Full text of "The art of naming dishes on bills of fare"

DISHES

B1L

THE LIBRARY

THE UNIVERSITY
OF CALIFORNIA

THE GASTRONOMY COLLECTION OF
GEORGE HOLL

AGR1C.

LIBRARY

THE ART
OF

NAMING DISHES

BILLS OF FARE

L. SCHUMACHER

MO, 000

NEW YORK

CULINARY PUBLISHING CO.
1920

1920

L SCHUMACHER

HENRY C. F. GOSSLEK

TXZ2?

AGRfC.
LIBRARY

Preface

This little work is written for the pro-
gressive element in the hotel and restaurant
profession because of the fact that the menus
and bills of fare are, to a great extent, neither
intelligible to the server nor the served. There-
fore, a method of naming dishes will be offered
in the following pages, which I hope will be
satisfactory to all concerned proprietors,
employees and guests. There is no doubt that
this way of naming dishes is the only effective
method of reforming and doing away with the
medly that now generally exists. It must be
understood that a plain and intelli-
gible me*nu and bill of fare is
exactly the same as an attrac-
tive advertisement and has the
same value of silent salesman-
ship. The author is sure that the system, if
carried out, will also avoid most of the food
waste which now occurs, because it eliminates
the sending back of dishes by guests and the
spoiling of goods in stock. This, on account of
the many patrons who order without knowledge
of what the names of dishes represent and in-
versely there are many dishes which have names
unintelligible to guests and therefore are not
ordered. In particular table d'hote dinners
would not have the immense waste, and many
millions which are now lost could be saved.
Next to these advantages, there are others which
should not be underestimated. Waiters, wait-

M369O79

resses, etc., will be relieved of the study regard-
ing names of dishes which, as at present, can
never be studied to perfection because the medly
is too great. The attendants will have to deal
with only such names as are plain and intelli-
gible to everybody. This will make them better
waiters, and in a shorter time. Translators
will have much easier work. Instead of going
through a thick volume, the necessary culinary
names in several languages can be given in a
booklet of a size that fits the waistcoat pocket,

because all style names (in style, a la

) which makes the culinary languages

so confusing and difficult, are considered as
secondary, and the waiter or waitress does not
need to bother with them, when the principle
ingredients and kinds of preparations are given.

This work also is a precursor of a series
of culinary cyclopeadical dictionaries which will
be published in six volumes :

English - French and French - English
English - Spanish and Spanish - English.
English - German and German - English.
French - Spanish and Spanish - French.
French. - German and German - French.
Spanish - German and German - Spanish.

That this little work may contribute to
greater clarity and simplicity is the main desire
of the writer, because in the naming of dishes
there is so much to be improved which would be
mutually beneficial.

THE AUTHOR

NEW YORK CITY

Contents

Preface _ 5

Key to the Signs - _ _ 8

Intelligible and Unintelligible Names of Dishes _ 9

Advantages of having Intelligible Names on

Bills of Fare 9

Instances 12

Short Names 16

Names that are too long 19

Rules for the Naming of Dishes 20

Foreign Names on English Menus and Bills of Fare 21
Are Foreign Names of Dishes easily understood? 29
Are all Domestic Names Understood? 32

Bills of Fare in more than one language _ 34

The Abbreviation of Names _ 62

The Meaning of the Personal Nouns, Geographical

Names, Titles, etc *... 69

Style Designations * 76

Concluding Words, Mainly for the

Compilers of the Bills of Fare '..... 106

Rules of Grammar of Four Languages 115

The Using of Adjectives . - 123

List of Adjectives 128

The Plural of the French and Spanish Words 132

Punctuation _ 133

Using Big and Small Capital Letters _ 135

The Singular and Plural on Table Cards _ 136

The Naming of Table Cards in Four Languages 137

French Words most commonly used with the
Preposition "with" _ _ 139

Key to the Signs

( ) A paranthesis at the end of a word in-

dicates the singular and plural:

Plum ( s ) Plum Plums

Potato (es) Potato Potatoes

Pomme ( s ) Ponune Pommes

de terre de torre de terre

Crevette(s) Crevette Crevettes

( ) One or more words in paranthesis at
the end or in the middle of a translation
means that such can be used for the fore-
going word: Yeal Cutlet (cut, collop) =
Veal cutlet, Veal cut, Veal collop ; Crates
conserves (en toite) = Crates conserves,
Crates en toite, etc.

Words or part of words between two
vertical lines means that they are often
left out on bills of fare. For instance:
haricot for haricot \de mouton and cod
for cod | fish | . etc.

s,e,es. This and similar given letters indicate
the different endings of the adjectives,
etc.

frit, s, e, es. Faux, -, fausse, s.

fritjo, s, a, as. hollandais, -, e, es.

Singular - Masculine Plural - Masculine
frit frits

frito fritos

faux faux

hollandais hollandais

Singular - Feminine Plural - Feminine
frite frites

frita fritas

fausse fausses

hollandaise hollandaises

Intelligible and Unintelligible
Names of Dishes

Advantages of having Intelligible Names
on Bills of Fare

In almost any restaurant complaints re-
garding slow service are often heard. Some of
these complaints are undoubtedly unjust, as
there are certain dishes which cannot possibly
be as hastily prepared as the guests sometimes
wish; but there are many cases where delays
occur which could be easily avoided. Some of
the reasons may be due to the delay in forward-
ing the orders in the pantry or kitchen, incompe-
tence of a waiter, etc., but in most cases it is
caused by the unsatisfactory naming of dishes.
Much time is wasted when the waiters are ques-
tioned by guests as to what this or that is, and
what a certain name of dish means. And we
often find that waiters cannot give satisfactory
answers or that they have to inquire in the kit-
chen or of the headwaiter, captain, etc. Ex-
plaining the names of dishes to the guests
naturally takes up much time. The time lost
is not of so much consideration when there are

10 The Art of Naming Dishes

only a few guests in the dining room and the
guests as well as the waiters have time to spare,
but during certain hours of the day when the
dining rooms are filled with guests, every minute
is valuable and has to be used to the best ad-
vantage. Quick service is one of the main fac-
tors in the proper conducting of restaurants and
hotels, and can be much improved if the names
of dishes on bills of fare are given in clear con-
cise worlds so that a guest does not need to ask
their meaning. Easily understood bills of fare
have this advantage: that a guest can give an
immediate order, and the waiter can forward
dishes more quickly and thereby be at liberty
to attend to other guests that are waiting. This
will make it possible for the employees to take
care of more customers at the same time, the
guests will be better pleased, and the place will
be recommended more because good and quick
service are to a large extent the basis of a good
reputation - - a feature always sought by the
progressive hotel and restaurant manager.

In serving table d'hote the mistake of
offering menus which are not easily understood,
is just as great as when serving d la carte. A
party of guests taking their places at a table
will first reach for the menu and it is a fact that
most guests are disappointed and make un-
favorable remarks when they see dishes with
foreign names on the card. A member of the
party may ask his neighbor the meaning of
strange names, and the neighbor seldom knows,
while others, after a short study of the menu,
put back the card because it means very little
or nothing to them. A few may take menus in
a foreign language as self-evident because in
their estimation it shows a high class of estab-

Intelligible and Unintelligible Names of Dishes 11

lishment, and is fashionable, ~bon ton, though
they may not know the meaning. In fact the
majority of guests do not know what kind of
dishes are going to be served, but have to wait
until it is handed to them, and it often happens
that they do not even know what they are eating.
And when their favorite dish is served which
they did not recognize on the menu, they may
already have partaken so freely of other dishes
that they cannot enjoy it any more. There are
dishes, however, which cannot be named satis-
factorily for all guests but these are few and
we will give more attention to them later on.
We must also consider that there are guests who
only eat very digestible food and who dare not
eat certain dishes at all. By not knowing what
will be served the guests cannot select dishes
to their taste, but have to take what is offered
by the waiter. Therefore a clear menu is ab-
solutely necessary, as there are certain garnish-
ed dishes in which it is hard to specify the in-
gredients. Where the portions are served in-
dividually one may often notice that many
dishes are taken from the table untouched, or
perhaps have been merely tasted. As with a
la carte orders the waiter is told to exchange
them for other dishes. Not only is time lost
in this way but much food is also wasted. This
would rarely happen if the menus and bills of
fare were couched in a language which could
be easily understood by the guests. Fortified
with the knowledge of what the bills of fare
consisted, the guests would be more anxious to
obtain the delicacies suitable to their palate,
and take their meals with greater satisfaction.
A clear menu is like a good soup before a good
meal ; a fine indicator of what is to follow. The
giver of an entertainment who will lay stress

12 The Art of Naming Dishes

upon serving his guests with an elegant, tasty
meal, will also take pains to render the different
dishes in words which are intelligible to every-
body. If this is not the purpose of table-cards
then why have them? Are they only to be treat-
ed like Chinese newspapers?

For Example:

To particularize and to show what is
understood by intelligible and uninmtelligible
names of dishes, we quote a few instances. Let
us consider the soups.

French:
Clear soups. Potages clairs.

Bouillon soups ;

Bouillon; Potages de bouillons;

Meat soups.

Consomme soups; Potages de consommes:

Consommes. Consommes.

Thickened soups. Potages lies.

Puree soups Potages passes ;

Strained soups. Potages tamis;

Potages a la puree.

Cream soups. Potages a la ereme.

Vegetable soups. Potages de legumes.

Fish soups. Potages de poissons.

Wine soups. Soupes au vin.

Fruit soups. Soupes de fruits.

Water soups. Soupes a Peau.

Milk soups. Soupes de (au) lait.

Beer soups. Soupes a la biere.

The foregoing names of the various class-
es of soups show that each one is entirely differ-
ent in form and contents. But the forms and
contents of the soups are not sufficient to in-
dicate their make up. In most cases the names

Intelligible and Unintelligible Names of Dishes 13

of- the principle ingredients (elements) which
are used must be mentioned to mark the differ-
ent tastes. A beef consomme with meat balls,
is different in taste from a chicken consomme
with vegetables, and so is a puree soup of peas
different from a puree soup of beans.

Now, on many bills of fare one will often
meet with names which cannot claim distinct-
ness. For instance :Soup in Italian
style or Italian soup. Most guests
will ask what kind of soup it is. Italian
or in Italian style does not give
any explanation at all. There are meat soups,
fish soups, thickened soups, rice soups, etc., and
each one can be prepared in Italian style. Ac-
cordingly the soup must be named more distinct-
ly, as, for instance, Chicken soup in
Italian style, Rice soup in
Italian style, etc. If abbreviated
names are used then the abbreviation must not
be done at the expense of distinctness. It
would be better to abbreviate in Italian
style to Italian style or simply
Italian. In this case a comma must take
the place of the omitted i n and the names
of the different soups would read as follows:
Consomme, Italian; Fish soup,
Italian; Eice soup, Italian;
Tomato cream soup, Italian; etc.

The same holds good with Danish
soup and hundreds of others. There are
several soups in Danish style and the bet
known one is a chicken cream soup. Therefore,
Chicken cream soup, Danish.

Che v re use sou p. The soup is
named after a person by name of Chevreuse.

14 The Art of Naming Dishes

As this name is written it leads to the
belief that the soup is composed of a foreign in-
gredient which is called "chevreuse", and it is
sometimes accepted as such. The name cannot
be found in a small dictionary or cyclopeadia,
but there is a similar word given namely cheo-
reuil* meaning roe. Some people may think
the personal name is a mistake in spelling, be-
cause we sometimes see Chevreuil soup given
for Chevreuse soup, although this has
nothing to do with r|oe-venison soup.
The correct way of writing would be : Soup
in Chevreuse style or Soup,
Chevreuse. But this name is not suffici-
ently clear for bills of fare, as it does not say
what kind of a soup it is. There are several
soups named after Chevreuse. One of them,
consists of fish-broth, sometimes combined with
a little meat broth, cream, slices of cucumber,
cheese and fish-balls. The fish-broth is the
principal element of the soup, and therefore it
can be called fish soup. That it contains a
little meat broth, a little cream and a few slices
of cucumber, matters but very little; just as
well as a little milk and a few roasted bread
cubes may be in pea soup. The former will
always remain a fish soup as the latter will
remain pea soup. The main contents of the
fish soup are the fish-balls. This can be men-
tioned (although it is not absolutely necessary)
as the name fish soup gives sufficient explana-
tion as far as the character is concerned, and
the name Chevreuse indicates the ingredients
of the soup. Therefore : F i s h soup, C h e v-
r e u s e.

As with soups so it is with all other
dishes. Chicken, Indian style. A

Intelligible and Unintelligible Names of Dishes 15

dish consisting of boiled chicken with curry
sauce and rice is often so called. That the curry
is a compound spice, which comes from India,
does not give us the right to call the whole meal
after the home of the curry, unless it is named
first with the principal ingredients and make
ups. All dishes which contain curry are just
as much liked as disliked, and therefore the
spice must be mentioned. A guest might send
back the dish not knowing that it contained
curry. The proper name for the dish would
be Chicken in curry with rice;
Curried chicken with rice;
Chicken in curry sauce with
r\ice, or Chicken with curry
sauce and Irice. Also Curry of
chicken with rice and Chicken
curry with * i c e is right because in the
culinary language the name does not mean the
spice alone but could be given to any dish cooked
in curry or served with curry sauce. So named,
the various styles can be indicated with style
designations.

Veal, Marengo is another one
of the thousands of difficult names which appear
on bills of fare. Some guests who have eaten
the dish and who know what this name means
will be satisfied with it, but others will undoubt-
edly ask what kind of a dish it is and what it
is like. They want to have an explanation as
to how the veal is prepared. The veal may be
fried, boiled, or stewed, etc., but to the guest it
is a riddle. Veal, iMarengo is made
of cubed veal, chopped onions, charlottes, herbs,
etc., and the whole is stewed over a fire. This
means that it is a kind of a stew, or better per-
haps, a ragout. Therefore, Veal ragout,

16 The Art of Naming Dishes

M a r e n g o Is the proper name. The simple
worid ragout clears up the whole mystery
surrounding the name Veal, M a r e n g o,
and every guest would be satisfied when reading
it, as everybody understands the word ragout.

Short Names

When abbreviating the names on the
bills of fare, it has been customary to omit many
words that have a necessary and direct bearing
on the meaning of the term. Consomme
with shredded vegetables is seen
to read Julienne soup whereas it
should read as above or Consomme, Jul-
ienne. Breaded veal cutlet (cut,
collop) , Y i e n n a is seen to read Wiener
Schnitzel and Chicken cream
soup, Soubise is Soubise soup,
etc. By such abbreviations or wrong transla-
tions the items naturally lose much of their
value when presented to the guest on the bills
of fare. There are indeed some dishes with
"unintelligible" names that have long been
known and with which the guests are familiar,
but these are comparatively very few. Proper
names are but sorry indications of the make up
of dishes, and a guess along these lines as to the
composition of same dishes would bring sad
dissapointment. It is not at all a difficult
matter to so arrange the wording of a bill of
fare that the guest may easily understand the
same, without unduly lengthening the descrip-
tion of the particular items recorded. For in-
stance, would not the guest look with more favor
'on the second names of dishes than the first

Intelligible and Unintelligible Names of Dishes 17

shown here though the same dishes are quoted
in each case. (The first given menu is a copy
of an original which should not be taken as an
example of a perfect set up, but is simply given
here as an instance as to the naming).

Soup Royal
Salmon a la Maryland

Roastbeef Flamish

Veal Fricandeau a la Jardiniere

Chicken Pie American

Crabs Varennes

Poularde English

Salad Compot

Celery Royal

Ice Alhambra Fruits

Assorted Cheese

Coffee

Chicken Consomme, Royal
Boiled Salmon, Butter Maryland

Roast Beef

White Cabbage Bacon

Larded, braised Veal w. various Vegetables

Warm Chicken Pie, American

Crabs with Jelly, Remoulade Sauce

Stuffed, roast Caponized Chicken

Lettuce Salad Preserved Pears

Baked Celery with Madeira Sauce

Alhambra Ice Bomb.

Pastry

Roquefort, Gorgonzola, Gouda Cheese
Fruits Coffee

Intelligible and Unintelligible Names of Dishes 19

Names that are too long

That menus and bills of fare sometimes
bear names which are too elaborate and detailed
can often be noticed. There is really nothing
to say against this practise, but it quite fre-
quently happens that secondary things are men-
tioned and the principal thing is left out Take
for instance:

Beef with green Olive Sauce

Cauliflower in French Style

Potatoes a la Serpentin

It would be better to say:

Eoast Beef, Olive Sauce

Creamed Cauliflower, French

Fried Spiral Potatoes

Pork with white Puree of Onions
Consomme with cubes of Carrots

An Improvement would be:

Koast Pork w. Onion Puree (Mashed Onions)
Consomme with Carrots

The secondary designations, "with green/'
with white, cubes of, etc., are not necessary at
all. It is just the same to a guest whether he
receives green olive sauce or any other, white
puree of onions or colored, cubes of carrots,
sliced or whole.

20 The Art of Naming Dishes

Rules for the Naming of Dihess

In naming dishes two main factors are
recommended: to mention their main ingredi-
ents and the way they are prepared. Secondary
designations , such as geographical or personal
names can then follow. Let us consider the
soups. Before giving them a second designation,
the main elements, such as meats, vegetables,
etc., should be taken into consideration, as there
are meat soup, vegetable soup, fruit soup, etc.
When soups are prepared mainly or entirely
out of a certain kind of meat, vegetable, etc. r
they have to be named as chicken soup, pea
soup, tomato soup, cherry soup, etc. When
soups are prepared in a particular way they
must be called pea puree soup (strained pea
soup), chicken cream soup, thick tomato soup,
beef consomme, clear turtle soup, etc. All in-
gredients with few exceptions are considered as
substitute designations and are seldom mention-
ed, but expressed by style names as Choiseul
style, Eoyal style, Manhattan style, etc.
Simple soups which contain mainly one ingredi-
ent like dumplings, semola, etc., can be named
with their contents as cherry soup w. dumplings,
Avine soup w. semola, etc. That it is absolutely
necessary to name soups, as other dishes with
their main ingredients and their manner of pre-
paration is shown by different soups which have
the same style of designation as for instance :
Clear chicken soup, Choiseul;
Chicken cream soup, Choiseul;
Chicken consomme, Choiseul. If
they were all called simply Soup, Choi-

Intelligible and Unintelligible Names of Dishes 21

s e ti 1, one could not tell which kind was meant,
and there is certainly a big difference between
each one.

It is the same with all other dishes. First
mention the main ingredients (elements) and
then the manner of preparation as boiled, baked,
roasted, braised, stewed, rolled, mixed, filled,
stuffed, jarded, etc., before any mi* or title is
given. An exception to this are dishes which
have names that already include a certain style
of preparation such as fricassee, stew, ragout,
etc., but the principal element (ingredient)
should be given as chicken fricassee, veal fricas-
see, veal ragout, beef ragout, etc. Also other
dishes such as peas, carrots, spinach, etc., when
prepared plain, do not need any special desig-
nation as everybody knows they are prepared in
the plain customary way. If they are prepared
in a special way, then it is to the advantage of
every restaurateur to mention it, as for in-
stance : Creamed carrots, Spinach
with egg, Puree of peas, etc. If
the preparation is a complicated one so that a
short name cannot be given besides that of the
main contents of a dish, then the proper names
should be quoted as: Carrots, English:
Spinach, Monroe; etc.

Foreign Names on English Menus
and Bills of Fare

The names on menus and bills of fare
have often called forth sarcastic comment and
indeed, much of this criticism has been justified.
Several reasons for applying foreign names have

22 The Art of Naming Dishes

been given. It lias been said that many names
cannot be translated in a concise form and fur-
thermore that translations do not properly ex-
press the meaning of the foreign names. (One
must admit that a translated term is always
better understood by the average guest than a
foreign term even if the translation does not ex-
actly express the meaning.) The real reason
is that many foreign names, especially French
names, have been familiar to all professionals
for a long time and the translations of such
words make a strange impression on them and
are therefore not used. If translated names
were introduced by the leading hotels and res-
taurants, after a time nobody would find any-
thing unusual in them. It depends on one's will
to see or not to see the meaning in a sensible
translation. People recognise in Liberty
cabbage the well known German "S a u e r-
k r a u t". This proves that not only transla-
tions but even new names can be introduced if
the will is there. The application S o u r -
c r <o u t would be the correct one, and if used
there would be 110 trouble hi recogrjsiiig the
German word "S a u e r k r a u t". It is foolish
to introduce new names for foreign terms when
a translation is easily found, but it is wise toi
tise translated names if the translation is a
sensible one.

But nevertheless there are names which
should not be translated, as these are
given to entirely new and classified dishes, just
as new names are given to newly discovered
chemical compounds or other inventions, for
instance as in fricassee, ragout, mayonnaise,
etc. Since no names can be taken in the vocab-
ulary of the English language, proper accents

Intelligible and Unintelligible Names of Dishes 23

(eeen), they have to be omitted. In the Ger-
man and Spanish language they do not omit
accents entirely but write the words according
to their pronunciation, which latter feature
would, of course, not be necessary for the most
of foreign words to be used in the English langu-
age.

