Jansson/Irma (1933); Martyn's Menu Directory (1903)

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JANSSON/IRMA

SWEDISH SMORGASBORD
100 RECIPES
FOR THE FAMOUS SWEDISH HORS D'OEUVRES
Stockholm: Ahlen & Akerlunds Forlag
1933

Pg. 20:
   _Anchovy a la Irma._
4 ounces cold boiled potatoes
6 large anchovies
White pepper
2 teaspoons anchovy sauce
3/4 cup cream

(IRMA?  Isn't this Jansson's Temptation?--ed.)

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MARTYN'S MENU DIRECTORY
by Charles Martyn
New York: The Caterer Publishing Co.
1903

   Yes, the terms aren't English, but the book is intended for English
speakers ordering food.  Dictionaries can put the term in brackets or not use
it at all, or whatever they choose.
   It's an excellent book, but mostly for French food terms and a few German
food terms.  Not much Italian or Spanish or Mexican.


Pg. 13:  Accola (_Italian_0.  A marinated fish similar to tunny fish.

Pg. 14:  Africains.  A kind of French pastry.
(Not in OED--ed.)

Pg. 14:  Ailloli, _f._ Garlic flavored mayonnaise sauce.
(OED has "aioli" from 1914--ed.)

Pg. 18:  Asti.  A red dry wine from Tuscany, Italy, made from muscatel
grapes.
(OED has 1908 for "asti spumante"--ed.)

Pg. 27:
Cafe frappe.  Iced coffee.
Cafe en grains.  Whole coffee.
Cafe gloria.  Coffee with cognac.
Cafe au lait.  Coffee with milk.
Cafe noir.  Strong black coffee.
Cafe en poudre.  Ground coffee.
Cafe Turc.  Turkish coffee.
Parfait au cafe.  A kind of light coffee ice cream.
Cafe vierge.  "Virgin coffee" (an infusion of the whole coffee beans).

Pg. 37:  Coupe St. Jacques.  A fruit salad served in punch glasses with
vanilla ice cream on top.

Pg. 38:  Cromesquis, _m._  Russian or Polish croquette.

Pg. 41:  Domino, _m._  Domino.  Small cake in shape of domino.

Pg. 44:  Etouffe, e, _adj._  See _etuve_.
Etuve, e, _adj._, a l'etuvee.  Braised, steamed, stewed.  As, _Du vcau a
l'etuvee_, steamed veal.
("Etouffe" is in DARE from 1968.  OED, always miserable on food, doesn't have
this popular Lousiana dish with the French name--ed.)

Pg. 45:  Figaro.  Name of a cold sauce (Mayonnaise and tomato mixed).
(Not in OED.  Figaro!--ed.)

Pg. 45:  Financiere (a la).  Financier (style).  A very rich sauce.

Pg. 45:  Flambe, e, _adj._  Singed.  Burned (as, _Flambe au cognac_, burned
with brandy).
(OED has 1906 in brackets--ed.)

Pg. 48:  Gefullt, Gefullter, Gefullte, _plural_ (_German_).  Stuffed.

Pg. 51:  Halaszle (_Hungarian_).  A kind of fish soup.

Pg. 54:  Jalousies, _f._  Jealousies.  Small puff paste cakes.

Pg. 54:  Jernukalwasi.  A Russian dish of semolina, milk and honey.

Pg. 55:  Klosse (_German_).  A German dish, composed of small light dumplings
boiled in water, milk or gravy.

Pg. 60:  Marengo, _noun_ and _adj._  An Italian village, which gives its anme
to the dish _Poulet saute a la Marengo_.

Pg. 60:  Marguery.  Name of a famous Paris restaurateur and restaurant.  The
inventor of the dish known as _Filet de sole a la Mareguery_.

Pg. 61:  Medianoche, _m._  Midnight meal after a fast day.

Pg. 63:  Minute, _f._  Minute.
   a la minute.  A surname given to dishes hurriedly prepared.
(Not in revised OED?--ed.)

Pg. 63:  Mrliton, _m._  A French pastry.  Tartlets with a basis of puff
paste, filled with almond custard.
(Not in revised OED?--ed.)

Pg. 65:  Neige, _f._  Snow.  White of eggs beaten to snow or a froth.
(_Oeufs a la neige_, snow eggs, etc.).

Pg. 65:  Nonettes, _f._  Small anis-flavored cakes.
(Not in OED--ed.)

Pg. 67:  Okroschka (_Russian_).  A Russian national soup.
(See ADS-L archives for Okroshka.  Not in OED?--ed.)

Pg. 68:  Orloff.  The name of a Russian family of high standing.  Also the
name of a magnificent diamond, owned by Count Alexis Orloff.  A number of
dishes and garnitures (principally Russian) are styled _a l'Orloff_.

Pg. 72:  Pineau (blanc, gris, noir).  A native American wine (the two first
white and the third red).

Pg. 73:  Polony.  A dry sausage of partly cooked meat (a corruption of
bologna sausage).

Pg. 75:  Quark (_German_).  A German cheese, similar to curd cheese.  The
French "fromage mou."
(OED has 1931--ed.)

Pg. 75:  Quiche, _f._  A kind of custard pie without sugar (eaten hot).
(OED has 1949--ed.)

Pg. 78:  Risi pisi (_Italian_).  A soup of rice and green peas.

Pg. 78:  Rossolnik.  A Russian national soup.
(OED has 1924 for "rassolnik"--ed.)

Pg. 82:  Schmalz (_German_).  Lard.

Pg. 84:  Spumante (_Italian_), _adj._  Sparkling (of wines)

Pg. 85:  Supreme de volaille, _m._  Breast of chicken.
   Au supreme.  Usually--with a rich white cream sauce made from chicken
broth.  (Literally, "with the finest, best.")

(ENGLISH-FRENCH)
Pg. 118:  "Mountain oysters."  See _Lamb's Fries_.

Pg. 120:  Deep pan.  Bassine, _f_.