This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
The soup bunch sold by market gardeners.
They are of two classes, (1) The pasted meats like the potted tongue, ham, etc., sold in cans at the fancy grocery stores, (2) Hot or cold meats cooked by slow baking in a Covered jar, same as English jugged meats. (See Potted Hare, Fugged Meats).
"While you can obtain potted char in London, do not dream of a journey to Worcester for the sake of lampreys. This charming fish, the poisson rouge of St. Evremond, is without question the most exquisite breakfast luxury we possess; it stands far in advance of all potted things, and our minor poets should lay the fact to heart that it was after a meal of char that Wordsworth wrote his "Ode to Immortality" - fit product of the ethereal feast"
Association of Paris hotel and restaurant keepers for social purposes, the name having reference to the national soup.
See Madeira, Genoise. The same sort made of 1 lb. sugar, 3/4 lb. butter, 10 eggs, 1 lb. flour. Pound cake is the familiar American term while the other names and variations of quality are little known.
Very young chickens.
A raw egg broken in a bar glass, vinegar and pepper on it, taken raw.
"This bold gastronomist, instead of being offended at the idea, thought that he would see what prairie-dog was like. He shot two, had them cooked, and liked them so much that he got through the bulk of the brace at one sitting. His son, he says, had a prejudice against eating dog, but he overcame his prejudice sufficiently to taste the dish, and the result was that he finished it".
A larger kind of shrimp. The canned shrimps so-called are prawns. These arrow to an extraordinary size on the coast of the Gulf of Mexico, some specimens reaching a length of 8 or 9 inches without the horns and being large enough to cut in lengths after being divested of their shells. Prawns can be cooked in a variety of ways and are excellent plain to eat cold. Nearly all the ways of preparing lobsters and crayfish for the table are suitable for prawns, as in patties, pies, salads, aspics, curries, soups, stews and gumbo. (See Cre-7 cites, Chevrettes, Crevettes-Boucs.
"After many inquiries, I have at last discovered the address of the bakery in Paris which supplies such brasseries as Dreher's, Vetzel, etc., with the thirst-provoking Bretzel. It is a firm of Alsatian origin, the founder of which introduced this insidious pastry into Paris. This house has almost exclusively the Bretzel trade in its hands, and does a colossal businees, for the Bretzel is now as popular with French beer drinkers as it is beyond the Rhine. Six vans are continually engaged in delivery. The firm also deals in ox muzzle, a favorite specialty for salads, Munster cheese, and black bread." These Brelzels are commonly called Pretzels in this country. They are made of common bread dough well baked as if for crackers. They are dropped first into boiling lye, when, if just proved enough they sink for 1/2 minute and then rise. They are taken out, salt sprinkled over them, and then baked.