Also style expressions should not be
translated, such as for instance : Potatoes,
liberty fried Jf or Fried pota-
toes, German (German fried
potatoes). It is great to be patriotic but
patriotism must not lead to extremities. Hun-
dreds of styles of preparation are named after
German states and cities, and to change these
style names would make the culinary language
a greater medley than it already is. Some time
ago there was quite a discussion about changing
the name of Maitre d'hotel. It is hard to
pronounce and, as a matter of fact, the duties
of a Maitre d'hotel here are very different
from that of his colleagues in France. In this
case it would be advisable not to translate the
above title but to find a new name. Propos-
ing the name Service Manager, I am
quite sure that many will say that the title does
not fully express the duties of a Maitre d'hotel
of to-day. If we want a new and short
title that expresses fully the duties, we will
never find one, but if we make up our minds to
substitute the name Service Ma n a g e r
for that of Maitre d'hotel we will meet with
no difficulty. If the foolish new name of
Liberty cabbage can be accepted in
place of Sauerkraut why not put Ser-
vice Manager, or another short name in
place of that of the Maitre d'hotel of to-day.

24 The Art of Naming Dishes

Iii cases where it would not be advisable
to translate certain terms into English, there
are still many other names which could be used
to better advantage. And yet we continue to
see names of dishes on bills of fare that give a
poor idea of these particular dishes. The ma-
jority of these names are in French.

It is not necessary for one to be anti-
French to advocate the use of plain English,
and intelligible names of dishes on table cards.
The world is greatly indebted to French culin-
ary art, but as far as the naming of dishes is
concerned the hotel and restaurant guest must
not be ignored. The guests are the ones who
pay for the meals and therefore have a certain
claim, and are entitled to demand clear, intelli-
gible menus and bills of fare. Besides it is to
the advantage of every host, for it prevents un-
necessary questions on the part of the guests,
who generally do not understand foreign names.
Every merchant advertises his goods in as plain
and intelligible language as possible, and so
demonstrates all advantages to his customers,
a business method which should be followed by
the hotel and restaurant men.

Once more, as given in the preface: A.11
those engaged in the restaurant trade do or
should know (though some don't toant to) that
a plain and intelligible menu and Mil of fare
is exactly the same as an attractive advertise-
ment in a magazine, or any other paper, and lias
the same value of silent salesmanship.

Let us quote further instances where
foreign names appear on menus and bills of
fare and produce again the same dishes intelli-

Intelligible and Unintelligible Names of Dishes 25

gible. (May it be understood that the following
first is a trne copy of a menu but not given here
as a masterpiece of a combination of dishes but
simply as an instance as to the naming).

Melonnee
Petits Pains de Caviar aux Huitres

Tortue verte claire

Saumon with filets a la d'Orly

Epaule of Lamb a la Montmorency

Filet of Beef Robert

Supreme de Pintade

Asperges, Jambon fume

Sorbet au Kirsch

Nesselrode Pudding Garvais

Demi-Tasse

Musk Melon
Caviar on Rolls with Oysters

Clear green Turtle Soup

Boiled Salmon with baked Trout Filets, Orly

Larded, stuffed Shoulder of Lamb, Montmorency

Tenderloin of Beef, Robert

Supreme of glazed Guinea Fowl

Asparagus with smoked Ham

Sherbet with Cherry Brandy

Chestnut Pudding, Nesselrode

Gervais Cheese

Coffee

Intelligible and Unintelligible Names of Dishes 27

It is a shame to disguise wonderful dishes
like these in the first instance, by names which
cannot be understood by most people. The ap-
petizing and spontaneous effect that such a
meal would have upon guests, if presented in an
intelligible manner, is altogether lost.

There are other* reasons why some busi-
ness men keep foreign names on bills of fare.
Those who offer their guests plain French cards
think perhaps that these show a higher class of
establishment, or they wish to show that real
French cooking by French cooks is done in their
kitchens. This may be good in places where the
majority of guests are French or speak French,
although an English translation at the side of
the French card would be far better. That
French cooking is done in a house can be made
known to the guests by having a notice to this
effect printed on the cards.

Another reason for using French cards
or partly English - French and other foreign
names is shown by the words of a man in the
profession. "I dlon't wish to give any profes-
sional secrets away, but "entre nous", do you
think it easy to sell Irish Stew for 75
cents, per, when you can sell Navarin d'-
Agneau a I'Irlandaise for a dollar?
This gentleman does not want to divulge any
business secret, but gives away the main one to
some restaurant men without considering that
the people who are used to paying a good price
for such a dish do not care so much about ex-
pense, but gladly would order and pay for it, if
they knew what it was and if it is well prepar
ed ; some might be looking for this very dish and
are unable to find it. I would like to ask the

28 The Art of Naming Dishes

gentleman if he kept suck statistics as are given
in the following pages? All business men a-
greeing with this colleague are losers, and
do not know it. And many do lose, especially
in restaurants connected with a bar or hotel, or
both. Some also know that they are losers but
carelessly do not give it a consideration as long
as the rooms and bar shoAV a great profit that
makes more than good the loss in the restaurant.
How often have I drawn the attention of some
business men to their loss in the restaurants but
in the most cases with the unbusiness-like an-
swer : "I know it, but we make more than good
the loss on drinks and by renting rooms." I
wish that bone dry prohibition will never
take effect but if it should come, thousands of
restaurant men who connect their business with
a bar will have to learn all over again, to partly
make good in the restaurant that which they
earned before by selling drinks. Other high
class restaurants without hotel and alcoholic
drinks do splendidly. Why should not those
that are connected with a bar? There is a
reason. Certainly not the intelligible naming
of dishes as the main factor but in the first line
excellent and economic cooking and such couched
on bills of fare in intelligible words. Good
cooking should not be hidden by foreign names.
It does not deserve it. And if it is done then
the business men are poor advertisers. If res-
taurateurs use foreign names here and there
because they do not know the right translation
then there is an excuse. But if one uses foreign
names simply to get a higher price, then the
business is not based on high principles. "Peo-
ple want to be fooled," is often the reply. Put
the matter to a test by going among guests as

Intelligible and Unintelligible Names of Dishes 29

a guest and you will find out. The result will
be an unexpected one. Those people who want
to be fooled are few compared to the large num-
ber of guests who do not, and certainly they do
not increase the profit when one considers what
could be sold otherwise. Is the profit larger
direct or indirect, if 50 portions of Irish stew
can be sold for 75c. each, instead of 10 portions
of Navarin d'agneau a I'irlanclaise for a Col-
lar?

Are Foreign Names of Dishes
easily understood?

Next to the excuses already mentioned,
for using foreign names one often hears the
statement made that most of the guests under-
stand them. If we consider that there are even
domestic names, peculiar to one's country, which
are not always understood when applied to dish-
es, we will readily see that in scarcely any in-
stance is the foreign word permissable. To
make sure of this I compiled some statistics dur-
ing my practical activity in the restaurant
world, of which a few will be given below.

Half of the dishes were printed in Eng-
lish and half in French. American and German
guests with few exceptions speak English. The
menu in the main was the same after three and
after six days. It only changed in style desig-
nation. For instance: Eoast Beef,
American Style changed the third day
into Aloyau roti a la Tussienne (Eoast
Beef, Tussienne Style) and on the
sixth day it was Eoast Beef again but

30 The Art of Naming Dishes

Lafontaine Style. The change of the
different style designations were made so as not
to have a repetition in the eyes of the guests
after three and six days. The main word in
this instance was roast beef (Aloyau roti).
All other dishes also were changed from French
into English and from English into French on
following days., That is the dishes named in
English on the first day were on the bills of
fare in French on the third day and in English
again on the sixth day. Then French-named
dishes on the first day were changed into Eng-
lish on the third day and so forth. Only lunch
and dinner was counted. Among 257 guests
1541 orders were given for meals which were
written in English, and 346 for those in French
on the first day. The third day 1403 orders
came in for English named dishes, which were
the same in French the first day, and 386 of the
French named dishes which were the same in
English on the first day. The sixth day 1390
English named dishes were given out, and 404
of those named in French.

In another case of 112 guests, 69 ordered
jellied chicken. Two days later when the same
dish was changed into chaud-froid de poule
there were only 11 orders, and on the fourth
day, when it was jellied chicken again 54 orders
came in foij the same dish.

Of 190 guests, 63 asked the waiters to
explain certain dishes on a "mixed" bill of fare
and only in 14 instances could it be explained
by the waiters. When the bill of fare was
changed into plain and clear English 11 people
asked the waiters and nine correct answers were
given. Six of the eleven were foreigners who
did not understand much English.

Intelligible and Unintelligible Names of Dishes 31

This proves that foreign names of dishes
are not easily understood by the average person,
and therefore are not ordered. But we will also
notice that the guests who come to the same res-
taurant for some time, will become better ac-
quainted with the meaning of some foreign cul-
inary expressions and slowly begin to order
them. If we consider now that there are hun-
dreds of names on bills of fare in one restaurant
which are changed daily or from time to time.
One can imagine how long it will take a guest to
get acquainted with all of them. In another
restaurant he again begins to study the special-
ties of a house where many dishes are the same
as in the former place but with other names.
It is an endless study for all - both guests and
waiters. And now let us consider the new guest
who enters a restaurant for the first time. Is
it not the aim of every business man to gain new
customers? I contend that the majority of all
new guests come to a restaurant only once, if
a bill of fare is presented on which the names
are riddles to them ; especially if they find that
the served dishes are most familiar to them
when written in other plain English names. A
guest who wants to sit down in a first class res-
taurant is prepared and will gladly pay a first
class price for his meal if he knows what he is
getting ; but he does not want to be fooled. If
for instance you read Salade d'Oeufs (Egg
Salad) and order it and then afterward find
that it consists of potato salad with three quar-
ters of a hard boiled egg on top, and two leaves
of lettuce on the side, and you are charged 50c,
would you not be disappointed or angry? The
same happens with a real camouflaged potato
salad in some places, often called Salade d'-

32 The Art of Naming Dishes

oeufs, Americaine (Egg salad, American)
where the potato salad is covered with thin cut
slices of eggs. Potato salad with
boiled egg would be the right name.
Guests who have such experiences, often do not
say a word, but depart never to return again.

One can often notice that foreign names
of dishes are shown on bills of fare in large
letters so as to be more attractive ; but how can
anything be more enticing than clear and intel-
ligible language? It is a proven fact that very
many people naturally do not like to ask for the
composition of dishes, and it has been remarked
that those who find unintelligible bills of fare
always go back to that restaurant where they
can easily understand what is offered. Besides
it is surely right and just that each country
should offer its goods for sale in its own langu-
age. The country's flag must
lead and those of other nations
follow. Thus should one's own
language have' precedence. In
every language there are enough expressions to
name the principal ingredients of a dish without
the necessity of resorting to foreign names.

Are all Domestic Names Understood?

In the following clippings from an orig-
inal bill of fare of a high class and prominent
restaurant in New York we find several names
which will not be understood by the most Eng-
lish speaking people. There are : Pigs in
Blankets; H o o v e r's Platter, etc.
How many will have to ask what these are be-
fore they order, and how many will neither ask

Intelligible and Unintelligible Naming of Dishes 33

nor order if only these names are given (as is
sometimes done) and no explanation. The fol-
lowing clippings with their detailed explana-
tions of all style names (a la ) are

wonderful exceptions in the restaurant world.
It is perhaps possible that these bills of fare
with their intelligible names, were to a large
extent responsible for the great success of the
house where they were used.

THE BASE OF OUR SUCCESS

Our Latest Innovation!

COMBINATION PLATE DINNERS

AND
PLANKED FISH, POULTRY and STEAKS

Chicken Mushroom Plate Dinner

Half Broiled Spring Chicken, with Virginia Bacon, Asparagus
Tips and Broiled Fresh Mushrooms, Stuffed Celery, Crab
Meat, Hearts of Lettuce with Russian Dressing, Baked
Potato 1.10

Individual Planked One Pound Club Bone Steak 1.00
Service One Person Only. Additional Service, 25 c.

Beefsteak Plate Dinner

Delicious Tender Beefsteak and Mushroom Sauce, Fried Filet
of Sole, Fresh Virginia Crab Meat gratinated, Dill Pickles,
Potato 1.00

Large Fried Cherrystones, Rockefeller .45

With Broiled Fresh Mushrooms and Virginia Bacon, under Glass

Clam Bake Mushroom Plate Dinner

Half Broiled Spring Chicken, with Broiled Fresh Mushrooms
and Asparagus Tips, Steamed Soft Clams with Butter
Sauce, Stuffed Celery, Fried Filet of Sole, Hearts of
Lettuce with Russian Dressing, Crab Meat gratinated 1.10

Individual Planked Half Spring Chicken, Sou. Style $1
Additional Service.

Shore Plate Dinner

Broiled Stuffed Lobster, Half; Steamed Soft Clams with
Butter Sauce, Fresh Virginia Crab Meat gratinated,
Sliced Tomatoes and Celery 90

Tenderloin Steak En Casserole, for two, 2.25

Turkey Plate Dinner

Roast Vermont Turkey, Stuffed; with Asparagus Tips and
Cranberry Sauce, Hearts of Lettuce with Russian Dress-
ing, Steamed Soft Clams with Butter Sauce, Stuffed
Celery, Fresh Virginia Crab Meat gratinated 1.10

Planked Supreme Porterhouse
for two, 2.75; for three, 3.75; for four, 4-75

Chop Plate Dinner

Broiled One-Pound Mutton Chop, Fried Filet pf Sole, Crab
Flake gratinated, Stuffed Green Peppers, Table Celery,
and Potatoes - 1.15

Whole Broiled Tenderloin (full filet) Fam. Style
For Six, 5.00; Planked, 6.50

DAILY SHIPMENTS FROM THE OCEAN

Genuine Blue Point Oysters ..................... ................................ 20-35

Famous Cape Cod Oysters .............. _ ................... ...... ................. 25-40

Selected Little Neck Clams .............. _ ....... ...... ............................. 20-35

Large Pink Cherrystones ............................ _ .................... . ........... 25-40

Lynnhaven Oysters ..... _ ..................................... ..... _ ...................... _ ........... 30

Baket Guilford Soft Clams with Green Pepp.ers and
Shrimp Salad, Russian Dressing ..... _ ................ _ ............... 50

Roast Lynhaven Oysters, in Shell, with Virginia
Bacon and Green Peppers, Shrimp Salad, Russ
Dressing ............................................. ..... _* ......................... _ .......... _________ .50

Steamed Soft Clams, with Plenty of Prre Clam Broth
and Butter Sauce _______ ...... - ................... ____ ........................ .50

Large Oyster Fry, Rockefeller, with Virginia Bacon
and Broiled F'resh Mushrooms ...................... _______ ...... 45

Pigs in Blankets (Large Oysters, wrapped in Vir-
ginia Bacon, Roasted with Green Peppers and
Shrimp Salad, Russian Dressing) ..... ________ ............ . ...... 60

Every Oyster or Clam opened to order.

Relishes

Royal Grape Fruit Cocktail .................... _ ..... .._ .......................... , ...... 25

Real Mexican Chili Meat (Chili con Carne) ........... * ..... .25

Shrimp Cocktail ........... _ .......... _ ................... ____ ................................ - ............ 30

Stuffed Celery .............. ....................... ____________________ ...................... _ ............... 30

Lobster Cocktail ....................................... ........ ____________ ........... ......... ...... ...... 30

Table Celery ..... , ................................ _ ......... _____ ....... _ ....... _ ..... _ ..................... 25

Soups

Chicken with Leeks (Cooke Leekey) ............................. - ...... 10

Tomato Soup ........... _ ....... _ ....... _ ....... - ......................... - ....................................... 10

Consomme with Rice ; Chicken Broth in Cup ........... -.. .10

Clear Green Turtle ..... _____ ...... - ....... _____________________________________ ............... 20

Pure Clam Juice .............. _____ ............................. ~ ............. ----------- ............... 10

Onions gratinated with Parmesan Cheese ........... ........ ...... 25

HOOVER'S PLATTER

Veal Steak Bordelaise Sauce

Crab Meat au Gratin, Lettuce, Tomato, Stuffed
Green Peppers, Potatoes ~ 1.00

Large Oysters Stewed in Pure Cream, Milk and
Butter ~~. - .45

Vegetables

Artichock in Dutch Sauce 25

Creamed Yellow Turnips .20

Fried Egg Plant - . .20

String Beans 20

Sourcrout - ' -20

Spinach _ _ 20

Peas ._ -20

Red Cabbage, Flamande -20

Mashed O'Brien Potatoes _ .20

Lyonese Pbtatoes, Hashed in Cream, or Hashed Brown .15
French Fried - -15

Salads

Lettuce or Remain Saiad __ 20

Sliced Tomatoes .20

Table Celery .25

Combination Salad . .30

Chicken Salad ,..'. 15

Grape Fruit Salad 60

Shrimp Salad .75

Lobster Salad 1.10

Lobster Cocktail . .60

Crab Flake Salad .80

Cheese

Lederkranz and Saltines .20

American .25

Camenbert _ . 30

Swiss and Pumpernickle .20

Philadelphia .20

White or Red Bar-le-duc _ ~ .40

Dessert

Apple Fritters, Lemon Sauce 10

Maringue Icecream with French Vanilla Sauce 25

Assorted French Pastry _ 10

Apple, Minced or Peach Pie _ .10

Cheese Cake or Mocha Tart 15

Icecseam Cup, Sarah Bernard 40

Baked Apple with Cream 15

Icecream and Peach or Pineapple Melba 25

Chestnut Pudding, Nesselrode 25

Coffee or Chocolate Parfeit 25

English Plum Pudding, Hard and Brandy Sauce 20

Vanilla, Coffee or Chocolate Ice Cream ... 20

French Vanilla 25

Hot Chocolate or Melva Sauce _ extra lOc

Banana Split, Fantasie Style 30

Turkish Coffee in Percolator for Two .50

Supreme Coffee per Pot With cream

One Pound Mutton Chop in Casserole, Fried Egg Plant _____ 75

Grilled Sweetbreads with Mushroom Sauce and Green Peas 65
Selected Lump Crabflakes, gratinated, Morney _____ 75

Saddle of Rabbit, in Casserole, Red Cabbage Flamande _ _ 60
Breaded Veal Cutlet, Spaghetti Napolitaine ________ ^ ______ 75

Omelette with Potatoes, Parmesan 'heese, Savoyan ___________ 50

Schrimp Crabflakes, Soft Clams, Indian in Chafing Dish ___ .90
Fried Pork Chops, Robert Sauce and Sourcrout ______________ 85

Giant Shrimps, Newburg with Rice, in Casserole ____________ ..... 60

Roast R. I. Turkey, Dressing, Apple Sauce __ ...... ____ 75

Planked Salmon Steak, Fulton Market ........ ______________ 75

Broiled Fresh Mushrooms, Va. Bacon ___ ..... ________________ 90

Broiled Spanish Mackerel, Butter Sauce ............... .... ....... ________ 55

NEW INDIVIDUAL PLANKS

Planked Single Club Steak, Bouquetierre . ..... _ ...... _ ...... ______ 1.00

Half Planked Spring Chicken, Vegetables ____________ ..... __ style 1.00

Planked Spanish Mackerel, Fulton Market __ ...... - .......... - .80

Planked Individual Porterhouse, __. ......................... .. style _______ 1.25

SPECIALS TO-DAY

Home Made Corn Beef and Cabbage, Gaked Potatoes _________ 60

Paprika Chicken, Second Joints, Noodles and Potatoes ________ .60

Home Made Corn Beef and Cabbage, Baked Potatoes ___ .60
Baked Newport Sausages, Sourcrout, Mashed Potatoes. _ 45
Sauted Rabbit, Provencale with Olives, Vegetables, Potatoes 55
Fried Large Silver Smelts, Sauce Remoulade ______ ............ 65

Steamed Finnan Haddie, Drawn Butter ____________________ 65

Giant Shrimps, Creole with Rice in Casserole __ .55
Boiled Live Codfish, Egg Sauce ....... ___________ ........ _______ 50

Broiled Spanish Mackerel, Paprika Butter ________ ......... _____________ 60

Fried L. I. Scallops. Sauce Tartar _.._ ...... _________ ..................... -- .65

Broiled Kennebec Salmon, Butter Sauce _________________________ ......... ~ 60

Supreme of Lemon Sole, Florentine ........... ____ ....... -------- ........ 55

Steamed Soft Clams, Plenty of Pure Clam Broth, But Sauce 60
.Baltimore Broil: Large Broiled Oysters on Toast,

with Broiled Fresh Mushrooms and Butter Sauce 60

Pigs in Blankets: Oysters Wrapped in Virginia Bacon,

Roasted w. Green Peppers & Shrimp Salad, Russ Dres'g 70

Neptune is our Fisherman; the Ocean our Reserve!

CLAMS and OYSTERS
Every Clam and Oyster is Opened to Order

Genuine Blue Point Oysters 20-.35

Famous Cape Cod Oysters 25-.40

Lynnhaven Bay Oysters (large) _ 30

Large Pink Cherrystone Clams 25-.40

Selected Little Neck Clams 20-.35

Roast Lynhaven Oysters, in Shell, with Virginia Bacon and

Green Peppers and Shrimp Salad _ 50

Baked Guilford Soft Clams, with Green Peppers and Virginia

Bacon and Shrimp Salad 50

Large Oyster Fry, Rockefeller, with Virginia Bacon and

Shrimp Salad .50

Broiled Fresh Mushrooms 45

Steamed Soft Clams, Free from that Sandy Grit, Served with

Plenty of Pure' Clam Broth and Butter Sauce 50

Pigs in Blankets, Large Oysters wrapped in Virginia Bacon,

with Green Peppers and Shrimp Salad 60

Baltimore Broil, Large Broiled Oysters on Toast, with Vir-
ginia Bacon and Broiled Fresh Mushrooms 50

Cherrystone Clams, Fisherman Style, with Green Peppers,

Virginia Bacon and Shrimp Salad 50

Oyster Cream Stew, All Large Oysters, Stewed in Milk and
Cream _ _ _ 40

We prepare Clams or Oysters

any style our Patrons may Suggest
EVERY CLAM AND OYSTER OPENED TO ORDER

<*?*.

