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 puff; something light. There are souffles of almost anything eatable. Whatever rises to an unusual degree is a souffle; the usual means is to mix whipped white of eggs into a pasty preparation, whether of meats or sweets, just before putting it into the oven or steamer. (See Monte Sano Pudding).
See Scottish Cookery.
White cream of barley with fried croutons.
Cream of barley.
Cabbage passed through a serve, with broth thickened, cream, croutons.
Sliced cabbage half-fried, stewed in stock, with sippets of bread.
Assorted vegetables, potatoes, cabbage, pork; all stewed together in stock.
Sliced and fried cabbage and onion in salt-pork stock with rice.
Stewed summer-cabbage and potatoes together in stock.
Giblet soup, goose.
Onions half fried, in slightly thickened chicken stock, with sippets of bread.
Onion soup thick poured on bread spread with cheese.
Very small onions and peas in chicken broth.
Brown soup with purge of onions and fried crusts.
A fish and onion soup, white, with fish quenelles.
Brown veal stock with purge of fried onions; croutons.
White cream of Bermuda onions; butter, sugar, thickened broth, cream, croutons.