This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Partridges; the latter term is applied to young birds.
With truffles; name of a town in France famous as a truffle market.
And, being amongst my recipes, here is one for a sauce which is most delicious, and which, being of truffles, can be eaten with almost any dish. It is called Sauce Peri-geux: Chop up some lean ham into small dice and mix it with an onion and shallot minced very fine. Fry this with some butter in a saucepan until the onion has browned the whole, when add a little white wine and let it simmer. Make some browned butter, mix the sauce with it, with an equal quantity of bouillon and shredded truffles. Let it simmer again until it becomes of the consistency of sauce. Pass it through a sieve and add as many truffles as possible, cut into slices, when the sauce will be ready for use.
A sea snail of small size, cooked and eaten as a relish, cold, but does not enter into any compound dishes.
One of the three or four names attached to the hollow cakes popularly known as cream puffs when filled with cream. The petits-choux paste is employed for several purposes. (See Eclairs, Profiterolles, Queen Fritters).
The following recipe for the destruction of cockroaches in bakehouses, etc., is efficacious: Mix 1 dram of phosphorus with 2 oz. of water in a stone jar; set this in hot water until the phosphorus is melted, then pour into a quart or half-gallon pan containing 1/4 lb. of melted lard. Stir up quickly, and put 1/2 lb of fine sugar and 1/2 lb. flour made into a stiff paste. Make the paste into small balls about the size of small Spanish nuts, and put them about wherever you find the cockroaches, and fill up all cracks and holes with the paste. They will eat it and die by hundreds.
American lake-fish of the pike family, larger than a pike, and of first quality for the table; is cooked by broiling, boiling, frying, or baking.
Large decorative pieces of cooks' work of all kinds. "The service a la Russe, by some gourmets lauded to the skies, by others abominated as inartistic and unconvivial, has almost banished savory pieces montees from the dinner table. Save at a restaurant in Paris or St. Petersburg, we rarely see our food in its entirety. But there are certain plats which should be seen before they are eaten. Such is the saumon a la Chambord, surmounted by its forest of hatelets; the dinde truffee, and in particular the poulet a la Marengo, that glorious pyramid of fowl fried in oil - Napoleon's cook had no butter when his master returned from his famous victory, and was fain to use Lucca oil instead - eggs, sippets, and crawfish. Served a la Russe in fragments from an invisible entity, these historic mels would lose half their purport and significance".