LOBSTERS

Fresh every day from Portland, Maine, and Rockland,
Maine; Boston and Nova Scotia; Are very scarce at
Present. Temporary Prices.

Whole Boiled Baby Lobster _ 90

Lobster, Newburg, in chafing dish 1.00 1.90

Lobster, American, in chafing dish 1.00 ._ 1.90

Whole Broiled Baby Lobster 1.00

Lobster Cocktail , .60

Lobster Salad . 60

Large Broiled LOBSTERS as per request at less than elsewhere

CRAB FLAKE SPECIALTIES

Crab Meat gratinated . .80

Crab Meat Cocktail, Tokio ( _ .50

Crab Meat Salad ,. .85

Crab Flakes Baltimore, with Mushrooms and Green Peppers .85

Stuffed Deviled Crab, Chili Sauce (!): 40 (2) 75

Crab Flakes, Newburg, in chafing dish .85 ... 1.50

Bills of Fare in more than one
language

In these days of international travel,
much more knowledge has been required of per-
sons employed in the different international
hotels and restaurants than was formerly the
case. Along with many other things a know-
ledge of languages has become necessary in or-
der to execute the wishes of strangers in a better
and quicker manner. Experience has proven
that foreigners prefer to stop at hotels where
they can make themselves understood in their
njother-toaigue. Some hotelmen started early
to engage employees versed in languages, and
this courtesy gave great pleasurje to the guests
and brought about wonderful results. The
guests recommended such hotels wherever they
went, and many establishments founded an in-
ternational reputation on this new arrangement.
Now-a-days there is hardly any international
hotel or restaurant which does not have a staff
of employees versed in languages.

With the universally recognised fact that
a staff versed in idioms draws and keeps guests,
is it surprising that the importance of having
menus and bills of fare in more than one langu-
age is not more widely recognised. Proportion-
ally, there are very few establishments, and
these are praiseworthy exceptions, that have
such bills of fare. The leading men know the

Bills of Fare in More than One Language 43

advantages of such an institution, and they
never can abolish it without causing displeasure
to many of their guests.

Some of the great steamship lines have
Hecognised the advantage of bills of fare in more
than one language. On nearly all of their pas-
senger steamers there are bills of fare printed
in two, and even in three, languages. How many
passengers appreciate and welcome this arrang-
ement only those can judge who have had the
opportunity of observing them and of speaking
to them about it. There is no doubt that pre-
senting bills of fare in m|ore than one language
has brought the companies many new customers.
In hundreds of cases it has been noticed how
pleasantly surprised are the passengers when
they step into a dining room for the first time,
and glance at the bill of fare. Very often the
stewards are asked if the cards may be kept
and by the next mail many of these ane sent to
friends and relations with letters of praise. How
much stress some companies lay upon the menu
is shown by the fact that they have printed
books for the chief stewards and printers to
facilitate the translations.

Besides the already mentioned advan-
tages of furnishing intelligible menu cards, a
bill of fare in more than one language makes
it possible for most of the guests to select dishes
with ease and without asking questions, and
consequently provides a quicker service as the
following example shows.

Of 708 passengers (Americans, Germans,
Spaniards), 286 asked what certain dishes were
like or told the stewards to bring anything that
was good. In this case there were only English

44 The Art of Naming Dishes

bills of fare. When a bill of fare in English,
German and Spanish was given out, only 43
questions were asked and the time consumed in
serving a dinner or lunch, took the stewards 18
minutes less.

It is clear that most foreign guests in
hotels and restaurants of an international char-
acter, will also appreciate bills of fare in several
languages as well as the passengers on steamers,
especially as the hotels furnish homes for most
of the passengers. The usual reply that there
are always more passengers on steamers than
there are foreign guests in international hotels,
is actually not so ; at least the difference is not
large in proportion to the capacity of steamers
and hotels.

That menus and bills of fare in more
than one language receive so little attention in
hotels and restaurants is mainly the fault of
the erroneous assumption that the waiters are
versed in languages and therefore the bills of
fare are not necessary. This, notwithstanding
the already mentioned disadvantages of waiters
being questioned by guests. We know that
steamers also have a staff well versed in langu-
ages and yet the new arrangement was made
and proved successful. It is often said that the
cost of translation and the printing is too high,
but these expenses are mostly overestimated.
They are so small that they ought not to be con-
sidered at all ; on the contrary they will bring
a rich reward. It can easily be explained why
foreign guests would welcome bills of fare in
more than one language, all that is necessary
is i o pii one's self in the place of a stranger who
has bofore him a bill of fare in a language which

Table Cards In More Than One Language 45

he does not speak or cannot read, to say nothing
of the faulty foreign names which often occur.
That the number of guests without any or a very
small knowledge of languages is great, is known
by all professional men engaged in internation-
al hotels and restaurants.

When suggesting the printing of bills of
fare in more than one language, one certainly
does not expect that each hotel or restaurant
shall print cards in as many languages as there
are nationalities represented. This would be
impossible. In most cases two languages would
be sufficient, while others perhaps will do good
to have cards in three languages, either in Eng-
lish, French, Spanish, or German, etc., according
to the country in which the establishment is lo-
cated, and according to the nationalities. One
of two or three languages are understood by
most guests. On no account should there be
bills of fare in one foreign language alone, as it
shows a disrespect and disregard of the national
language which in the U. S. A. is English. Ex-
ceptions could be made when honoring a society
of foreigners by banquets given to them during
a visit in a foreign country, though also there a
translation in the national language in the
second place would be much better.

A short bill of fare in the four mentioned
languages follows here. Bills of fare that have
a large chjoice of dishes and are too long to be
printed on one side, can be printed on more
pages and may be numbered so that a waiter
who does not understand a certain language may
read it in the language which he knows. Such
an example is given too in the following.

DINNER TO ORDER

Introduction :

Oyster Cocktail.

Soups :

Beef Consomme in Cup.
Chicken Cream Soup, Danish.

Fish:

Boiled Sea Bass, Sauce Soubise.
Entrees :

Larded, braised Beef, Mode.

Kidney Ragout with Mushrooms.

Roast Shoulder of Mutton.

Grill: (15 Minutes)

Pork Chops.

Poultry :
Roast Caponized Chicken.

Vegetables:

Brussel Sprouts. Creamed Peas

Boiled, baked, or mashed Potatoes.

Potato Croquettes.

Salads:
' Lettuce. Tomatoes.

Preserves:
Peaches. Cherries.

Cheese:
Roquefort. Cream.

Dessert:
Vanilla Ice Cream. Pastry.

Fruit:

Oranges. Grapes.

COFFEE. TEA.

DINER A LA CARTE

Hors-d'Oeuvre:

Cocktail de Huitres.

Potages:

Consomme de Boeuf en Tasse.
Creme de Poule, Danoise.

Poisson:

Bar de mer bouilli, Sauce Soubise.
Entrees:

Boeuf pique, braise a la Mode.

Ragout de Rognons aux Champignons.

Epaule de Mouton rotie.

Grill: (15 Minutes)

Cotelettes de Pore.

Volatile:
Poularde rotie.

Legumes:

Choux de Bruxelles. Pois a la^ Creme.

Pommes d. t. bouillies, au four, ou Puree.

Croquettes de Pommes d. t.

Laitues.

Salades:

Tomates.

Peches.

Compote

Cerises.

Fromages:
Roquefort.

Creme.

Glace creme de

Desert:
Vanille.

Patisserie.

Fruits:

Oranges,
CAFE.

Raisins.
THI

HAUPTMAHLZEIT NACH DER KARTE

Vorspeise:
Austern-Kocktehl.

Suppen:
Rind-Kraftbriihe in Tasse. Huhn-Rahmsuppe, danisch.

Fisch:

Gekochter Seebarsch, Soubise-Tunke.
Eingangsgerichte :

Gespickter Rindsschmorbraten, modisch.

Nierenragu mit Tafelpilzen.

Gebratene Hammelschulter.

Vom Rost: (15 Minuten)

Schweinschrippchen.

Gefliigel:

Gebratenes Masthuhn.
Gemiise:

Rosenkohl. Erbsen in Rahmtunke.

Gekochte, gebackene oder Mus-Kartoffel.
Kartof f elkr usteln .

Salate:
Lattich. Tomaten.

Eingemachtes :
Pfirsiche. . Kirschen.

Kdse:
Roquefort. Rahm.

Nachtisch:
Vanille-Rahmeis. Geback.

Frucht:

Apfelsinen. Weintrauben.

KAFFEE. TEE.

COMIDA A LA CARTA

Entrada:

Cocktail de Ostras.
Sopas:

Consomme de Vaca en taza.
Sopa cremosa de Gallina. Danesa.

Pescado:

Perca cocida, Salsa Soubise.
Entres:

Vaca mechada, rehogada a la Moda.

Ragu de rinones con setas.

Pernil de Carnero asado.

Parrillds: (15 minutes)

Chuletas de cerdo emparrilladas.

Aves:

Gallina gorda asada.
Legumbres:

Col Lombarda. Guisantes en Crema.

Papas cosidas, fritas, 6 pure,
Croquetas de papas.

Ensaladas:
Lechuga. Tomates.

Compotas:
Melocotones. Cerezas.

Quesos :
Roquefort. Crema.

Postre:
Helado vainilla. Pasteles.

Frutas:

Naranjas. Uvas.

CAFfi. Tfi.

Bill of Fare to Order

SPECIALTIES:

1. Consomme. 2. Clam Chowder.

3. Chicken Cream Soup. 4. Fried Brook Trout

5. Boiled Breast of Beef, Horseradish Sauce, Bouillon Potatoes,

6. Goose Giblets, American.

7. Stewed Lamb Tongue, Mashed Turnips.

8. Roastbeef, Cauliflower, French fried Potatoes.

9. Chicken Fricassee.

10. Francfort Sausages, Mashed Potatoes, Sourcrout
11. Hot Mince Pie.

To ^ Special Order:

Oysters and Clams:

1. Blue Point Oysters in Shell

2. Cape Cod Oysters in Shell

3. Large Oyster Fry

4. Steamed Soft Clams

5. Roast Lynnhaven Oysters

6. Baked Soft Clams

Side Dishes:

7. Olives

8. Radishes
9. Cibols

10. Pickled Cucumbers

11. Salted Cucumbers

12. Anchovies

13. Sardines

14. Sardines on Toast

15. Caviare on Toast

Soups :

16. Meat Broth w. Rice

17. Consomme, Windsor

18. Strained Pea Soup

19. Tomato Cream Soup

20. Lobster Cream Soup

Eggs :

21. Boiled

22. Fried

23. Fried w. Bacon

24. Fried w. Ham

25. Scrambled, plain

26. Scrambled w. Salmon

27. Scrambled w. Ham

28. Scrambled w. Bacon

29. Scrambled w. Tomatoes

30. Scrambled w. Asparagus

31. Scrambled w. Fruit Jelly

32. Omelet, plain

33. Omelet w. Rum

34> Omelet w. Mushrooms

35. Puffed Omelet

Fish:

36. Fried Smelts

37. Fried Smelts w. Remoulade Sc.

38. Fried Herring

39. Fried White Fish

40. Boiled Blue Fish

41. Boiled Barbel

42. Fish Croquettes

43. Fish Cake

Table Cards In More Than One Language

Crustaceans :
44- Lobster w. Mayonnaise

45. Crabs w. Mayonnaise

46. Baked Lobster

47. Jellied Crabs

48. Fried Frog Legs

Entrees:

49. Roastbeef

50. Roast Veal

51. Roast Mutton

52. Roast Pork

53. Irish Lamb Stew

54. Small Steak

55. Small Steak w. Onions

56. Sirloin Steak

57. Sirloin Steak w. Onions

58. Tenderloin Steak

59. Breaded Veal Collop, Vienna

60. Grillade of Pork

61. Stewed Kidneys

62. Beef Hash

63. Beef Hash w. Egg
64- Veal Fricassee

65. Roast Venison Steak

66. Beef Goulash

Poultry:

67. Roast Chicken

68. Roast Turkey

69. Roast Pigion

70. Roast Chickling

71. Jellied Fillet of Chicken

72. Chicken Fricassee

Vegetables:

73. Cauliflower

74. White Cabbage

75. Red Cabbage

76. String Beans, creamed

77. New Peas

78. Asparagus, fricasseed

79. Asparagus Tips

80. Macaroni, breaded and baked

81. Noodles

82. Turnips

83. Carrots in white Sauce

Potatoes:

84. Boiled

85. Baked in their Skin

86. Fried

87. Mashed

88. French Fried

89. German Fried

90. Cream

91. Mint

92. Lyonese style

93. Bouillon

Salads:

94. Red Beets

95. Potato

96. Potato w. Bacon

97. Potato w. Mayonnaise

98. Letttuce

99. Asparagus

100. Dentellion

101. Mixed Herring

102. Fish

103. Mixed Fruit

104. Lobster

Cold Dishes:

105. American Smoked Ham

106. Boiled Ham

107. Roast Beef

108. Smoked Beef

109. Smoked Whitefish

110. Liver Sausage

111. Cervelat Sausage

112. Tongue Sausage

113. Bologna Sausage

114. Head Cheese

115. Smoked Eel

116. E,el in Jelly

117. Smoked Beef Tongue

118. Sour Lamb Tongue

Sandwiches :

119. Smoked Ham

120. Boiled Ham

121. Roastbeef

122. Beef Tongue

123. Chicken

124. Sardines

125. Anchovies

126. .Caviare

127. Egg

128. Swiss Cheese

129. American Cheese

Sweet Dishes:

130. Rice Pudding, Fruit Sauce

131. Banana Fritters

132. Baked Apple w. Cream

133. Pancake, plain

134. Apple Pie

135. Apricot Pie

136. Strawberry Cake

137. Vanilla Icecream

138. Light Icecream

139. Sherbet

52 The Art of Naming Dishes

Fruits : Drinks :

Ul Pear' '" ^ffee

U2 Oranee 150 ' Coffee sma11

US Pineapple 151 ' Coffee/w. Cream

144 Cherries 152 ' Coffee w - whi PP e d Cream

Cheese: 153 ' ^

145. Swiss 15 i' Cocoa

146. Camenbert { 5S - Chocolate
^^7. Roquefort Jo6 ' Mllk
^^5. Cream

Carte du Jour

SPECIALITES:

1. Consomme. 2. Potage de Lucines, Americaine.

3. Potage Creme de Poule. 4. Truite frite.

5. Poitrine de Boeuf bouillie, Sauce Raifort,

Pommes d. t. au Bouillon.

6. Abattis d'Oie, Americaine.

7. Langue d'Agneau etuvee, Puree.de Navets.

8. Roti de Boeuf, Choux-fleur,
Pommes de terre roties a la Franchise.

9. Fricassee de Poule.

10. Saucisses de Francfort, Puree de Pommes d. t., Choucroute.
11. Pate de Hachis a PAnglaise.

A Commander special:

Huitres :

1. Huitres de Blue Point en Coquille

2. Huitres de Cape Cod en Coquille
S. Friture de Huitres

4. Lucines braisees

5. Huitres de Lynnhaven grillees

f. Lucines frites

Hors-d'oeuvre:
7. Olives

g. Radis

9. Ailes d'Espagne

10. Concombres marine*

11. Concombres sales

12. Anchois

13. Sardines

14- Canape, de Sardine*

15. Canape de Caviar

Potages :

16. Bouillon au Ria

17. Consomme, Windsor
IS. Potage passe de Pois

19. Potage creme de Tomates

20. Potage creme de Homard

Oeufs:

21. a la coque

22. frits ^
23. frits au Lard

24. f 'its au Jambon
^>. brouilles au naturel
$6. brouilles au Saumon

27. brouilles au Jambon

28. hrouiiles au Lard

29. brouilles a la Tomate

30. brmilles aux Asperges

ouilles a la Gelee
3J. Omelette au naturel
-%,?. o ne^ette au Rum

34. Omelette aux Champignons

35. Omelette soufflee

Poisson :
3C. feperlans frits

37. 6perlans frits, Sc. Remouladt

38. Hareng roti

39. Blanchaile frite

40. Dorade bouillie

41. Barbeau bouilli

42. Croquettes de Poisson

Table Cards In More Than One Language

43. Gateau de Poisson

Crustaces :

44. Homard a la Mayonnaise

45. Crabes a la Mayonnaise

46. Homard frit

47. Chaud-froid de Crabes

48. Grenouilles frites

Entrees :

49. Roti de Boeuf

50. Roti de Veau

51. Roti de Mouton

52. Roti de Pore

58. Navarin d'Agneau, Irlandaise

54. Bifteck petit

55. Bifteck petit a 1'Oignons

56. Bifteck d'Aloyau .

57. Bifteck d'Aloyau a 1'Oignons

58. Bifteck de Filet

59. Escalope de Veau panee, Vienne

60. Carbonade de Pore

61. Rognons etuves

62. Hachis de Boeuf

63. Hachis de Boeuf aux Oeufs

64. Fricassee de Veau

65. Morceau de Venaison grille

66. Goulash de Boeuf

Volatile:

67. Poule rotie

68. Dindon roti

69. Pigeon roti

70. Poussin roti

71. Filet de Poule a la Chaud-froid

72. Fricassee de Poule

Legumes :

73. Choux-fleurs

74. Choux blancs

75. Choux rouges

76. Haricots verts a la Creme

77. Haricots nouveaux

78. Asperges en Fricassee

79. Pointes d'Asperges

80. Macaroni gratine

81. Nouilles

82. Navets

83. Garottes en Sauce blanc

Pommes de Terre:

84. Bouillies

85. Au four naturel

86. Roties

87. Puree

88. Roties a la Francaise

89. Roties a 1'Allemande

90. a la Creme

91. a la Menthe

92. a la Lyonnaise

93. Bouillon

Salades :

94. Betteraves

95. Pommes de terre

96. Pommes d. t. au lard

97. Pommes d. t. a la Mayonnaise

98. Laitues

99. Asperges

100. Dentdelion

101. Hareng, mele

102. Poisson

103. Fruits meles

104. Homard

Mets Froids:

105. Jambon fume americain

106. Jambon cuit

107. Roti de Boeuf

108. Boeuf fume

109. Dorade fume

110. Saucisson de Foie

111. Cervelat

112. Saucisson de Langue

113. Saucisson fume

114. Fromage de Pore

115. Anguille fumee

116. Anguille en Gelee

117. Languir de Boeuf

118. Langue d'Agneau en Vinagre

Petit PaAn:

119. au Jambon fume

120. au Jambon cuit

121. au Roti de Boeuf

122. a la Langue de Boeuf

123. a la Poule
124- aux Sardines

125. aux Anchois

126. au Caviar

127. aux Oeufs

128. au Fromage de Gruyere

129. au Fromage americain

Mets de Douceur:

130. Pouding de Riz, Sauce de Fruit

131. Beignets de Bananes

132. Pomme au four a la Creme

133. Crepe au naturel

134. Tarte couverte de Pommes,

[Anglaise

135. Tarte couverte de Abricots,

[Anglaise

136. Gateau aux Fraises

Table Cards In More Than One Language

137. Glace de Creme a la Vanille

158. Dimi-glace

159. Sorbet

Fruits:

140. Pomme

141. Poir

142. Orange

143. Ananas .

144. Cerises

Frontages:

145. Gruyere

146. Camenbert
.147. Roquefort

148. Creme

Boissons : '

149. Cafe

150. Demi Tasse

151. Cafe a la Creme

152. Cafe a la Creme fouettee

153. The

154. Cacao

155. Chocolat

156. Lait

Speisen nach der Karte

SPEZIALITATEN:
1. Kraftbriihe. 2. Venusmuschel-Suppe, amerikanisch.

