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 mixture of 2 qts. rum with I qt. lemon syrup.
Little pieces of bread for soup. Bread cut in thin slices, then cut in small triangles, and dried or lightly toasted in the oven. Sippet is the English equivalent of crouton, but the latter word is more generally used to designate fried sippets.
A flat and long-tailed fish of the ray family, common and cheap in French and English markets.
Skate cut in fillets breaded and fried.
Skate filleted and boiled; served in butter sauce with the pounded liver of the skate and tarragon vinegar.
A Christmas game for a family; raisins in a warm dish are covered with brandy or any spirit that is strong enough to burn; it is set on fire in a darkened room, and the sport consists of picking the raisins out of the fire with the fingers.
Cold trifle. One of several domestic names applied to Russian jelly. It is clear, uncolored gelatine jelly, whipped while setting on ice and whipped white of eggs added at the same time, making a snow-white spongy jelly when finally set. Served with cold yellow custard as sauce. Also called lemon sponge, lemon snow, floating island, etc. (See Muscovite).
A pedestal, stand, base for an ornamental piece of cooks' work.
On an ornamental stand.
Sole; same as in English.
A freezing box in which sorbets and other ices are congealed.
A sort of sour spinach; a weed with acid juices, used as greens in soups, in sauces in the form of a puree, and in combination with spinach. Not the same as the low-growing, clover-leaved, sour weed called sheep-sorrel in the prairie states Sorrel grows tall amongst the grass. "The sorrel again, whose crimson sepals flaunt themselves amongst our meadow herbage, is largely utilized in the preparation of French salads. Sorrel, prepared for table exactly like spinach, is an excellent accompaniment to sweetbread, fried calves' brains, or any similar dish. Sorrel makes an excellent sauce for veal, pork, or winter geese. It should, like spinach, be put in a sauce-pan without water, except that which hangs to its leaves in washing. It should be boiled slowly, and then be beaten up with cream, butter and the yolks of eggs".