cheese, 3 eggs; similar to cheese fritters; poached, finished like macaroni and cheese; baked. Another variety has pounded chicken meat mixed in the paste.
Rice as above, with tomato sauce, butter, cheese, mushrooms, etc.; served alone or with soup.
Ices, salads, and sauces, may be found in great numbers in all cookbook directions; they may be known by the appellations Medicis (Catherine de Medicis introduced Italian cookery into France), Napolitaine Romaine, Sicilienne, and all such allusions to Italian cities.
Signifies the entire list of appetizers or cold hors d'teuvres. See also Ices, Granito, Grissini Bread, Macaroni.