3. Huhner-Rahmsuppe. 4. Gebratene Bachforelle.
5. Gekochte Rindsbrust, Meerrettich-Tunke, Bruh-Kartoffeln.

6. Ganseklein, amerikanisch.

7. Gedampfte Lammzunge, Rubenmus.

8. Rindsbraten mit Blumenkohl & Bratkartoffeln.

9. Huhn-Frikassee

10. Frankfurter Wiirste, Kartoffelmus, Sauerkraut.
11. Hackfleisch-Pastete, englisch.

Auf Besondere Bestellung :

Austern und Muacheln:

1. Blue Point-Austern in d. Schale

2. Cape Cod-Austern in der Schale
J. Gebratene Grosse Austern

4. Gedampfte Venusmuscheln

5. Gerostete Lynnhaven-Austern

6. Gebackene Venusmuscheln

Nebengerichte :

7. Oliven

8. Radieschen

9. Perlzwiebeln

10. Essiggurken

11. Salzgurken

12. Anschoven

13. Sardienen

14. Sardienen auf Rostbrot

15. Kaviar auf Rostbrot

Suppen :

16. Fleischbriihe mit Reis

17. Kraftsuppe, Windsor

18. Durchgestr. Erbsensuppe

19. Tomaten-Rahmsuppe

20. Hummer-Rahmsuppe

Eier:

21. Gekocht
SS. Gebraten

23. Gebraten mit Speck

24. Gebraten mit Schinken

25. Riihreier, einfach

26. Riihreier mit Lachs

27. Riihreier mit Schinken

28. Riihreier mit Speck

29. Riihreier mit Tomaten

30. Riihreier mit Spargel

31. Riihreier mit Fruchtgallerte
3S. Eierkuchen, einfach

S3. Eierkuchen mit Rum

34. Eierkuchen mit Pilzen

35. Eierknchen-Auflauf

Fisch:

36. Gebratene Stinte

37. Gebratene Stinte mit Remo-

[laden-Tunkc

38. Gebratener Hering

39. Gebratener Weissling

40. Gekochter Stutzkopf

41. Gekochte Barbe

42. Fischkrusteln

43. Fischkuchen

Krustentiere :

44. Hummer mit Majonese

Table Cards In More Than One Language

45. Krabben mit Majonese

46. Gebackener Hummer

47. Uebersulzte Krabben

48. Gebratene Froschschenkel

Eingangsgerichte :

49. Rindsbraten

50. Kalbsbraten

51. Hammelbraten

52. Schweinebraten

53. Gedampftes Lamm-Gericht,

[irisch

54. Kleines Rindstiick, gebraten

55. Kleines Rindstiick m. Zwiebeln

56. Rind-Ruckenstiick, gebraten

57. Rind-Riickenstiick, m. Zwiebeln

58. Rind-Lendenstiick, gebraten

59. Brotierter Kalbsehnitzel, Wie-

ner Art

60. Schweins-Rostbraten

61. Gedampfte Nieren

62. Rindfleisch-Gehack, gebraten

63. Rindfleisch-Gehack, mit Ei

64. Kalbs-Frikassee

65. Gerostetes Wildstiick

66. Rindsgoulasch

Gefliigel:

68. Gebratener Puter
#9. Gebratene Taube

70. Gebratenes Kiicken

71. Uebersulzte Huhnbrust

72. Huhn-Frikassee

Gemiise :

73. Blumenkohl
74- Weisskohl

75. Rotkohl

76. Brechb^hnpTi in Rahmtunke

77. Junge Erbsen

78. Sparge! in Frikassee-Tunke

79. Spargelkopfe

80. Makaroni, brotiert u. gebacken

81. Nudeln

82. Ruben

83. Mohren in weisser Tunke

Kartoffeln:

84. Gekocht

85. Gebacken in der Schale

86. Gebraten

87. Mus-Kartoffeln

88. Franzosisch e^braten

89. Deutsch gebraten

90. Rahm-Kartoffeln

91. Minze-Kartoffeln

92. Lyonische Art

93. Bruh-Kartoffelh

Salate:
94- Rote Be etc

95. Kartoffel

96. Kartoffel mit Speck

97. Kartoffel mit Majonese

98. Lattich

99. Spargel

100. Lowenzahn

101. Bering, gemischt

102. Fisch

103. Frucht, gemischt

104. Hummer

Kalte Speiaen:

105. Amerikanischer Rauch-Shinken

106. Gekochter Schinken
10 7. Rindsbraten

108. Gerauchertes Rindfleisch

109. Geraucherter Weissling

110. Leberwurst

111. Cervelatwurst

112. Zungenwurst

113. Mettwurst

114. Siilze

115. Geraucherter Aal

116. Aal in Gallerte

118. Saure Lammzunge
717. Geraucherte Rindszunge

Brotchen mit

119. Gerauchert. Shinken

120. Gekocht. Schinken

121. Rindsbraten

122. Ochsenzunge

124. Sardienen

125. Anschoven

126. Kaviar

123. Huhnfleisch

127. Eier

128. Schweizer Kase

129. Amerik. Kase

Susse Speisen:
ISO. Reis-Pudding mit Fruchttunke

131. Bananen-Krapfen

132 . Gebackener Apfel m. Rahm

133. Pfannkuchen, einfach

134. Apfel-Pastete

135. Apfrikosen-Pastete

136. Erdbeertorte

137. Vanille-Rahmeis

138. Halbgefrorenes

139. Scherbett

Fruchte:

140. Apfel

141. Birne

Table Cards In More Than One Language

142. Orange Getrdnke:

US Ananas W. Kaffee

1U. Kirschen 150. Kaffee, kleine Tasse

151. Kaffee mit Rahm

Kase: 152. Kaffee mit Schlagsahne

145. Schweizer 153. Tee

146. Camenbert 154. Kakao

147. Roquefort 155. Schokolade

148. Rahmkase 156. Milch

Lista de Platos a la Carta

ESPECIALIDADES :
1. Consomme. 2. Sopa de Almejas, Americana.

3. Sopa cremosa de Gallina. 4. Trucha frita.
5. Pecho de Vaca asado, Salsa de Rabano, Papas con Caldo.

6. Menudillos de Ganso, Americana.

7. Lengua de Cordero estofada, Pure de Nabos.

8. Asado de Vaca, Coliflor, Papas fritas a la Alemanesa.

9. Fricase de Gallina.

10. Salchichas de Francoforte, Pure de Papas, Berza acida.
11. Empanada de Picadillo, Inglesa.

A Demanda especial.

Ostras y Almejas:

1. Ostras de Blue Point en Conchas

2. Ostras de Cape Cod en Conchas
8. Fritura de Ostras grandes

4. Almejas rehogadas

5. Ostras de Lynnhaven

[emparrilladas

6. Almejas horneadas

Entradas :

7. Aceitunas

8. Reponches

9. Puerros

10. Cohombros en vinagre

11. Cohombros salados

12. Anchoas
18. Sardinas

14. Tostado con Sardinas

15. Tostado con Cabial

Sopas:

16. Caldo con Arroz

17. Consomme a la Windsor

18. Sopa colada de Guisantes

19. Sopa cremosa te Tomates

20. Sopa cremosa de Cangrejos

Huevos :

21. Cocidos

22. Fritos

23. Fritos con Tocino

24. Fritos con Jamon

25. Revueltos, simple

26. Revueltos con Salmon

27. Revueltos con Jamon

28. Revueltos con Tocino

29. Revueltos con Tomates

30. Revueltos con Esparragos

31. Revueltos con Jalea de Fruta

32. Omeleta, simple

33. Omeleta con Ron
34' Omeleta con Hongas

35. Omeleta soplada

Pescado:

36. Espirenques fritos

37. Espirenques fritos, Salsa

[Remoulada

38. Arenque frito

39. Albur frito

40. Pescado azul cocido

41. Barba cocida

42. Croquetas de Pescado

43. Pastelon de Pescado

The Art of Naming Dishes

Crustaceos:

44. Cangrejo con Mayonesa

45. Cangrejuelos con Mayonesa

46. Cangrejo horneado

47. Cangrejuelos en Jalea

48. Ranas fritas

Entres :

49. Asado de Vaca

50. Asado de Ternero

51. Asado de Carnero

52. Asado de Cerdo

53. Estofado de Cordero, Irlandesa

54. Bifteque pequeno

55. Bifteque pequeno con Cebollas

56. Bifteque de Lomo

57. Bifteque de Lomo con Cebollas

58. Bifteque de ?olomo

59. Rebanada de Ternero

[panadeaua, Viena

60. Carbonada de Cerdo

61. Rinones estofados

62. Picadillo de Vaca

63. Picadillo de Vaca con Huevo

64. Fricase de Ternero

05. Pedazo de Venado emparrillado

66. Goulash de Vaca

Aves:

67. Gallina asada

68. Pavo asado

69. Paloma asada

70. Polio asado

71. Espoleta de Gallina en Talea

72. Fricase de Gallina en Talea

Legumbres :

73. Coliflor

74. Repollo bianco

75. Repollo rojo

76. Habas verduras en Crema

77. Guisantes nuevos

78. Esparragos en Fricase

79. Puntas de Esparragos
#0. Macarrones gra tin ados

81. Fideos

82. Nabos

83. Zanahorias en Salsa blanca

Papas :

84. Cocidas

85. Horneadas

86. Fritas

87. Pure

88. Fritas a la Francesa

89. Fritas a la Alemanesa

90. en Crema

91. con Menta

92. a la Lyonesa

93. con Caldo

Ensaladas :

94. Remolachas

95. Papas

96. Papas con Jamon

97. Papas con Mayonesa

98. Lechuga

99. Esparragos

100. Diente-de-lion

101. Arenque, mixtada

102. Pescado

103. Frutas mixtadas

104. Cangrejo

Fiambres :

105. Jamon ahumado americano

106. Jamon cocido

107. Asado de Vaca

108. Vaca ahumada

109. Albur ahumado

110. Chorizo de Higado

111. Chorizo de Cervela

112. Chorizo de Lengua

113. Chorizo ahumado
114- Salpicon

115. Anguila ahumada

116. Anguila en Jalea

117. Lengua de Vaca ahumada

118. Lengua de Cordero en vinagre

Emparedados con

119. Jamon ahumado

120. Jamon cocido

121. Asada de Vaca

122. Lengua de Vaca

123. Gallina

124. Sardinas

125. Anchoas

126. Cabial

127. Huevos

128. Queso de Gruyere

129. Queso americano

Platos Dulces:

130. Pudin de Arroz, Salsa de Fruta

131. Fritillas de Bananas

132. Manzana horneada con Crema

133. Tortilla, simple

134. Pastel de Manzanas a la

[Inglesa

135. Pastel de Albaricoques, Inglesa

136. Pastelon de Fresas

137. Helado de Vainilla

138. Medio Helado

139. Sorbeto

Table Cards In More Than One Language 61

Frutas: 148. de Crema

U2. Naranja

1-4J. Pina Z5 - Cafe, copa chica

144. Cerizas 151 - Caf6 con Crema

152. Cafe con Nata batida

Quesos: 153 . Te

1^5. Gruyere 154. Cocoa

146. Camenbert 155. Chocolate

147. Roquefort 156. Leche

The Abbreviation of Names

The abbreviation of menu terms, so large-
ly adopted by the French, is typical of that Avhich
is found in any line of trade where certain short
expressions are indispensable. A cook has no
time to bother with long names ; neither has the
waiter, who takes his orders either oral or
written. For them a brief indication is suffic-
ient. For oeufs brouilles an petit-sale there is
simply oeufs petit-sale. Chefs have become so
accustomed to such terms that they use them
unconsciously when making up the bills of fare.
But this, again is the reason why so many trans-
lators have to deal with many difficulties, even
when they are well versed in the French or
other languages; and, as the public cannot be
expected to understand the abbreviated names
they should be given more explicitly or losses
will be incurred by the restaurant management.

That many of the abbreviated terms are
not understood by the menu-translators is also
the reason for foreign names appearing on bills
of fare, which easily could be avoided. Let us
take oeufs petit-sale. The words are often
written with capital initial letters as Oeufs
Petit Sale. This contributes to the difficulty
of not understanding the words Petit Sale. Per-
haps some may take it for a figure of speech,
or for one of the proper names in which the
French culinary language is so rich. The result
is that the translation appears on many bills

The Abbreviation of Names 63

of fare simply as E g g s Petit' Sale. In
reality petit-sale is salted pork and be-
cause the preposition au is left out, the correct
translation should be Eggs with salted
pork. But another important word is omit-
ted, namely 'brouilles. Therefore Scrambled
eggs and |salted|pork or simply
Scrambled pork as it is often called.

That the abbreviation of names also can
give a wrong interpretation to some dishes, can
be proven by the above, which is often translated
(on bills of fare as also in some books) as
Bacon and eggs meaning Fried
eggs and bacon.

Similar instances of abbreviations in
French, which have been adopted in other langu-
ages, are shown as follows:

FRENCH:

Creme royale for Potage creme de volaille, royale.

Potage royale for Potage lie de volaille, royale.

Potage royale for Potage clair de volaille, royale.

Consomme royale for Consomme de boeuf aux legumes,

royale.
Consomme royale for Consomme de volaille, royale.

ENGLISH :

Cream royal for Chicken cream soup, royal.

Soup (Potage) royal for Thick chicken soup, royal.
Soup (Potage) royal for Clear chicken soup, royal.
Consomme royal for Beef consomme w. vegetables,

royal.
Consomme royal for Chicken consomme, royal.

64 The Art of Naming Dishes

There are many other instances where
such abbreviations should not occur as the terms
then have an entirely different meaning : Carpe
a la sauce de caviar and Salmon a la sauce au
citron., etc. The words a la sauce are often left
out and the meaning is Carp with cav-
iar and Salmon with lemon in-
stead of Carp with caviar sauce
and Salmon with lemon sauce.
If an abbreviation is to be used then only a la
can be left out, for which a comma must be in-
serted; and the same in English when leaving
out with. The words sauce and s t u ff e d
always must be mentioned in connection with
a dish and never a style designation alone for
a sauce or & stuffing. Otherwise a garnish
(garniture) can be misunderstood as: Poitrine
de veau, sauce a Vallemande (Breast of veal,
German sauce) ; Poitrine de veau, farcie d Falle-
mande (Breast of veal, German stuffing, or
stuffed in German style) ; Poitrine de veau, /gar-
iture d Fallemande (Breast of veal, German
/garnish/) . If the words sauce and s t u ff-
ed are left out then d I'allemande (German
style) refers to breast of veal with a garnish.
One must admit that there is a* big difference
between each dish but all three dishes can be
intelligibly expressed by writing just one word
more. !

Abbreviated names have been used in;
most countries, and especially in the U. S. A.,,
in a deplorable manner. On nearly every bill
of fare one meets with names which can be un-
derstood only by the cooks and perhaps a few
others in the establishment.

The Abbreviation of Names 65

As with French, mixed English-French,
and other foreign names, so it is sometimes with
plain English names given on bills of fare that
are not intelligible enough. Viz:

Sea Food

Shinnecocks Cherrystones Cape Cods

Blue Points Halibut L/obster

Very often restaurant patrons will ask
what this or that means. Sometimes they do
not like to ask and consequently do not order.
The heading Sea Food does not mean much
to them. How could they know that Shinnecock
clams, Cherrystone clams, Cape Cod oysters,
Blue Point oysters are meant? Again, the two
latter names do not say how they are prepared.
One supposes plain boiled or fried halibut or
lobster, but often they are prepared in some
-other complicated style.

But in the culinary languages there are
some words which can be left out without obs-
curing the distinctiveness.

The French often omit a la, au, aux, en;

the English with, and, in _ style; the

Spanish can., y, a la; the Germans mil, und,

auf Art, nach Art. In all

languages there are mostly omitted the words
soup, sauce, and others, when they have a head-
ing as in the following instances.

POMMES DE TERRE:

Roties, au four, bouillies, gratinees. frites a la
franchise, frites a I'allemande, puree, croquettes, a la
parisienne, a la julienne, creme Saratoga.

66 The Art of Naming Dishes

POMMES DE TERRE:

Roties , a la Parisienne

Bouillies a la Julienne

Au four Croquettes

Grillees Puree

Frites, Franchise Saratoga

Frites, allemande Creme

POTATOES :

Fried, baked, boiled, gratinated, French fried,
German fried, puree, croquettes, Parisian, julienne
(shredded or baked), cream, Saratoga.

Fried Julienne

Boiled (shredded and baked)

Baked Croquettes

Broiled Puree

French fried Saratoga

German fried Cream

Parisian

PAPAS:

Fritas, horneadas, cocidas, gratinadas, fritas a
la f rancesa, fritas a la alemanesa, pure, croquetas, a la
parisiense, a la julienne, crema, Saratoga.

Fritas a la Parisiense

Cocidas a la Julienne

Horneadas Croquetas

Emparrilladas Pure

Fritas a la francesa Saratoga

Fritas a la alemanesa Crema

KARTOFFELN :

Gebraten, gebacken, gekocht, krumiert & ge-
backen, franzosisch gebraten, deutsch gebraten, Mus,
Krusteln, Pariser Art, gebackene Streifen, Rahm,
Saratoga.

Gebraten Pariser Art

Gekocht Gebackene Streifen

Gebacken Krusteln

Gerostet Mus

Franzosisch gebraten Saratoga

Deutsch gebraten Rahm

The Abbreviation of Names 67

As to other abbreviations they can be
written as in the following instances:

FRENCH: ENGLISH:

Pommes de terre a la parisienne Potatoes, Paris (Parisian) style
Pommes de terre, parisienne Potatoes, Parisian

Consomme de poule a Tamericaine Chicken consomme in American style
Consomme de poule, americaine Chicken consomme, American style

Chicken consomme, American

Sauce a la Villeroi Sauce in Villeroi style

Sauce, Villeroi Sauce, Villeroi style

Sauce Villeroi Sauce/,/ Villeroi

Villeroi sauce

Legumes meles a la Villeroi Mixed vegetables in Villeroi- style

Legumes meles, Villeroi Mixed vegetables, Villeroi style

Mixed vegetables, Villeroi

SPANISH: GERMAN:

Papas a la parisiense Kartoffeln auf Pariser Art

Papas, parisiense Kartoffeln, Pariser Art

Consomme de gallina a la Huhn-Kraftbriihe auf Amerikaner

[americana (amerikanische) Art

Consomme de gallina, americanaHuhn-Kraftbruhe, Amerikaner

(amerikanische) Art
Huhn-Kraftbriihe, amerikanisch

Salsa a la Villeroi Tunke (Sose) nach Villeroi

Salsa, Villeroi Tunke (Sose), Villeroi

Salsa Villeroi Villeroi-Tunke ; Villeroi-Sose

Legumbres mixtas a la Villeroi Gemischtes Gemiise nach Villeroi
Legumbres mixtas, Villeroi Gemischtes Gemiise, Villeroi

The (foregoing instances show that the
French and the Spaniards sometimes leave out
the comma as in Sauce Villeroi and Salsa Ville-
roi. This expresses the same as Villeroi
sauce and Villeroi-TunJce (Villeroi-Sose}
in English and German.

As to the designations in German, note
the following : All geographical adjectives with
the ending isch begin with a small letter, while
such with the ending er are written with a cap-
ital. If the word Art is mentioned with an ad-

68 The Art of Naming Dishes

jective ending in isch then all adjectives have an
equal ending, namely ische. If the word Art
is left out then the ending is always isch. One
can write : Amerikanische Art, italienische Art,
mexikanische Art but amerihanisch, italienisch,
mexikanisch etc. Also deutsche Art but with-
out Art one must write deutsch.

As to the personal nouns, the Germans
write nach before the name and seldom mention
the word Art. Frequently nach is left out also,
and a commo inserted in its place.

The Meaning of the

Personal Nouns,

Geographical Names,

Titles, Etc.

On scanning the menus and bills of fare
it strikes one as peculiar to see so many proper
names and other ones used. Guests are often
puzzled by such names and invariably ask what
they signify.

The thousands of different styles of pre-
paring dishes from the proportionally few in-
gredients (elements) cannot all be briefly
named without them. But in modern times
there is an objectionable custom introduced of
using proper names, etc. They appear very
obtrusively on bills of fare while the principal
discriptions are left out. The French have
gone so far, even, that they sometimes use a
personal name for a dish as for instance S o u-
b i s e for a soup. And if they write Orly
d'asperges then it does mean nothing else but
Asperges a FOrly (Asperges a la d'Orly] in Eng-
lish : Asparagus in Orly style.
It is only natural that such misrepresented
names of dishes do not, assist in making the
culinary language clear. This bad habit has
been adopted more or less in other languages
and it has become so universal that it will be
hard to return to intelligible writing. In the

70 The Art of Naming Dishes

following instances one can see that the simplest
dishes are sometimes called by absolutely un-
intelligible names when plain English words
would be far more satisfactory.

Potatoes Bonne Femme Sauted potatoes w. Bacon and Onions
Turkey en demi-deuil Truffled Turkey; Turkey w. truffled

[cream sauce

Consomme Royal Chicken consomme w. whipped eggs

Consomme vert-pre Consomme w. spinach (or other green

[vegetables)

Soup Hortense Clear soup w. vegetables

Thick chicken soup, Hortense (with

[Parmesan cheese, chicken balls
[and vegetables
Consomme Julienne Consomme w. vegetables, Montpensier

[Montpensier (with shredded vegetables and

[whipped eggs)

Pullet fricassee Talleyrand Pullet fricassee w. lettuce
Veal sweetbread, Talleyrand Larded veal sweetbread, Talleyrand (w.

[stewed vegetables, truffles, chicken
[balls, and asparagus tips on rice)

Anchovies Millionaire Anchovy paste, Millionaire (Anchovies

[hashed and mixed with yolks,

[butter, olives, cream, etc.

[Thickened, cut in cubes and

[served on toast)

Salad, Micado Potato-Celery Salad, Micado

Salad, Italian Mixed Salad, Italian

Salad Chasseur Mixed Salad, Hunter's

Salad Hollandaise a la HusarMixed Salad, Dutch

From the foregoing it can be readily un-
derstood that many of the proper names, etc.,
can be omitted. There is absolutely no reason
for their inclusion at all ; on the contrary they
make the names of the dishes all the more mys-
terious. [By omitting the said names and sub-
stituting plain words one can give the dishes
more intelligible names. But on the other hand,
one also can see that certain dishes must have
personal or other style names to briefly indicate
the many different ingredients that are used in
their preparation.

The Meaning of the Personal Nouns, Etc. 71

Now that we are familiar with the in-
stances quoted in the foregoing chapters and
also with the explanations, we may set the fol-
lowing rules :

1. 'All dishes are primarily named ac-
cording to their main ingredients and their main
preparation.

2. Plain ingredients in soups and plain
side dishes should be given their real names:
Wine Soup w. Dumplings, Con-
somme w. Egg, Milk Soup w.
Rice, Roast Veal with String
Beans, etc.

3. Plain sauces, garnitures, fillings and
salads should be named according to their in-
gredients : Bu.tter Sauce, Apple
Sauce, Tomato Sauce, Bread
Filling, Potato Salad, Fruit
Salad, as to garnitures :with French
fried Potatoes, with Asparagus
Tips, etc.

