This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Culinary Terms And Various Information Pertaining To The Steward's Department.
A shell fish cooked and served in Chinese restaurants in California. The shell is pearl of brilliant hues, largely employed In the decorative arts. The abalone trade of California has been recently estimated to amount to about $250,000 a year. The flesh of these mollusks is preserved by drying and afterwards prepared for use by soaking in hot water; it is described as being tasteless and tough as India rubber when first put into the mouth, but soon breaks into granules with an agreeable flavor.
Brace, pair; accolade deper-dreaux is brace of partridges.
It is vinegar concentrated ami refined and costs hut little. Substitutes for it are lemon juice, cream tartar, tartaric acid and citric acid. Acetic, boracic and salycilic acids are all employed as dressings to preserve raw meats from spoiling when exported to great distances.
Sponge cake slices, saturated with lemon syrup and covered with custard in a dish.
Hot rounds of fried bread with minced chicken, etc., between, like Aberdeen sandwiches, with a small ball of cheese baked upon top of each just before serving.
Anchovy sauce with chopped capers and shallots added, and very little lemon rind; in other words, butter sauce with pounded anchovies, shallots, capers and little lemon rind in it; good for boiled fish.
The banana; supposed by some to be the fruit of which Adam ate.
A few natural mineral waters are slightly aerated, discharging air bubbles as they rise in the spring. Some of these and others, found suitable, are artificially charged.
Imitation wines and champagnes are made effervescent as if fermented by being charged with gas like aerated drinks.