Explanations of All Terms Used in Coockery-Cellaring

Annotation

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. These terms have come into practical use in the course of years and set a standard for all high-class p1aces. Though often misused by minor houses, they are always respected in high-class hotels and restaurants. The volume has been specially compiled for waiters, who can not be expected to know the thousands of different dishes and names by heart. A quick glance in the book will give them all de sired information and - a little study will instruct them a great deal.