4. Several ingredients in soups are fol-
lowed by style names, e. g. Thick Chick-
en Soup, Hortense, etc.

5. Complicated prepared sauces are
called by proper names, etc., whereby the word
sauce must always be mentioned if it does not
appear in the heading : Sauce/, /M a r e n-
igo (Marengo Sauce), Sauce/,
/Rachel (Rachel Sauce), Sauce/,
/Soubise (Soubise Sauce), etc.

6. Complicated prepared garnitures are
designated by proper names, etc. The word
garniture can be left out and the proper names,
etc., can follow right after the name of the in-
gredients and its preparation which is garnish-

72 The Art of Naming Dishes

ed. Designations are not given to complicated
fillings but a stuffed food is simply mentioned
as being stuffed (filled) : Larded, roast
Tenderloin of Beef, Baltimore
/garniture/, Stuffed Breast of
Veal/, American Style/, etc.

7. Other than liquid dishes (no soups)
which are prepared with several ingredients (no
garnitures) for which a short name cannot be
given are designated with style names as e. g.
in Anchovies, Millionaire (better :
Anchovy Paste, ,'M illionaire).
Similar dishes which have names that already
include known ingredients and preparations but
which can be prepared in different styles are
called with style names : G o u 1 a s h/, /H u n-
garian (Hungarian Goulash);
Goulash/, /Bohemian (Bohemian
Goulash); Chi c.k en Fricassee,
French; Chicken Fricassee,
K o n a n; etc.

8. Complicated prepared salads are di-
vided into five classes : Fruit, Vegetable, Meat,
Fish, and Mixed Salads. The different styles
of such are given proper names, etc.

9. Certain dishes which are plainly pre-
pared do not need to be designated with their
principal manner of preparation as they are to
be known as plain. Therefore, if the name of
an element (a food) is given without the kind
of preparation then the simple customary me-
thod of preparation is always meant: Car-
rots, Peas, String Beans, As-
paragus, etc. If such dishes are prepared
in a different way then give the manner of pre-
them with style names. If a dish can be fried,
paration ; if prepared in a complicated style call

The Meaning of the Personal Nouns, Etc. 73

baked, etc., in different ways, then the style de-
signation is used as in the following instances :
Fried Potatoes, French/ style/
(French Fried Potatoes); Fried
Potatoes, German/ style/ (Ger-
man fried Potatoes).

10. Therefore, style designations may
express: Several ingredients in soups, a com-
plicated prepared garniture, a complicated style
of preparations, and different styles for such
names of dishes that include known prepara-
tions and ingredients. (It is understood that
spices, with few exceptions, are not included in
the words several ingredients as
they are to be considered as self-evident in cer-
tain dishes).

These rules, together with the other ex-
planations given, explain which meaning the
personal nouns, geographical names, titles, etc.
should have on bills of fare and
menus if intelligible naming is desired to
the advantage of all interested in the restaurant
trade. The guests will but rarely ask the mean-
ing of a style designation, and if they should
ask it can be easily explained to them that all
style names have an unchangeable meaning as
given under Xo. 10. A waiter may politely re-
mark that it is not possible to learn the meaning
of more than 10,000 style names and that they
are only secondary designations. A short print-
ed explanation on the bills of fare may do much
good. The guests will easily understand this
and the waiters and others will be relieved of
much trouble.

Furthermore it is to the advantage of
waiters and waitresses when taking a position
in a new place because they do not lose any time

74 The Art of Naming Dishes

in studying the names on a bill of fare which is
new to them. Every waiter knows what it
means and how long it takes to get well acquain-
ted with names peculiar to a restaurant, and
therefore will welcome this innovation. And
the headwaiters, managers and proprietors have
the advantage of breaking in new waiters and
other men, who want to become waiters, quicker
and with less trouble. This feature should not
be underestimated, especially at a time when
shortage of labor prevails. A guest very likely
will ask what Soup Bourgeoise and
Soup Bretonne means, but is perfectly
satisfied with Consomme, Bourgeoise
and Bean Puree Soup, Bretonne.
The same in the case of Caviar in Eggs,
Varsovienne for Eggs, Varsovienne. One
may say: "We also serve smoked salmon and
jelly with this." To this one can answer that
the named dish is an expensive one and by men-
tioning caviar, as undoubtedly the dearest of
the four things, the guest will see that it is worth
the price mentioned. And just the word caviar
may tickle his tongue and make him give an
order while the simple word Egg would not
produce an order from him. The salmon and
jelly may be considered as secondary and is ex-
pressed by the designation Varsovienne (or bet-
ter and shorter in English : Warsaw), though
it would be better to call it Caviar in Eggs
w. Salmon and Jelly. By making
up a bill of fare one must ask : "In which way
can a dish be named most attractively and to
the best advantage"? Business men have spent
millions for attractive advertisement and thou-
sands have made it their trade and have become
experts in setting their words for attractive ads.
Every maker of bills of fare should become an

The Meaning of the Personal Nouns, Etc. 75

expert in naming dishes. Success is bound to
come, and the day is not far distant when large
restaurants will employ special men for this art
of naming dishes which, to a very small extent,
is already being done. Write Apple Frit-
ter; Puff-paste Patty of Chic-
ken; Sour Koastbeef with Po-
tato Dumplings; Giblet Soup,
Spanish; etc. for Apple Beignet; Vol-au-
vent fof Chicken; Sauerbraten with
Potato Dumplings; Godinga ; etc.,
even, if some people may say that one or the
other name does not exactly .tally with the trans-
lation. Bather leave out 25% or more of the
names on a large bill of fare and use the room
for detailing the rest as there are already too
many dishes offered on most of the table cards,
so that a guest gets confused and uses more
time for reading it than he perhaps would spend
on a newspaper and this to the disadvantage of
a house in busy hours. It will save more money
and stop wasting of food to such an extent that
the average restaurant proprietor will be sur-
prised at the result. How many "little" things
are kept in stock just waiting for a call and
often spoil by being held too long only because
there are too many dishes offered, most of which
are not given in detail but presented with such
confusing names and, are therefore not ordered.

Style Designations

The following lists are abstracts from the
dictionaries to follow, which contain more than
1000 names, with explanations of their meaning
used in the culinary languages as style designa-
tions or in connection with eatable products
named after the original places of their produc-
tion.

As to the geographical style designations
we have seen in former pages that the adjectives
are used and in French and Spanish it is the
feminine form becauce they follow the feminine
a la,, a la. The feminine form should be used
even when a la, a la is left out. Writers of bills
of fare often meet with difficulties in this res-
pect which can be seen by the thousands of er-
rors on table cards. As stated before, in Eng-
lish i n and style are often left out just
like in German the words a u f und A r t.
( See : The Abbreviation of Names ) .

The Frenrh culinary language is rich in
such names as are mentioned under the title
"Other Style Designations." They have become
a habit and the flexibility of the French langu-
age makes it possible to use the names short and
the sound is not unharmonious. Also in Span-
ish the translations can be used, but in German
some do not sound nicely and in English some
are by far too long and absolutely unharmonious
if we translate like for instance in the following
case: charcutier (pork-butcher), cJmrcutiere
(pork-butcher's wife), a la charcutiere (in pork-
butcher's wife style). This is mainly the reason
why so many of these designations are not used

The Meaning of the Personal Nouns, Etc. 11

in -other languages than French. But there is
no reason for translating such names in the fem-
inine form. The French write the names in
feminine only because the foregoing feminine
a la forces them to do so. If they write d la
\maniere de\ charcutier the last word is mascu-
line but becomes feminine by leaving out maniere
de = a la charcutiere. But still the trans-
lations of such words do not sound nicely to
our ears and are used in French. This can be
done if the main ingredients and the principal
manner of preparing are mentioned, because we
have seen before, that style designations mean
little or nothing to guests, and therefore it
makes no difference if such names are given in
French or English. On the other hand, the
mos;t translations can be used harmoniously and
short by leaving out the words i n and style.

Geographical Names

FRENCH:

Abyssinie

abyssinien, s, ne, nes

a 1'abyssinienne

Afghanistan

afghan, s, se, ses

a 1'afghanse

Afrique

africain, s, e, es

a 1'africaine

Albanie

albanien, s, ne, nes

a Talbanienne

Alexandrie

alexandrien, s, ne, nes

a 1'exandrienne

Algerie

algerien, s, ne, nes

a Palgerienne

Allemagne

allemand, s, e, es

a 1'allemande

Alsace

alsacien, s, ne, nes

a 1'alsacienne

Amerique

americain, s, e, es

a Tamericaine

Andalousie

andalousien, s, ne, nes ;

[andalous, -, e, es
a 1'andalousienne (andalouse)
Anrdinople ; Andrianopolis
andrianopolitain, s, e, es
a randrianopolitaine
Angleterre
anglais, -, e, es
a Tanglaise
Argentine
argentin, s, e, es
a 1'argentine
Aries

ENGLISH:

Abyssinia

Abyssinian

in Abyssinian style

Afghanistan

Afghan

in Afghan style

Africa

African

in African style

Albania

Albanian

in Albanian style

Alexandria

Alexandrian

in Alexandrian style

Algiers

Algerian

in Algerian style

Germany

German

in German style

Alsace

Alsatian

in Alsatian style

America

American

in American style

Andalusia

Andalusian

in Andalusian style

Adrianople

Adrianoplan

in Adrianoplan style

England

English

in English style

Argentine

in Argentine style

Aries

The Meaning of the Personal Nouns, Etc. 79

GERMAN:

Abessinien

abessinisch

auf abessinische Art

Afghanistan

afghanisch

auf afghanische Art

Afrika

afrikanisch

auf afrikanische Art

Albanien

albanisch

auf albanische Art

Alexandrien

alexandrisch

auf alexandrische Art

Algier

algerisch

auf algerische Art

Deutschland

deutsch

auf deutsche Art

Elsass

elsassisch

auf elsassische Art

Amerika

amerikanisch

auf amerikanische Art

Andalusien

andalusisch

auf andalusische Art

Adrianopel

Adrianopeler

auf Adrianopeler Art

England

englisch

auf englische Art

Argentinian

argentinisch

auf argentinische Art

Aries

SPANISH:

Abisinia

abisinues/o, os, a, as

a la abisinuesa

Afghanistan

afghanistan/o, os, a, as

a la afghanistana

Africa

african/o, os, a, as

a la africana

Albania

alban/o, os, a, as

a la albana

Alexandria

alejandrin/o, os, a, as

a la alejandrina

Argel

argelin/o, os, a, as

a la argelina

Alemania

aleman, s, alemanesa, s

a la alemanesa

Alsatia

alsatian/o, os, a, as

a la alsatiana

America

american/o, os, a, as

a la americana

Andalucia

andaluz/o, os, a, as

a la andaluza

Adri/a/nopolis

adrinopoli/o, os, a, as

a la adrinopolia

Inglaterre

ingles, ingles/es, a, as

a la inglesa

Argentina

argentin/o, os, a, as

a la argentina

Aries

FRENCH:

arlesien, s, ne, nes

a Farlesienne

Armenie

armenien, s, ne, nes

a rarmenienne

Arras

arrageois, -, e, es

a 1'arrageoise

Asie

asiatique, s, se, ses

a 1'asiatiquese

Assyrie

assyrien, s, ne, nes

a 1'assyrienne

Athenes

athenien, s, ne, nes

a 1'athenienne

Australie

australien, s, ne, nes

a Paustralienne

Autriche

autrichien, s, ne, nes

a Tautrichienne

Bade; Baden

badois, -, e, es

a la badoise

Bahia

bahianais, -, e, es

a la bahianaise

Bale

balois. -, e, es

a la baloise

Barcelone

barcelonais, -, e, es

a la barcelonaise

Batavie

batavien, s, ne, nes

a la batavienne

Baviere

bavarois, -, e, es

a la bavaroise

Beam

bearnais, -, e, es

a la bearnaise

Belgique

ENGLISH:

Arlesian

in Arlesian style

Armenia

Armenian

in Armenian style

Arras

Arras, of

in Arras style

Asia

Asiatic

in Asiatic style

Assyria

Assyrian

in Assyrian style

Athen

Athenian

in Athenian style

Australia

Australian

in Australian style

Austria

Austrian

in Austrian style

Baden

Badenese

in Badenese style

Bahia

Bahian

in Bahian style

Bale; Basle; Basel

Bale; Basle; Basel, of

in Bale style

Barcelona

Barcelonian

in Barcelonian style

Batavia

Batavian

in Batavian style

Bavaria

Bavarian

in Bavarian style

Beam

Bearnese

in Bearnese style

Belgium

GERMAN:

arlesisch

auf arlesische Art

Armenian

armenisch

auf armenische Art

Arras

Arraser

auf Arraser Art

Asien

asiatisch

auf asiatische Art

Assyrien

assyrisch

auf assyrische Art

Athen

athenisch

auf athenische Art

Australien

australisch

auf austral! sche Art

Osterreich

osterreichisch

auf osterreichische Art

Baden
badisch

auf badische Art

Bahia

Bahianer

auf Bahianer Art

Basel

Baseler

auf Baseler Art

Barcelona

Barceloner

auf Barceloner Art

Batavia

batavisch

auf batavische Art

Bayern

bayrisch

auf bayrische Art

Beam

B earner

auf B earner Art

Belgien

SPANISH:
arles/o, os, a, as
a la arlesa
Armenia

armeni/o, os, a, as
a la armenia
Arras

arrasen/o, os, a, as
a la arrasena
Asia

asiatic/o, os, a, as
a la asiatica
Asiria

asiri/an/o, os, a, as
a la asiriano
Atenas

ateniens/o, os, a, as
a la ateniensa
Australia

australian/o, os, a, as
a la australiana
Austria

austriac/o, os, a, as
a la austriaca
Bade

baden/o, os, a, as
a la badena
Bahia

bahiens/o, os, a, as
a la bahiensa
Basilea

basilean/o, os, a, as
a la basileana
Barcelona

barcelones/o, os, a, as
a la barcelonesa
Batavia

batav/o, os, a, as
a la batava
Baviera

bavar/o, os, a, as
a la bavara
Beam

bearnes/o, os, a, as
a la bearnesa
Belgica

FRENCH:
a la beige
Berlin

berlinois, -, e, es
a la berlinois
Bengale

a la bengalise; bengale
Bergen

a la bergenne
Bermudes, des
a la bermudienne
Berne

bernois, -, es
a la bernoise
Boheme

bohemien, s, ne, nes
a la boemienne
Bologne

bolognais, -, e, es
a la bolognaise
Bordeaux
bordelais, -, e, es
a la bordelaise
Bosnie

a la bosnienne
Boston

a la bostoneoise
Bourgogne
a la bourguignonne
Bweme

bremois, -, e, es
a la bremoise
Bresil

bresilien, s, ne, nes
a la bresilienne
Brunswick
a la brunswickoise
Bruxelles
a la bruxelloise
Buenos-Ayres
a la buenosayrese
Bukovine; Bukowine
a la bukovinoise
Bulgarie
a la bulgarese

ENGLISH:
in Belgian style
Berlin
Berlin,, of
in Berlin style
Bengal

in Bengalese (Bengali) style
Bergen

in Bergen style
Bermudas
in Bermudian style
Bern/e/
Bernese

in Bernese style
Bohemia
Bohemian
in Bohemian style
Bologna
Bolognese
in Bolognese style
Bordeaux
Bordeaux, of
in Bordeaux style
Bosnia

in Bosnian style
Boston

in Boston style
Burgundy

in Burgundian style
Bremen
Bremen, of
in Bremen style
Brazil
Brazilian
in Brazilian style
Brunswick
in Brunswick style
Brussels

in Brussels style
Buenos- Aires
in Buenos-Aires style
Bukovina

in Bukovinian style
Bulgaria
in Bulgarian style

GERMAN:
auf belgische Art
Berlin
Berliner

auf Berliner Art
Bengalen

auf bengalische Art
Bergen

auf Bergener Art
Bermuda

auf Bermuder Art
Bern
Berner

auf Berner Art
Bohmen
bohmisch

auf bohmische Art

Bologna

Bologner

auf Bologner Art

Bordeaux

Bordeauxer

auf Bordeauxer Art

Bosnien

auf bosnische Art

Boston

auf Bostoner Art

Burgund

auf burgundische Art

Bremen

Bremer

auf Bremer Art

Brasilien

brasilianisch

auf brasilianische Art

Braunschweig

auf Braunschweiger Art

Briissel

auf Briisseler Art

Buenos- Aires

auf Bonaerenser Art

Bukowina

auf Bukowiner Art

Bulgarien

auf bulgarische Art

SPANISH:
a la belgica (belga)
Berlin

berlines, berlines'es, a, as
a la berlinesa
Bengala
a la bengalesa
Bergen
a la bergensa
Bermuda
a la bermudana
Berna

bern/a/es/o, os, a, as
a la bernesa
Bohemia
bohem/o, os, a, as; bohem-

ic/o' os, a, as
a la bohema

Bolonia

bolonies/o, os, a, as

a la boloniesa

Burdeos
burdeos/o, os, a, as

a la burdeosa

Bosnia

a la bosniaquesa

Boston

a la bostonuesa

Borgona

a la borgofia

Brema

bremens/o, os, a, as

a la bremensa

Brasil

brasileii/o, os, a, as

a la brasilena

Brunswique

a la brunswiquesa

Bruselas

a la bruselana

Buenos Aires

a la bonaerense

Bukovina

a la bukovinuesa

Bulgaria

a la bulgariana

FRENCH:
Caire

caireois, -, e, es
a la caireoise
Calabre

calabrais, -, e, es
a la calabraise
Caledonie
a la caledonienne
Calif ornie
a la californienne
Canada

a la canadienne
Chili

chilien, s, ne, nes
a la chilienne
Chine

a la chinoise
Colombie
a la colombienne
Compiegne
a la compiegnoise
Constantinople
a la constantinopolitaine
Copenhague
a la copenhaguenne
Coree

a la coreenne
Crecy

a la Crecy; cresienne
Cuba

a la cubanienne; cubanaise;
[cubaine)
Danemark
danois, -, e, es
a la danoise
Dinan

a la dinandoise
ficosse

ecossais, -, e, es
a 1'ecossaise
Egypte

egyptien, s, ne, nes
a 1'egyptienne
fipinal
a la spinalienne

ENGLISH:
Cairo
Cairo, of
in Cairo style
Calabria

Calabrian ; Calabrese
in Calabrian style
Caledonia

in Caledonian style
California

in Californian style
Canada

in Canadian style
Chili

Chilian; Chilese
in Chilian style
China

in Chinese style
Columbia

in Columbian style
Compiegne
in Compiegne style
Constantinople
in Constantinopolitan styk
Copenhagen
in Copenhagen style
Corea

in Corean style
Crecy

in Crecy style
Cuba

in Cuban style
Denmark
Danish

in Danish style
Dinan

in Dinan style
Scotland
Scotch

in Scotch style
Egypt
Egyptian
in Egyptian style
Epinal
in Epinal style

GERMAN:
Cairo; Kairo
Kairoaner

auf Kairoaner Art t

Kalibrien
kalabrisch

auf kalabrische Art
Kaledonien
auf kaledonische Art
Kalifornien
auf kalifornische Art
Kanada

auf kanadische Art
Chile
chilenisch

auf chilenische Art
China

auf chinesische Art
Kolumbia

auf kolumbianische Art
Compiegne

auf Compiegner Art
Konstantinopel
auf Konstantinopeler Art
Kopenhagen
auf Kopenhagener Art
Korea

auf koreanische Art
Crecy

auf Crecyer Art
Kuba

auf kubanische Art
Danemark
danisch

auf danische Art
Dinan

auf Dinaner Art
Schottland
schottisch

auf schottische Art
Egypten
egyptisch

auf egyptische Art
Epinal
auf Epinaler Art

SPANISH:
Cairo

cairoan/o, os, a, as
a la cairoana
Calabria

calabres, es, a, as
a la calabresa
Caledonia
a la caledoniana
California
a la californiana
Canada

a la canadensa
Chili

chilen/o, os, a, as
a la chilena
China
a la china
Columbia
a la columbiana
Compiegne
a la Compiegne
Constantinopla
a la constantinopolita
Copenhagen ; Conpenhague
a la copenhaguensa
Corea

a la coreana
Crecy

a la Crecy
Cuba

a la cubana
Dinamarca

dinamarques/o, os, a, as
a la dinamarquesa
Dinan
a la Dinan
Escocia

Bscoces, es, a, as
a la escocesa
Egipto

egipcian/o, os, a, as
a la egipciana
Epinal
a la Epinal

FRENCH:
Espagne
espagnol, s, e, es
a Tespagnole
Finlande
finnois, -, e, es
a la finnoise
Flandre
a la flamande
Floride

a la floridienne (floride)
Florence
a la florentine
Franc, e

franc.ais, -, e, es
a la franchise
Frise
a la frisonne

Francfort

francfortois, -, e, es

a la francfortoise

Gascogne

a la gasconne

Genes

a la genoise

Geneve

a la genevoise

Georgie

a la georgienne

Grece

grec, s, grecque, s

a la grecque

Grenade

a la grenadinse; grenade

Greenland

a la groenlandaise

Hambourg

hambourgois, -, e, es

a la hambourgeoise

Hanovre

a la hanovrienne

Ha vane

havanais, -, e, es

a la havanaise

Hawai/i/

ENGLISH:

