This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
White, creamy thickened veal stock with vermicelli.
Plain veal broth with barley.
Veal broth with gelatinous parts of veal sliced in it and rice.
"Royal" custards cut round in veal broth with asparagus tops and tarragon leaves sliced.
Cooked white celery in inch lengths in the broth.
Long and slender crusty rolls are baked in fluted pans, to be eaten with soup. A substitute for grisini bread in hotels where that harder kind of finger-bread would not be generally acceptable: The moulds to bake in should not be wider than one's middle finger; a sheet of Russia iron can be corrugated at the shops to make a dozen of these little troughs in one piece.
See Salmon, pickled.
A bottled sauce imported from China and India; composition uncertain.
Common vernacular for asparagus.
The famous cook, Durand, advocates the use of spiced salt, which he avers, has often stood him in good stead. The following are the exact quantities he gives in his recipe: Take 20 oz. salt, 4 heads of cloves, 2 nutmegs, 6 laurel leaves, a stick of cinnamon, 4 whole black peppers,- a drachm of basil leaves, and the same quantity of coriander seeds; pound in a mortar and pass through a tammy; pound any large pieces that remain over, pass through the tammy, and keep in tightly corked bottles. (2)-2lbs. salt, 1 oz. of powdered sage, 1 oz. long pepper, 1/2 oz. of cloves, 1/2 oz. mace, 1/4 oz. coriander seeds; moisten the sait with two table-spoonfuls of bay rum, dry, and mix with the ground spices; bottle and use. Many variations can be made by using nutmegs, white peppers, cayenne, etc.
Teaspoonfuls of the above mixture dropped on paper, dredged with sugar and baked.
Sponge-cake mixture steamed in a mould.