Spain

Spanish

in Spanish style

Finland

Finnish

in Finnish style

Flanders

in Flamish style

Florida

in Florida style

Florence

in Florentine style

France

French

in French style

Fri/e/sia; Friesland

in Friesish (Fri/e/sian)

[style
Francfort; Frankfort

Francfort, of

in Francfort style

Gascony

in Gascon style

Genova

in Genoese style

Geneva

in Genevese style

Georgia

in Georgian style

Greece

Greek ; Grecian

in Greek style

Granada

in Granadian style

Greenland

in Greenland style

Hamburg

Hamburg, of

in Hamburg style

Hanover

in Hanoverian style

Havana

Havanese

in Havanese style

Hawaii

GERMAN:
Spanien
spanisch

auf spanische Art
Finnland

finnisch; finnlandisch
auf finnische Art
Flandem

auf flamische Art
Florida

auf Floridaer Art
Florenz

auf IForentiner Art
Frankreich
franzosisch
auf franzosische Art
Friesland

auf friesische Art
Frankfurt
Frankfurter
auf Frankfurter Art

Gascogne

auf gascognische Art

Genua

auf genuesische Art

Genf

auf Genfer Art

Georgia

auf Georgische Art

Grichenland

grischisch

auf grichische Art

Granada

auf Granadaer Art

Gronland

auf gronlandische Art

Hamburg

Hamburger

auf Hamburger Art

Hannover

auf hannoversche Art

Havana

havanesisch

auf havanesische Art

Hawai

87
SPANISH:

Espafia

espanol, es, a, as

a la espanola

Finland/i/a

f inlandes, es, a, as

a la finlandesa

Flandes

a la flandesa

Florida

a la floridanesa

Florencia

a la florentina

Francia

frances, es, a, as

a la francesa

Frisia

a la frisona

Franc/o/forte

franc/o/fortes, es, a, as

a la f rancf orta (f rancoforta ;

francofortesa)
Gascona
a la gascona
Geneva
a la genovesa
Ginebra
a la ginebresa
Georgia
a la georgina
Grecia

grieg/o, os, a, as
a la griega
Granada
a la gradina
Groenlandia
a la groenlandesa
Hamburgo

hamburgues/o, os, a, as
a la hamburguesa
Hanover
a la hanoverana
Habana

habaner/o, os, a, as
a la habanera
Havai

FRENCH:
a 1'hawaienne
Helvetic
a 1'helvetienne
Hollande

hollandais, -, e, es
a la hollandaise
Holstein

a la holsteinoise
Hongrie

hongrois, -, e, es
a la hongroise
Inde

indien, s, ne, nes
a Tindienne
Irlande

irlandais, -, e, es
a 1'irlandaise
Islande

islande, -, e, es
a 1'islandaise
Italie

italien, s, ne, nes
a I'italienne
Jamaique
a la jamaiquaine (jamai-

[caine)
Japon

japonais, -, e, es
a la japonaise
Lisbonne
a la lisbonnienne
Lombardie
a la lombarde

Londres

a la londonienne

Lorraine

a la lorraine

Lyon

a la lyonnaise

Macedonie

a la macedonienne

Madrid

a la madrilene

Malte

ENGLISH:
in Hawaiian style
Helvetia

in Helvetian style
Holland
Dutch

in Dutch style
Holstein

in Holstein style
Hungaria
Hungarian
in Hungarian style
India
Indian

in Indian style
Ireland
Irish

in Irish style
Iceland
Icelandic

in Icelandic style
Italy
Italian

in Italian style
Jamaica

in Jamaican style
Japan
Japanese
in Japanese style
Lisbon

in Lisbon style
Lombardy
in Lombardie (Lombard)

[style
London

in Londoner style
Lorraine

in Lorraine style
Lyon

in Lyonese style
Macedonia
in Macedonian style
Madrid

in Madrid style
Malta

GERMAN:
auf hawaische Art
Helvetia

auf helvetianische Art
Holland
hollandisch
auf hollandische Art
Holstein

auf holsteinische Art
Ungarn
ungarisch

auf ungarische Art
Indien
indisch

auf indische Art
Irland
irlandisch

auf irlandische Art
Island

Islander; islandisch
auf island! sche Art
Italien
italienisch

auf italienische Art
Jamaika

auf Jamaikaner Art
Japan
japanisch

auf japanische Art
Lissabon

auf Lissabonner Art
Lombardei

auf lombardische Art
London

auf Londener Art
Lothringen
auf lothringische Art
Lyon

auf lyonesische Art
Macedonien
auf macedonische Art
Madrid

auf Madrider Art
Malta

SPANISH:

a la havainesa (havaiana)
Helvetia
a la helvetiana
Holanda

holandes, es, a, as
a la hollandesa
Holstein

a la holsteinuesa
Hungaria

hungar/o, os, a, as
a la hungara
India

indi/o, os, a, as
a la india
Irlanda

irlandes, es, a, as
a la irlandesa
Islanda

islandes, es, a, as
a la islandesa
Italia

italian/o, os, a, as
a la italiana
Jamaica
a la jamaicana
Japon

japones, es, a, as
a la japonesa
Lisboa
a la lisboana
Lombardia
a la lombarda
Londres

a la londinensa ,londresa)
Lorena

a la lorenuesa
Leon

a la leonesa
Macedonia
a la macedonica
Madrid

a la madrillena
Malta

FRENCH:
a la maltaise
Marengo
a la Marengo

Marseille

a la marseillaise

Maryland

a la marylandaise

Messine

a la messinoise

Mexique

mexicain, s, e, es

a la mexicaine

Milan

a la milanaise

Moscau

a la moscovite

Munich

munichois, -, e, es

a la munichoise

Naples

napolitain, s, e, es

a la napolitaine

Nice

a la niQoise

Normandie

normand, s, e, es

a la normande

Norvege; Norvege

a la norvegienne

Nevers

a la nivernaise

Orleans

orleanais, -, e, es

a 1'orleanaise; a la d'Orleans

Paris

parisien, s, ne, nes

a la parisienne

Perou

peruvien, s, ne, nes

a la peruvienne

Perse

a la persane

ENGLISH:

in Maltese style

Marengo

in Marengo style

Marseilles

in Marseillese style

Maryland

in Maryland style

Messina

in Messina style

Mexico

Mexican

in Mexican style

Milan

in Milanese style

Moscow

in Moscovy style

Munich

Munich, of

in Munich style

Naples

Neapolitan

in Neapolitan style

Nice

in Nice style

Normandy

Norman

in Norman style

Norway

in Norwegian style

Nevers

in Nevers style

Orleans

Orleans, of

in Orleans style

Paris

Parisian

in Parisian style

Peru

Peruvian

in Peruvian style

Persia

in Persian style

GERMAN:
auf Malteser (maltesische)

[Art
Marengo

auf Marengoer Art
Marseille

auf Marseiller Art
Maryland

auf Marylander Art
Messina

auf Messinaer Art
Mexiko
mexikanisch
auf mexikanische Art
Mailand

auf Mailander Art
Moskau

auf Moskauer Art
Miinchen
Miinchener
auf Miinchener Art
Neapel

neapolitanisch
auf neapolitanische Art
Nizza

auf Nizzaer Art
Nonnandie
normannisch
auf normannische Art
Norwegen

auf norwegische Art
Nevers

auf Neverser Art
Orleans
Orleanser
auf Orleanser Art
Paris

Pariser; parisisch
auf Pariser (parische) Art
Peru

Peruaner ; peruanisch
auf Peruaner (peruanische)
[Art
Persien
auf persische Art

SPANISH:
a la maltesa

Marengo

a la Marengo

Marsella

a la marsellena

Marylanda

a la marylandesa

Mesina

a la mesinaesa

Mejico

mejican/o, os, a, as

a la mejicana

Milano; Milan

a la milanesa

Moscou

a la moscovita

Munic

munican/o, os, a, as

a la municana

Napoles

napolitan/o, os, a, as

a la napolitana

Niza

a la Niza

Normandia

normand/o, os, a, as

a la normanda

Noruega

a la noruegana

Nevers

a la Nevers

Orleans

orleans/o, os, a, as

a la orleansa

Paris

parisiense, s, -, -,

a la parisiense

Peru

perugi/o, os, a, as

a la perugia

Persia

a la persiana

FRENCH:
Pologne

polonais, -, e, es
a la polonaise
Portugal
a la portugaise
portugais, -, e, es
Prague

a la praguenne
Provence
a la provencale
Prusse

a la prussienne
Reims

a la remoise
Rhin

a la rhenane
Rochelle
a la rochelaise
Rome

remain, -, e, es
a la romaine
Russie
a la russe
Sardaigne
a la sarde
Savoie

a la savoyarde
Saxe

saxon, s, ne, nes
a la saxonne
Scandinaves
a la scandinavienn*
Seville

a la sevillane
Siberie

a la siberienne
Suisse

a la suisse/se/
Suede

suedois, -, e, es
a la suedoise
Soissons

a la soissonnaise
Thuringe
a la thuringienne

ENGLISH:
Poland
Polish

in Polish style
Portugal
Portuguese
in Portuguese style
Prague

in Prague style
Provence

in Provencal style
Prussia

in Prussian style
Reims

in Reims style
Rhine; Rhene
in Rhenish style
Rochelle

in Rochelle style
Roma
Roman

in Roman style
Russia

in Russian style
Sardinia

in Sardinian style
Savoy

in Savoy/ard/ style
Saxony
Saxon

in Saxon style
Scandinavia
in Scandinavian style
Sevilla

in Sevillan style
Siberia

in Siberian style
Switzerland
in Swiss style
Sweden
Swedish

in Swedish style
Soissons

in Soisson style
Thuringia
in Thuringian style

GERMAN:

Polen

polnisch

auf polnische Art

Portugal

portugisisch

auf portugisische Art

Prag

auf Prager Art

Provence

auf provencalische Art

Preussen

auf preussische Art

Reims

auf Reimser Art

Rhein

auf rheinische Art

Rochelle

auf Rocheller Art

Rom

romisch

auf romische Art

Russland

auf russische Art

Sardinien

auf sardinische Art

Savoien; Savoyen

auf savoyische Art

Sachsen

sachsisch

auf sachsische Are

Skandinawien

auf scandinawische Art

Sevilla

auf Seviller Art

Sibirien

auf sibirische Art

Schweiz

auf Schweizer Art

Schweden

schwedisch

auf schwedische Art

Soisson

auf soissonische Art

Thiiringen

auf thuringisch Art

SPANISH:
Polonia

polac/o, os, a, as
a la polaca
Portugal

portugues, es, a, as
a la portuguesa
Praga

a la pragana
Provenza
a la provenzala
Prusia

a la prusiana
Reims
a la Reims
Renne
a la Renne
Rochela
a la rochelana
Roma

roman/o, os, a, as
a la romana
Rusia
a la rusa
.Cerdefia
a la sarda
Saboya

a la saboyana
Sajonia

sajon, es, a, as
a la sajona

E Scandinavia ; Escandia
a la escandinava
Sevilla

a la sevillana
Siberia

a la siberiana
Suiza
a la suiza
Suecia

suec/o, oa, a, as
a la sueca
Soisson
a la Soisson
Turingia
a la turingiana

FRENCH:
Toscane
a la toscane
Toul

toulois, -, e, es
a la touloise
Toulon

toulonnais, -, e, es
a la toulonnaise
Toulouse
a la toulousaine
Touraine
a la tourangelle
Tours

a la toursaine
Tripoli

a la tripolitaine
Turin

a la turinoise
Turquie

turk, s, turque, s,
a la turque
Tyrol

tyrolien, s, ne, nes
a la tyrolienne
Varsovie

varsovien, s, ne, nes
a la varsovienne
Venise

a la venitienne
Versailles
a la versaillaise
Vienne

viennois, -, e, es
a la viennoise
Virginie
a la virginienne
Westphalie
a la westphalienne
Zurich
a la zurichoise

ENGLISH:
Tuscany
in Tuscan style
Toul
Toul, of
in Toul style
Toulon
Toulon, of
in Toulon style
Toulouse

in Toulouse style
Touraine
in Touraine style
Tours

in Tours style
Tripoli

in Tripolitan style
Turin

in Turin style
Turkey
Turkish

in Turkish style
Tyrol
Tyrolese

in Tyrolese style
Warsaw
Warsaw, of
in Warsaw style
Venice

in Venetian style
Versailles
in Versailles
Vienna
Viennese

in Viennese style
Virginia

in Virginian style
Westphalia
in Westphalian style
Zurich
in Zurich style

GERMAN:
Toscana

auf Toscaner Art
Toul
Touler

auf Touler Art
Toulon
Touloner

auf Touloner Art
Toulouse

auf Toulouser Art
Touraine

auf Tourainer Art
Tours

auf Tourser Art
Tripoli

auf tripolitanische Art
Turin

auf Turiner Art
Tiirkei
tiirkisch

auf turkische Art
Tyrol
Tyroler

auf Tyroler Art
Warsehau
Warschauer
auf Warschauer Art
Venedig

auf venetianische Art
Versaille

auf Versailler Art
Wien
Wiener

auf Wiener Art
Virginia

auf virginische Art
Westphalen
auf westphalische art
Zurich
auf Ziiricher Art

SPANISH:

Toscana

a la toscana

Toul; Tol

Toul, de

a la Toul

Talon

Talon, de

a la Talon

Tolosa

a la Tolosa

Torena

a la Torena

Turs; Tors

a la Turs

Tripoli

a la tripolitana

Turina

a la turiana

Turquia

turc/o, os, a, as

* la turca

Tirol

tiroles, es, a, as

a la tirolesa

Varsovia

varsovian/o, os, a, as

a la varsoviana

Venecia

a la veneciana

Versailles

a la versallesa

Viena

vienes, es, a, as

a la vienesa

Virginia

a la virginiana

Vestfalia

a la vestfaliana

Zuric/o/

a la Zuric (zurica)

Personal Nouns *

FRENCH:
a 1'Alpin
a 1'Argenteuil
a 1'Astor
a 1'Auber
a la Balzac
a la Bardoux
a la Baumann
a la Bayard
a la Beaufort
a la Bechamel
a la Becherel
a la Benedict
a la Benoit
a la Beranger
a la Berchoux
a la Bercy
a la Blaine
a la Bougeuil
a la Broglio
a la Camerani
a la Canino
a la Careme
a la Cavour
a la Chambord
a la Chamberry
a la Chantilly
a la Chateaubriand
a la Chatillon
a la Chatre
a la Cheron
a la Chesterfield
a la Chevreuse
a la Chimay
a la Chviry
a la Choiseul
a la Clamart
a la Clavel
a la Clermont

ENGLISH
Alpin style
Argenteuil style
Astor style
Auber style
Balzac style

etc.

*Personal nouns are not translated

The Meaning of the Personal Nouns, Etc. 97

GERMAN: SPANISH:

nach Alpin a la Alpin

naeh Argenteuil a la Argenteuil

nach Astor a la Astor

nach Auber a la Auber

nach Balzac a la Balzac

etc. etc.

FRENCH: ENGLISH:

a la Cleveland etc.

a la Colbert

a la Conde

a la Cussy

a la Daumont

a la Demidow (Demidoff )

a la Delmonico

a la Derby

a la Dubarry (du Barry)

a la Dumas

a la Duroc

a 1'Elliot

a 1'Esterhazy

a la Garibaldi

a la Genin

a la Gutenberg

a la Humbert

a la Humboldt

a la Jackson

a la Katoff

a la Kirkham

a la Kursel

a la Lakme

a la Leoncavallo

a la Leontine

a la Londonderry

a la Lucullus

a la Magellan

a la Marceau

a la Marigny

a la Marly

a la Massenet

a la Metternich

a la Mirabeau

a la Mireille

a la Mirepoix

a la Moliere

a la Montebello

a la Montglas

a la Montmorency

a la Montpensier

a la Montreuil

a la Morgan

a la Mornay

GERMAN: SPANISH:

etc. etc.

100 The Art of Naming Dishes

a la Napoleon ENGLISH*

a la Nelson etc *

a la Nesselrode

a TOrly; a la d'Orly

a l a Palmerston

a la Parmentier

a la Pompadour

a la Rachel

a la Re jane

a la Richelieu

a la Robert

a la Ronan

a la Rossini

a la Savarin

a la Sevigne

a la Soubise

a la Stanley

a la St. Denis

a la St. Germain

a la Talma

a la Tortoni

a la Tosca

a la Vanderbilt

a la Vatel

a la Washington

a la Wissman

a la Xavier

The Meaning of the Personal Nouns, Etc. 101

GERMAN: SPANISH:

etc. etc;

Other Style Expressions

FRENCH

alphabetique

ambassadeur

ambassadrice

amirale

ancienne /mode/

arlequine

art nouveau

belle fermiere

belle Gabrielle

belle vue

bergere

bonne femme

boulangere

bouchere

bouquetiere

bourgeoise

bucheronne

burgrave

capucine

cardinale

charcutiere

chasseur

chevriere

comtesse

demi-deuil

diable

diplomate

duchesse

ecarlate

fermiere

financiere

forestiere

gastronome

gentilhomme

grand'mere

hoteliere

hussarde

imperatrice

imperiale

ivoire

ENGLISH:

alphabetical

ambassador

ambassadress

admiral

old custom

harlequin

new art

pretty lessee/'s wife/

pretty Gabriella

pretty view

sheepherdess

good women

baker/'s wife/

butcher/' s wife/

flower girl

/plain/ family

wood-cutter/'s wife/

burgrave

capuchin

cardinal

pork butcher/'s wife/

hunter

goatherdess

countess

half mourning

devil ; deviled

diplomatist

duchess

scarlet

farmer/'s wife/

financier

forester/'s wife/

gastronome

nobleman

grandmother

hotelkeeper

hussar

empress

imperial

ivory-like

103

GERMAN:
alphabetisch
Gesandten-Art
Gesandtin-Art
Admiral

nach alter Sitte
Harlekin
neukiinstlerisch
schone Pachterin
schone Gabrielle
im schoner Ansicht
Hirtin

Liebfrauen-Art
Backerin
Schlachterfrau
Blumenmadchen
biirgerlich
Holzhauer/in/
Burggraf
Kapuziner
Kardinal

Schweinemetzger/in/
Jager-Art
Ziegenhirt/in/
Grafin
Halbtrauer
Teufels-Art
Diplomat
Herzog/in/
scharlachfarbig
Pachter/in/
Finanzmann
F6rster/in/
gastronomisch
Edelmann
Grossmutter-Art
Hausmeister/in/
Husar
Kaiserin
kaiserlich
Elfenbein

SPANISH:

alfabetica

ambajador

ambajadora

almirante

uso vieja

arlequin

arte nuevo

arrentaria bonita

Gabriella bonita

buena vista

pastora

seiiora gusta

panadera

carnicera

nina de flores

ciudadana

lenadora

burgrave

capuchina

cardenal

carnicera de cerdo

cazador

cabrera

condesa

medio luto

diablo

diploma tica

duquesa

escarlata

arrendataria

hacendista

alcalda

gastronomo

hidalgo

abuela

hostelera

husar

imperatriz

imperial

marfilena

104

The Art of Naming Dishes

FRENCH
marchand de vin
mariniere
menagere
meuniere
millonnaire
mode

montagnarde
national
pouvre homme
pastourelle
petit due
petite Marie
reine

vegetarienne
velours
vert-pre
vigneronne
villageoise
zingara

ENGLISH:
wine merchant
mariner
housekeeper
miller/'s wife/
millionaire
mode; modish
highlander
national
poor man

young sheepherdess
little duke
little Marie
queen
vegetarian
velvet-like
green meadow
vintager
country
Gipsy

The Meaning of the Personal Nouns, Etc. 105

GERMAN: SPANISH:

Wein-Kaufmann comerciente de vino

Matrosen-Art marinero

Haushalter/in/ ama de Haves

Miiller/in/ millonario

Millionar molinera

modisch moda

Hochlander montanesa

national national

armen Mannes-Art hombre pobre

Hirtenmadchen pastorcilla

kl. Herzog duque chico

kl. Marie Maria chica

Konigin regina

vegetarisch vegetariana

samtartig terciopelo

wiesengnin pradera verdura

Winzerin vinadora

landlich campreste

Zigeuner-Art gitana

Concluding VVords

Mainly for the Compilers of the
Bills of Fare

In the foregoing chapters it has been
proved that many dishes are unsatisfactorily
named, and a way is shown whereby dishes can
be given names, which are intelligible to every-
body. Since indeed the chefs, stewards, etc.,
generally write the lists of dishes Which go into
print and perhaps have to be translated, it is
easily understood that intelligible bills of fare
and menus depend much upon their good will.
One cannot expect that a waiter, menu- writer
or printer shall render unintelligible names in-
telligible and translate them. Abbreviated
names perhaps cannot be found in books or per-
haps one dish may be given in the place of an-
other which does not compare with the one
which is originally meant. But for the com-
pilers of bills of fare it would be only a matter
of a few minutes to write down the names of
dishes according to the given rules in this book.

For instance a chef may prepare a dish
which is given in a cook book as Dindon a I'Es-
pagnol (Turkey in Spanish style). In this case
the chef, or the maker of the bill of fare, should
not write down the name as given in the book

Concluding Words 107

but write it in a more detailed way. If the
turkey is stuffed and roasted then he should
mention it and also mention the side dishes. In
this instance he should write as follows:

Stuffed, Koast Turkey
Peas and Carrots Madeira Sauce

But there are also chefs who are not well
versed in English. They should write the names
in, let us say, French and in the same manner
as has been stated before. Simple French is
always easy to translate. Let us say a chef
writes as follows

FRENCH:

Consomme a Tarlequin.

Filet de Boeuf a PEspagnole.

Longe de Veau a la Bechamel.

Dinde a la Portugaise.

In this case the translator would trans-
late as follows:

Consomme, Harlequin style.

Tenderloin of Beef, Spanish.

Loin of Veal, Bechamel.

Turkey-hen, Portuguese.

If a chef wrote the same dishes as given
below then the translation also would be plain
and could be easily made.

FRENCH:

Consomme aux Quenelles de Volaille.
Filet de Boeuf pique, roti au Macaroni,

Sauce Espagnole.
Longe de Veau rotie, Bechamel.
Dinde farcie, rotie, Portugaise.

ENGLISH:

Consomme with Chicken Balls.

Larded, roast Tenderloin of Beef

Macaroni Spanish Sauce.

Roast Loin of Veal, Bechamel.
Stuffed, roast Turkey-hen, Portuguese

108 The Art of Naming Dishes

For the makers of bills of fare and menus
the given rules come into consideration primar-
ily. A certain successive way of naming dishes
should always be followed.

Leg of Veal.
Roast Leg of Veal.
Larded, roast Leg of Veal.
Stuffed, larded, roast Leg of Veal.

Roast Leg of Veal w. Cream.

Larded, roast Leg of Veal w. Cream.

Stuffed, larded, roast Leg of Veal w. Cream.

Roast Leg of Veal w. Mixed Vegetables & Tomato
Sauce.

Larded, roast Leg of Veal w. Mixed Vegetables &
Tomato Sauce.

Stuffed, larded, roast Leg of Veal w. Mixed Vege-
tables & Tomato Sauce.

Roast Leg of Veal, Monpensier.
Larded, roast Leg of Veal, Monpensier.
Stuffed, larded, roast Leg of Veal, Montpensier.

The same successive way can be followed
with such dishes that have a name which in-
cludes their preparations.

Stew.

Veal Stew,
Lamb Stew.
Beef Stew.
Veal-Lamb Stew.
Veal-Beef Stew.
Lamb Stew, Irish.
Lamb Stew, American.
Lamb Stew, English.
Veal-Beef Stew, Irish.
Veal-Beef Stew, American
Veal-Beef Stew, English,
etc.

To this one may reply that e. g. the roast-
ing and stuffing can be done in different ways

Concluding Words 109

and. therefore style designations must be used.
\\Tiat does such a designation mean to the av-
erage guest in such a case? Ninety times out
of a hundred it would mean nothing at all to
them. A guest does not care whether he gets
a piece of veal which is prepared with a few
spices, or other little things, more or less. This
is simply the cooks' matter. If such items in
preparing food, would be designated with style
names then the list of names would be endless ;
there are not even enough words in ths world
to name them all. Before using a style designa-
tion one rather should call a dish by its right
name. If e. g. the cooking is done with an in-
gredient that changes the taste much more from
that of plain cooking, let us say red wine. The
place which is perhaps occupied by a style de-
signation can be filled out much better with the
words red wine. But if the latter together
with the main preparation is left out to make

place for a certain i n style or

d la so and so then it is absolutely sin-
ful to withhold the most important items from
the guests. As to the fillings it must be added
that is is not necessary at all to express these
by a separate name. Guests will not know
what kind of a filling is meant; for them it is
enough to know that a food is stuffed. If one
should designate a filling with the term Ital-
ian, K o y a 1, etc., the guest would not even
know that the food was stuffed. The simple
words filled or stuffed says much
more to them, and therefore it should be domi-
nating.

!As to the various style designations and
their comprehension it may be easily asserted
that ninety per cent of them are not even under-

110 The Art of Naming Dishes

stood by men of the trade. Could a person tell
what the following style designations meant
without looking into a book?

Loin of Veal, Spanish /Style/.

Leg of Mutton, Bordeaux /Style/.

Tenderloin of Beef, Westphalian /Style/.

Tenderloin of Beef, Portuguese /Style/.

Sirloin of Beef, Spanish /Style/.

Mackerel, Flemish /Style/.

Sole, Soubise /Style/.
Roast Goose, Mecklenburg /Style/.

Would you expect to find the following
names for the same dishes?

Larded, roast Loin of Veal, Spanish Sauce
Larded, roast Tenderloin of Beef, Westphalian,

[/Garniture/.

Roast Tenderloin of Beef, Stuffed Tomatoes.
Roast Sirloin of Beef, Spanish Sauce.

Stuffed, fried Mackerel.
Boiled, glazed Salmon on Rice, Chambord /Garniture/.

Fried Sole with Onion Sauce or Onion Puree.
Stuffed, roast Goose with Red Cabbage & Sausages.

These few instances, which could be en-
larged a thousandfold, show plainly that the
style designations of to-day are not satisfactory.
It is really no wonder that guests often read
high sounding names, give an order, and then
are disappointed when only "plain" dishes are
served, which they know are quite differently
called in simple English. It is also natural for
guests to say that the restaurant men give such
names purposely to get higher prices though this
is rarely intended. One also need not be sur-
prised if the comic papers take advantage of
such names, especially if the} r are mixed Avith
foreign terms ; and even the theatres make fun
of them. There certainly isn't any business

Concluding Words 111

that furnishes so much food for laughter as the
restaurant trade and this to a large extent on
account of the naming. The restaurant men
alone are responsible in the future, if this con-
tinues, because the existing evils can be helped.
The present method of naming dishes must be
brought into a logical and sensible form by us-
ing certain rules. To realize how far away we
have gone from intelligible naming can be seen
by the great Careme writing in his earlier days
Potage de petit sagou Wane lies au consomme.
This is certainly too long for modern bills of
fare and it was abbreviated to Consomme au
sagou blanc or Consomme au sagou. And if
the French write simply Potage puree de pois
and Gateau de poisson, sauce tomate for Potage
a la puree de pois and Gateau de poisson a la
sauce de tomates we also find it intelligible.
So is:

"Cochon de lait a la broche, russe, 77
"Cochon de lait farci, russe."
"Cochon de lait froid, russe."
"Cochon de lait roti, russe."

But if the four dishes are simply called
Cochon de lait, russe then it is unintelligible and
not correct. And if all the following for the
same chestnut pudding are called Pouding am-
bassadrice, Pouding castellane, Pouding Cas-
tellane, Pouding CastUlane then this surely is
a nonsense.

A thick volume could be filled with de-
tailed information which would make the men
of the trade marvel at the medly of culinary
names. The writer of this treatise has ascer-
tained in one case that 59 different names in
four languages were found in books and on table
cards for one and the same dish and only 11 of

112 The Art of Naming Dishes

them described in some measure the right thing.
One does not need to wonder at this if one ob-
serves how names of dishes are sometimes treat-
et by professional men. It happens a thousand
times that the real designations are purposely
left out in order to make room for others which
satisfy the vanity of certain persons. Some
cooks prepare dishes a little differently from
given recipes and give them a new name. Often
they are given mysterious, fantastic and un-
heard of names which have no right to be linked
with culinary designations. The result is that
the culinary language of today is so rich that
all compiled names would fill as many volumes
and as large as th(ose of the Encyclopaedia
Brjtanica. Seventy-five per cent of these names
belong in the waste basket. To understand
this statement one only needs to take several
cook books and bills of fare and compare the
meaning of some style designations and it will
be seen that many of them have exactly the same
meaning, though the names are entirely differ-
ent. One must come to the conclusion that style
designations are of value only if they have an
unchangeable meaning, otherwise they remain
that which most of them are today, riddles.
After going through a dozen books I was unable
to find hundreds of names which appeared on
bills of fare. There is for instance : Carbonade
a la nivernaise. Is there any one who can tell
me what this means? Carlwnade to some people
means a roast, no matter if of beef or of any other
animal; to others it means a cutlet or a chop,
mainly of pork. Then why not call it so? And
if a sauce is meant by a la nivernaise call it
Severs Sauce; if a complicated garnish
Nevers /style/; if only one kind of vege-
table leave out the expression entirely and write

Concluding Words 113

with Carrots, with Turnips, etc.
That is intelligible naming while the former is
a riddle which changes the bill of fare into a
useless scrap of paper.

It is of course understood that in some
cases it is best to call some dishes by names
which do not indicate the real ingredient to all
guests. A guest, for instance, is fond of ram's
stones (wedder stones) will also understand
this by the designation L a m b's f r y. This
name covers in a way a "public secret" and saves
some guests from being shocked. And if the
genius of a chef disguises onions, garlic, and
other things that are not liked by many in such
a masterful way that no one will suspect the
real thing but turn haters of such dishes into
admirers, it would certainly be foolish to men-
tion the items on bills of fare.

Because the cooks use certain rules in
Booking and follow up certain practical ways in
preparing great and perfect dishes from a few
elements into a numberless variety, they also
would do a great thing ]by helping to apply cer-
tain rules in the naming of dishes. If this is
not done, then the time is not far distant when
the entire naming will lead to extremes by call-
ing dishes by style names only. To some extent
this is already done, and should be avoided. We
cannot demand that guests shall take a special
course in order to study culinary expressions,
that they may be able to understand a bill of
fare. If the chefs think it practical to use short
technical expressions in the kitchen let them do
s)o, but then they also must allow us to be prac-
tical in the dining room, which means that the
dishes should first of all be named with their

114 The Art of Naming Dishes

main ingredients and styles of preparation.
That is what the guests want.

As we approach the end we cannot help
mentioning that there are some hotel and res-
taurant men who try their best to offer their
guests dishes in plain English. That sometimes
wrong translations and foreign words appear on
their bills of fare is mainly due to the fact that
the right names are not known. To this the
dictionaries that will follow and the little work
on hand may be a help.

/To sum it up there is shown a way here
of briefly naming dishes and making them intel-
ligible without the possibility of mistaking one
dish for another. But to make the rules a stan-
dard arrangement would need first of all the
help of the chefs, stewards, etc. They have in
the future an easy but very gratifying work be-
fore them. What is suggested here is the har-
monious working of the makers of bills of fare
and the dining-room management, and the un-
derstanding of the practical appliance of intel-
ligible writing. Less trouble in the
dining room means less trou-
ble in ; the kitchen; and the whole is
to the advantage of the gues.ts, the kitchen and
restaurant employees and also to the proprie-
tors ior whom it saves much money, as it stops
the waste of food to a large extent. It is to
their mutual benefit. Therefore let the aim be :

Intelligible bills of fare
for guests in plain English
by naming the dishes with the
principal ingredients and prin-
ciple styles of preparation.

Rules of Grammar

of
Four Languages

The grammar for the culinary languages
is easy enough and given in such a simple man-
ner that it will take but a short time for all
to understand. We will quote the items of the
French language first, as most translations are
made from French into other languages.

Articles and Prepositions

French :

1. de (d')

de la (de 1')

des

2. au
aux

a la (a 1')

3. en

4. et

5. ou

English :

1. from, of, with, in

2. with

3. in, as, like of

4. and

5. or

Spanish :

1. de, con, en

2. con

3. en, como, como de

4. y

5. 6, u

German:

1. aus, von, mit, in

2. mit

3. in, wie von

4. und

5. oder

116 The Art of Naming Dishes

Instances

French : English :

Fromage de Francfort; [Cheese from Frankfort];

Fromage francfortois Frankfort Cheese

Fromage d' Amerique; [Cheese from America];

Fromage americain American Cheese

Fromage de la France; [Cheese from France];

Fromage francos French Cheese

Fromage de PAndalousie; [Cheese from Andalusia] ;

Fromage andalous Andalusian Cheese

Fromage du Rhin [Cheese from the Rhine

(Rhene)]; Rhenish Cheese
Fromages des Alpes [Cheese from the Alps] ;

Alpine Cheese

Spanish : German :

Queso de Francforte; [Kase aus Frankfurt] ;

Queso francforto Frankfurter Kase

Queso de America; [Kase aus Amerika] ;

Queso americano Amerikanischer Kase

Queso de Francia ; [Kase aus Frankreich] ;

Queso frances Franzosischer Kase

Queso de Andalucia; [Kase aus Andalusien] ;

Queso andaluz Andalusischer Kase

Queso de Rin (Rhin, Rene) [Kase vom Rhein] ;

Rheinischer Kase
Queso de/los/Alpes [Kase von den Alpen] ;

Queso verde de/los/Alpes Alpen-Kase; Krauterkase

To designate the original home of a pro-
duct the French write de, d', de la, d I', du or des
with the proper name following or they use the
adjectives of the proper names without the ar-
ticle just as in English, but with the difference
that the adjectives follow the name of the pro-
duct. On bills of fare the adjectives are more
commonly used. iAs to the use of the articles,
mark the f olio wing rules :

If a word begins with a vowel (a, e, i, o,
u,) or silent h de and de la must be apostroph-
ized (d>, de F).

De has its place before all words which
are masculine and in the singular.

Rules of Grammar in Four Languages 117

De la (or apostrophized de l y ) has its
place before all words which are feminine and
in the singular.

Des is written before all words in the
plural.

On bills of fare de la and des is not writ-
ten but simply de as far as names of cities and
countries come into consideration. But before
all names of rivers, lakes, islands and moun-
tains du must be written, before all masculine
words in the singular, de la (de V) before all
feminine words in the singular, and des before
all words in the plural as vin du Rhin, vin <le
la Loire, vin de la Moselle, herbes des Alpes, etc.
If a masculine word in the singular begins with
a vowel or silent h then d' is written instead du
as d'Hudson, d'East River, etc.

As to the adjectives see later explanation*

Jn Spanish the using of the article is as
in French if the original home of a product is
designated or the adjectives in its place is used.
The Spanish prepositions del, los, las, etc., do
not come into consideration on bills of fare. De
is never apostrophized.

In English and German the expressions
cheese from, Kdse aus, Kdse vom, Kdse
von den, are never used on bills of fare, but are
given in instances only to show the verbal trans-
lation. ]Also in French and Spanish the using
of adjectives is more universal.

118 The Art of Naming Dishes

French : English :

Roulade de boeuf Beef roll (roulade) ; Roll of beef

Pouding de pain Bread pudding; [Pudding of bread]

Puree d'artichauts Artichoke puree; Puree of artichokes

Sauce de chocolat Chocolate sauce; [Sauce of chocolate]

Boudin de foie Liver sausage; [Sausage of Liver]

Mayonnaise de poisson; Mayonnaised fish; Fish in Mayonnaise;

Poisson en mayonnaise; Fish with Mayonnaise;

Poisson a la mayonnaise
Caisse de poule;

Poule en caisse Casket /ed/ chicken; Chicken in Casket

Spanish : German :

Arrollado de vaca Rindf leisch-Rolle ; Rolle von Rindfleisch

Pudin de pan Brotpudding; Brot- Pudding ;

[Pudding von Brot]
Salsa de chocolate Schokoladen-Tunke ;

[Tunke von Schokolade]

salchicha de higado Leberwurst; [Wurst von Leber]

Pescado en mayonesa; Majonesierter Fisch; Fisch in Majonese;

Pescado con mayonesa Fisch mit Majonese

Gallina en cajita Huhnfleisch in Kastchen

/To designate the main ingredient of a
dish in French and Spanish one writes de mean-
ing of and von in English and German. In
French de must be apostrophized before words
beginning with a vowel or silent h. In English
and German there are two ways of designating
the main ingredient as can be seen in the given
instances. On bills of fare in English the shor-
ter expressions are dominating and some are
not used at all like e. g. sausage of liver; in
German only the shorter designates are used.

The expressions in French Mayonnaise
de poisson and Caisse de poule mean that
not the mayonnaise and casket alone are to be
understood but the entire dish that is served
with mayonnaise or in a casket.

French: English:

Potage au celeri Soup with celery

Maquereau aux herbes Mackerel with herbs

Sauce a 1'estragon Ham with sourcrout

Jambon a la choucroute Tarragon sauce; [Sauce w. Tarragon]

Sauce au chocolat Chocolate sauce; [Sauce w. chocolate]

Boudin au foie Liver sausage; [Sausage w. Liver]

Rides of Grammar of Four Languages 119

Spanish: German:

Sopa con apio Suppe mit Selerie

Escombro con hierbas Makrele mit Krautern

Jamon con berza acida Schinken mit Sauerkraut

[Salsa con estragon] ; Dragon-Tunke;

Salsa de estragon [Tunke mit Dragon]

[Salsa con chocolate]; Schokoladen-Tunke ; [Tunke mit

Salsa de chocolate Schokolade]

Salchicha de higado Leberwurst; [Wurst mit Leber]

To express secondary ingredients of a
dish the French use the forewords, au, aux, a la
(d D e. g., it should not be written gateau de
bananes but gateau aux bananes because it is
not a cake made o f bananas but a cake made
with bananas. Beignets de bananes is correct
because the fritters are mainly made of bananas
and the cover of baked dough is secondary only.
Sauce de chocolat is a sauce of, or mainly made
of chocolate while sauce au chocolat is one which
contains only a little chocolate to give it a choc-
olate taste. Potage d la creme au celeri is a
cream soup which contains celery. If it w r ere
a cream soup of celery it would be called potage
d la creme de celeri. Mayonnaise d la poule is
a mayonnaise which contains chicken meat and
mayonnaise aux capres is one that contains ca-
pers. For some dishes de and a: r > aux, d la can
be used if it is doubtful that the element to name
is the main contents as e. g. boudin de foie or
boudin au foie though the using of de is better
in such cases.

In regard to the using of au,, aux, d la
(d Z'),note the following rules:

au has its place always before words
which are masculine and in the singular. Ex-
ceptions take place if such words begin with a
vowel when d V must be written, d V abricot but
not au abricot, etc.

120 The Art of Naming Dishes

aux has its place always before words
which, are in the plural also if such are mascu-
line or feminine, aux abricots Zmt not MU ab-
bricots or a I'abricots, etc.

a la or apostrophized before a word be-
ginning with a vowel or silent h has its place
always before words feminine and in the singu-
lar, a la moelle; a la creme; a Fail, etc.

In English, Spanish, and German with,
con,, mit is written. But for certain dishes the
prepositions are not used as is shown in the
given instances.

French : English :

Fromage a la francfortoise Cheese in Frankfort style

Fromage a P americaine Cheese in American style

Sauce a la Careme Sauce in Careme style

Sauce a la mode Beef in modish style

Spanish : German :

Queso a la franc/o/forta Kase auf amerikanische Art

Queso a la americana Kase auf Frankfurter Art

Salsa a la Careme Tunke nach Careme

Vaca a la moda Rindfleisch nach der Mode

To express the style of a dish the French
write a la (a F) which is the abbreviation of a la
maniere (mode) and in Spanish one also writes
-a la which is the abbreviation of a la manera
(moda) whereby the Spanish a la is newly writ-
ten without the accent over the a. The follow-
ing designations have the same meaning. In
French as also in Spanish capital letters are
usually printed without the accents.

French : English :

Fromage a la maniere < mo ^ m , rique cheese in American style

Fromage a la maniere americaine

Fromage a Pamericaine Cheese, American style

Fromage, americaine Cheese, American

Rules of Grammar in Four Languages

121

Spanish :

I .a ,= (tf/
Queso a la americana
Queso, americana

German :
amerifcanische Art

Rase, amerikanische Art
Kase, amerikanisch

As to the naming of styles, the following
must be observed. If we write American
Cheese then we understand the well known
store cheese, but if we write Cheese, Am-
erican then it is a cheese made in the kitchen
or pantry of a certain kind of cheese with eggs,
spices, etc., a recipe that perhaps had its origin
in America. A veal chop in Vienna
style or veal collop, Vienna
had its original name from the city in which
the dish was prepared first, etc., On bills of
fare we now often meet with names as Vienna
collop; Victoria pudding; Mary-
land salad, etc. As a rule this construc-
tion of words can be used as we know that the
names given to the dishes mean style designa-
tion. But when it comes to eatables as in the
cases of the above named cheese, care has to be
taken that the right thing is expressed.

French: English:

Poule en mayonnaise
Veau en cari
Potage en tortue

Garottes et pois
Poisson ou viande

Spanish :

Chicken in mayonnaise

Veal in curry

Mock turle soup; Soup like

of turtle

Carrots and peas
Fish or meat

German :

Gallina en mayonesa Huhnfleisch in Majonese

Ternero en cari Kalbfleisch in Kari

Sopa de tortuga ficticia; Falsche Schildkroten-Suppe;

Sopa como de tortuga Suppe wie von Shildkrote

Zanahorias y guisantes
Pescado 6 carne

Mohren und Erbsen
Fisch oder Fleisch

122 The Art of Naming Dishes

In conjunction with this we must add that
en in French can sometimes have the meaning
of a la maniere to express the form, the looks or
the taste of a dish. If one reads e. g. potage en
tortue then it means that the soup is made like
a turtle soup. So the following: Chair de
crabes en cocktail is cocktail de chair de crabes
is chair de crabes a la cocktail is crabflake
cocktail. Asperges en fricassee is aspar-
agus like fricassee is aspara-
gus in fricassee sauce is fric-
asseed asparagus. Cuisse de pore
roti en chevreuil is roast leg of pork
like venison or venison style.

Before all words in Spanish which begin
with an o or ho there must be written u instead
of 6.

Rides of Grammar of Four Languages

123

The Using of Adjectives

French :

Amerique
americain, s, e, es
Allemagne
allemand, s, e, es

s. m. Fromage <T Amerique

pi. m. Fromages <T Amerique

s. f. Biere d'Allemagne

pi. f. Bieres d'Allemagne

s. m. Fromage americain

pi. m. Fromages americains

s. f. Biere americaine

pi. f. Bieres americaines

s. m. Fromage allemand

pi. m. Fromages allemands

s. f. Bieie a'lemande

s. f. Biere a 1'americaine

pi. f. Bieres allemandes

s. m. Fromage a 1'americaine

pi. m. Fromages a 1'americaine

pi. f. Bieres a I'americaine

s. m. Fromage a 1'allemande

pi. m. Fromages a 1'allemande

s. f. Biere a 1'allemande

pi. f. Bieres a 1'allemande

s. m. Perdreau roti

pi. m. Perdreaux rotis

s. f. Pomme de terre rotie

pi. f- Pommes de terre roties

English :

America
American
Germany
German

American cheese*
American cheese**
German beer
German beers

American cheese*
American cheese**
American beer
American beers

German cheese*
German cheese**
German beer
German beers

Cheese, American style*
Cheese, American style**
Beer, American style
Beers, American style

Cheese, German style*
Cheese, German style
Beer, German style
Beers, German style

Roast young pardridge
Roast young pardridges
Fried (roast) Potato
Fried (roast) Potatoes

Spanish :

America

american/o, os, a, as

Alemania

aleman, es, esa, esas

s. m. Queso de America

pi. m. Quesos de America

.s. f. Cerveza de Alemania

pi. f. Cervezas de Alemania

s. m. Queso americano

pi. m. Quesos americanos

s. f. Cerveza americana

pi. f. Cervezas americanas

German:

Amerika

amerikanisch, e, er, es, em, en

Deutschland

deutsch, e, er, es, em, en

Amerikanischer Kase*
Amerikanische Kase**
Deutsches Bier
Deutsche Biere

Amerikanischer Kase*
Amerikanische Kase**
Amerikanisches Bier
Amerikanische Biere

124

The Art of Naming Dishes

s. m. Queso aleman

pi. m. Quesos alemanes

s. f. Cerveza alemanesa

pi. f. Cervezas alemanesas

s. m. Queso a la americana

pi. m. Quesos a la americana

s. f . Cerveza a la americana

pi. f . Cervezas a la americana

s. m. Queso a la alemanesa

pi. m. Quesos a la alemanesa

s. f. Cerveza a la alemanesa

pi. f. Cervezas a la alemanesa

s. m. Perdiz asada

pi. m. Perdices asadas

s. f. Papa asada

pi. f. Papas asadas

Deutscher Kase*
Deutsche Kase**
Deutsches Bier
Deutsche Biere

Kase, amerikanische Art*
Kase, amerikanische Art**
Bier, amerikanische Art
Biere, amerikanische Art

Kase, deutsche Art*
Kase, deutsche Art**
Bier, deutsche Art
Biere, deutsche Art

Gebratenes Rebhuhn
Gebratene Rebhuhner
Gebratene Kartoffel
Gebratene Kartoffeln

* Singular

'Plural

Judging by the foregoing instances we
see that the adjectives in French and Spanish
take the form and number of the noun to which
they appeal. Especial care must be taken when
an adjective follows more than one noun as e. g.
echinee de pore rotie. Here rotie refers to
echinee which is in the feminine-singular and
not to pore which is in the masculine-singular.
If we would write echinee de pore rotie then rotie
refers to pore and the meaning would be saddle
of roast pork; but it is roast saddle of pork.
The same in Spanish: Filetes de carnero esto-
fados and not filetes de carnero estofado. The
latter means fillets of stewed mutton while the
former is stewed fillets of mutton. But filete
de carnero estofado is correct because here
filete is singular. Cerdo asado and lomo de
cerdo asado is right because both words cerdo
and lomo are masculine-singular. But chul-
etas de cerdo asadas and chuleta de cerdo asada.
Also ragu de vaca asada (French: ragout de
boeuf roti) because here asada refers to vaca
and not to ragu. It is a ragout of roasted beef,
that is to say a ragu of vaca asada. If one

Rules of Grammar in Four Languages 125

would TVritcJ ragu de vaca asado it would mean
that it is a fried beef ragout. In French ragout
and boeuf are masculine-singular and therefore
the adjective is alike for both words.

If an adjective refers to more than one
noun, then the masculine adjective in the plural
is always used, also if the nouns are of two
different genders. For instance abricot et
pvmme farcis, aUmricoque y manzana rellenos
and albaricoques y manzanas rellenos, etc.

If an adjective refers to a noun which is
equal in the singular and in the plural then one
writes the adjective in the singular or plural
depending on whether one or more of an object
is meant. For instance ananas. If one pine-
apple is meant one writes ananas glace ; if more
are meant ananas glaces, etc.

Some nouns are written in the singular
only, but have a collective meaning like e. g.
celeri. Here the singular adjective is used.

Only a few adjectives in the French and
Spanish culinary languages are written before
the nouns as e. g. the French demi; petit and
gros and the Spanish gran.

From the given instances it will be notic-
ed that the adjectives which follow an a la have
one form only, and is the feminine - singular
form. This is because a la is feminine and
therefore all following adjectives that refer to
a la must take the said form.

As to German adjectives, it should be
noticed that they have different endings. One
must be well versed in German to use the ad-

126 The Art of Naming Dishes

jectives. All who are not well versed in German
can use the adjectives abridged or behind the
noun, because so only one form comes in consid-
eration, as in English. If the adjectives are
used behind the nouns as is sometimes done on
German bills of fare, just as on English table
cards, then only one form, not abridged, is used
and that is the form, as shown in the following
list of adjectives. The German adjectives can
be written as follows :

Gebratenes Rindfleisch or abridged Gebraten. Rindfleisch

Gerostete Kartoffeln Gerosted. Kartoffeln

Gebratenes Huhn Gebraten. Huhn

Gefullter u. gespickter " Gefullt. & gespikt.

Kalbsbraten Kalbsbraten

One also can write more abridged.

Gebr. Rindfleisch
Gerost. Kartoffeln
Gebr. Huhn
Gef. & gesp. Kalbsbraten

When the adjectives are behind the nouns :

Rindfleisch gebraten

Kartoffeln gerostet

Huhn gebraten

Kalbsbraten gefiillt u. gespickt

One distinguishes six forms (endings) of ad-
jectives as for instance:

gebraten

gebratene

gebratener

gebratenes

gebratenem

gebratenen

In all four languages two adjectives are
connected with et, and, y, und or the connection
words are left out and a comma is placed in-
stead of it. Pique et roti (pique, roti) ; lard-
ed and roasted (larded, roast-
e d) mechado y asado (mechado, asado), ge-
spickt und gebraten (gespickt, gebraten), etc.

Rides of Grammar of Four Languages 127

Here follows a list of adjectives as to the
main kinds of preparation of dishes in four
languages.

128

The Art of Naming Dishes

List of Adjectives

FRENCH:
aigre, s, aigre, s

barde, s, e, es
blanc, s, blanche, s
borde, s, e, es
boucan, s, e, es
bouilli, s, e, es
braise, s, e, es
brouille, s, e, es
bran, s, e, es

candi, s, e, es
chaud, s, e, es
citronne, s, e, es
clair, s, e, es
confit, s, e, es
conserve, s, e, es
cru, s, e, es
depece, s, e, es
desosse, s, e, es
epure, s, e, es
etouffe, e, s, es;

[etuve, s, e, es
farci, s, e, es
faux, -, fausse, s,
fin, s, e, es
fourre, s, e, es
fouette, s, e, es
frais, -, fraiche, s,
frit, s, e, es; au four
froid, s, e, es
fume, s, e, es
garni, s, e, es
gelatineux, -, gelatineuse, s

glace, s, e, es
grand, s, e, es
gratine, s, e, es

grille, s, e, es
hache, s, e, es

ENGLISH:

sour; sourish

barded; in bacon

white

borded

dried; hung

boiled

braised; steamed

scrambled

brown; browned

candied

warm; hot

lemonaded

clear; cleared

preserved

conserved

raw

pulled; picked

boned

clarified

stewed

stuffed; filled; farced

mock

fine

furred

whipped

fresh

fried; baked

cold

smoked

garnished

jellied

glazed; iced; frozen

great; large

gratin/at/ed ; crummed and

[baked

broiled; grilled
hashed

Rules of Grammar of Four Languages

129

SPANISH:

acid/o, os, a, as; agri/o, os,
[a, as

en tocino; tocinad/o, os, a, as
blanc/o, os, a, as
orlad/o, os, a, as
sec/o, os, a, as
cocid/o, os, a, as
rehogad/o, os, a, as
revuelt/o, os, a, as
moren/o, os, a, as; tostad/o,
[os, a, as

garapinad/o, os, a, as
caliente, s, caliente, s
limonad/o, os, a, as
clar/0, os, a, as
confitad/o, os, a, as
conservad/o, os, a, as
crud/o, os, a, as
tirotead/o, os, a, as
pulpos/o, os, a, as
clarifiad/o, os, a, as
rellenad/o, os, a, as
estofad/o, os, a, as
fictici/o, os, a, as
fin/o, os, a, as
forrad/o, os, a, as
batid/o, os, a, as
fresc/o, os, a, as
frit/o, os, a, as
fri/o, os, a, as
ahumad/o, os, a, as
guarnecad/o, os, a, as
gelatinos/o, os, a, as;

[jaletinoso

glacial, es; glasead/o, os, a,
[as; garaphinado
grande, s,
gratinad /o, os, a, as

emparrillad /o. os, a, as
picad/o, os, a, as

GERMAN:

sauer; sauerlich

in Speckhiille

weiss

bordiert

gedort

gekocht

geschmort; gediinstet

geruhrt

braun; gebraunt

iiberzuckert

warm; heiss

zitroniert

klar

eingemacht

konserviert ; eingemacht

roh

geziipft ; gepf liickt

ausgebeint

geklart

gedampft

gefiillt

f alsch ; imitiert

fein

iiberzogen

geschlagen

frisch

gebraten ; gebacken

kalt

gerauchert

verziert

iibersulzt

glasiert; uberglaiizt; ge-

[froren; geeist
gross
krumiert und gebacken;

[gratiniert
gerostet
gehackt

130

The Art of Naming Dishes

manie, s, e, es
marine, s, e, es
mele, s, e, es
noir, s, e, es
nouveau, x, nouvelle, s
panache, s, e, es
pane, s, e, es
presse, s, e, es
petit, s, e, es
pique, s, e, es
poele, s, e, es

poivre, s, e, es; pimente, s,
[e, es

pret, s, e, es
rissole, s, e, es
rouge, s, rouge, s,
roti, s, e, es
roule, s, e, es
sale, s, e, es
saute, s, e, es

sec, s, seche, s; seche, s, e, es
souffle, s, e, es
sucre, s, e, es
truffe, s, e, es
vert, s, e, es

floured ; manieded

marinaded; pickled

mixed

black

new

variegated; mixed

breaded

pressed

small

larded

fried in pan

peppered

ready

browned

red

roasted; fried

rolled

salted; corned; cured

sauted

dried

puffed; souffled

sweet; sugared

truffled

green

Rules of Grammar of Four Languages

131

harinad/o, os, a, as
marinad/o, os, a, as
mezclad/o, os, a, as; mixt/o,
[os, a, as
negr/o, os, a, as
nuev/o, os, a, as
abigarrad/o, os, a, as;

[variegado

panad/o, os, a, as ; panadeado
comprimid/o, os, a, as
pequen/o, os, a, as
mechad/o, os, a, as
frit/o, os, a, as, en sarten
pimentad/o, os, a, as
hech/o, os, a, as
tostad/o, os, a, as
roj/o, os, a, as
asad/o, os, a, as
arrollad/o, os, a, as; rollado
saladill/o, os, a, as; salado
sotead/o, os, a, as
sec/o, os, a, as
soplad/o, os, a, as
dulce, s; azucarad/o, os, a, as
criadillad/o, os, a, as
verde, s

meliert

mariniert

gemischt

schwarz

neu

farbig; bunt; gemischt

brotiert

gepresst

klein

gespickt

gebraten in der Pfanne

gepfeffert

fertig

gebraunt

rot

gebraten

gerollt

gesalzen ; gepokelt

iiberbraten; geschwungen

getrooknet

auf gelaufen ; auf geblase^

suss; gesiisst; gezuckert

getriiffelt

griin

132 The Art of Naming Dishes

The Plural of the French and
Spanish Words

FRENCH :

The plural of nouns is formed mostly by
adding an s to the singular.

Nouns with the ending s, x, or do not
change.

Nouns with the ending au, can,, and the
Word chou form the plural by adding an x to
the singular.

The plural of the adjectives is formed
mostly by adding an s to the singular. If they
have already an s, or x in the singular then the
masculine words are alike in the singular and
in the plural. Adjectives with the ending al
change to aux in the masculine-plural and to
ales in the feminine-plural. Two adjectives
connected with a hyphen do not change if they
refer to colors as e. g. rouge-brun, etc. All
other adjectives connected with a hyphen change
the last word only as e. g. aigre-doux (alike in
in masculine - singular - plural), augre-douce
(feminine - singular) aigre-douces (feminine -
plural). The adjective demi changes after a
noun but not before a noun as e. g. demi tasse,
etc.

SPANISH :

The plural of the nouns is formed mostly
by adding s to the singular .

Rides of Grammar of Four Languages 133

The plural of nouns with, a consonant at
the end or with the ending of an accented a, i,
or with y connected diphthong is formed by
adding an es to the singular: flor(es), rey(es),
etc.

Words with the ending n and s and with
accented syllable lose the accent: j ranees and
franceses, ets.

The feminine form of the adjectives with
the endings o, ete, ote, change the end vowel into
an a; pequeno and pequena.

Adjectives with the ending an, on, or and
the national adjectives become ana, ona, ora in
feminine.

All other adjectives, also a few with the
ending or, have no other form in the feminine.

f The plural of the adjectives is formed
like the plural of the nouns.

PUNCTUATION:

SAs to the punctuation, much care should
be taken because it often leads to misunder-
standings, especially on bills of fare on which
the dishes are not classified. The following
instances give an idea as to how the punctuation
in the different languages should be made.

134 The Art of Naming Dishes

FRENCH:

1. Homard au riz, americaine

2. Homard au riz a 1'americaine

3. Sole etuve, Victoria

4. Sole etuve a la Victoria

5. Homard froid, sauce aux herbes

6. Homard froid a la sauce aux herbes

7. Truite bleu, beurre frais

8. Truite bleu au beurre frais

9. Filets de mouton panes, grilles, a la puree de carottes

10. Boeuf a la mode, puree de pommes d. t.

11. Cafe, the et chocolat

12. Cafe, the, chocolat

ENGLISH:

1. Lobster with rice, American

2. Lobster with rice in American style

3. Stewed sole, Victoria; Sole stewed, Victoria

4. Stewed sole, Victoria style; Stewed sole in Victoria style

5. Cold Lobster, herb sauce; Lobster cold, herb sauce

6. Cold lobster with herb sauce

7. Blue trout, fresh butter; Trout blue, fresh butter.

8. Trout blue with fresh butter

9. Tenderloin of mutton breaded, broiled, with carrot puree

10. Larded, braised beef, mode style, mashed potatoes

11. Coffee, tea and chocolate

12. Coffee, tea, chocolate

SPANISH:

1. Cangrejo con arroz, americana

2. Cangrejo con arroz a la americana

3. Lenguado estofado, Victoria

4. Lenguado estofado a la Victoria

5. Cangrejo frio, salsa con hierbas (salsa de hierbas.)

6. Cangrejo frio con salsa de hierbas

7. Trucha azul, mantequilla fresca

8. Trucha azul con mantequilla fresca

9. Solomillos de carnero panadeados, emparrillados, con pure

de zanahorias.

10. Vaca mechada, rehogada a la moda con pure de papas

11. Cafe, te y chocolate

12. Cafe, te, chocolate

GERMAN:
,. Hummer mit Reis, amerikanisch

2. Hummer mit Reis auf amerikanische Art.

3. Gedampfte Seezunge, Victoria; Seezunge gedampft, Victoria

4. Gedampfte Seezunge nach Victoria.

5. Kalter Hummer, Krauter-Tunke (Krautertunke).

6. Kalter Hummer mit Krauter-Tunke.

7. Blau gekochte Forelle, frische Butter.

8. Forelle blau gekocht mit frischer Butter.

9. Brotierte, gerostete Hammellenden-Schnitten, Mohrenmus.

10. Gespickter Rindsschmorbraten, modisch mit Kartoffelmus.

11. Kaffee, Tee und Schokolade.

12. Kaffee, Tee, Schokolade.

Rides of Grammar of Four Languages 135

Using Big and Small Capital Letters.

Except in German the writing of certain
words with big initial letters, has come into use
such as nouns, adjectives and others. Both
ways of writing are correct but one or the other
should keep its character, and a bill of fare or
menu should not be printed with some of the
words beginning with small, and others with
capital letters.

A few instances follow here:

Lanque de Boeuf a 1'Anglaise.

Palais de Boeuf frit, Sauce aux Tomates.

Petits Pates de Cervelles de Veau.

Ris de Veau a la Napolitaine.
Potage puree de concombres aux petits pois.

Beef Tongue, Engjlish.

Fried Beef Palate, Tomato Sauce

Small Patties of Calf's Brain.

'Mollejas de Ternero a la Napolitana.

Lanque de boeuf a Tanglaise.

Palais de boeuf frit, sauce aux tomates.

Petits pates de cervelles de veau.

Ris de veau a la napolitaine.
Potage Puree de Concombres aux Petits Pois.

Beef tongue, English.
Fried beef palate, tomato sauce

Small patties of Calf s brain.
Mollejas de ternero a la napolitana.

In German all words are written accord-
ing to the gramatical rules.

136 The Art of Naming Dishes

The Singular and Plural on
Table Cards.

Kegarding the writing of singular or plu-
ral on menus and bills of fare the following
should be kept in mind.

Such items and pieces of food of which a
guest may have only one for a certain price,
onust be marked in the singular, for instance :
beefsteak, cutlet, herring, apple, pear, etc. All
large pieces of which a guest may have only a
part, are also written in the singular as for
instance : roastbeef , salmon, chicken, leg of mut-
ton, etc. Fruits and other dishes which are
standing on the table for ones free choice can
be marked in the plural. All other dishes of
which the guests may have more than one, such
as: eggs, oysters, plums, crabs, anchovies, etc.,
should be marked in the plural.

On menus and bills of fare without quot-
ations such dishes as herrings, beefsteaks, cut-
lets, etc., can be marked in the plural because
guests can order more than one of an item. But
this is not a rule and writing it in the singular
is just as correct.

The Naming of Table Cards
in Four Languages

One distinguishes three different kinds
of table cards : the bill of fare, the menu, and
the list of beverages.

The bill of fare is a list of dishes with
prices for each dish and from which the guests
order and accordingly pay for. (European Plan)
A bill of fare also can be without prices and the
guests pay a certain price for one meal, by the
day, week or month, etc., no matter what is
ordered. (American Plan).

A menu offers only a number of different
dishes for a certain repast. The dishes are
either served on large plates and handed around
or they are served individually. Sometimes the
price for one cover (the whole meal) is marked
on the menu.

A bill of fare can be made up for the
entire day. They are named as follows :

English: Bill of fare; Day's Bill of fare; Card for the
Day; Bill of fare to order.

French: Carte; Carte du Jour.

Spanish : Lista de Platos ; Lista de Platos a la Carta ;
Lista de Platos del Dia.

German : Tageskarte ; Speisen nach der Karte ; Speise-
karte ; Speiseliste ; Speisen nach Wahl ; Speis-
en nach Auswahl.

138 The Art of Naming Dishes

Bills of fare which are intended for a
certain meal only, are called as follows :

English: Breakfast.

Lunch to Order.
Dinner to Order.
Supper to Order.
French: Dejeuner.

Depeuner-diner a la Carte; Dejeuner a la

[Fourchette.
Diner a la Carte.
Souper a la Carte.
Spanish: Desayuno.

Almuerzo a la Carta.
Comida a la Carta.
Cena a la Carta.
German : Friihstiick.

Gabelfruhstuck nach der Karte.
Hauptmahlzeit nach der Karte.
Abendmahlzeit nach der Karte.

If it is a common service (table d'hote) and
the names of the different day-meals are men-
tioned, then they are called without the endings
to order a la carte, a la carta, nach der
Karte.

Menus are called as followed:

English : Menu.
French: Menu.

Spanish: Lista /de Platos/ de Mesa Franca; Lista

[/de Platos/ de Mesa redonda.
German: Tafelkarte.

Lists of Beverages :

English: List of Beverages.
French: Liste de Boissons.
Spanish: Lista de Bebidas.

German : Getrank-Liste (Getrankliste) ; Getrank-karte

[(Getrankkarte).
English: Wine List; Wine Card.
French : Liste de Vins.
Spanish : Lista de Bebidas.

German : Weinkarte (Wein-Karte) ; Weinliste (Wein-

[Liste).

French Words and the Preposition "ivith" 139

French Words most commonly used
with the Preposition "with"

FRENCH:
a 1'ail
a 1'aillolis
a Tammende
a 1'amourette
aux anchois
a 1'aneth
a 1'anis
a Tananas
aux ananas
aux arachides
aux artichauts
aux artichauts farcis
aux artichauts frits
aux asperges

aux asperges et /aux/pois
aux avelines
au avocat
aux bananes
a la batate
aux batates
aux betteraves
au beurre;
au beurre f ondu
au(x) beurre (s)
aux bigardes
a la biere
a la biscotte
aux biscottes
a la bistorte

au ble de Turquie; au mais
au brocoli
aux brugnoles
aux bunions

au contaloup
a la cannelle
aux capres
aux cardons
aux carottes

ENGLISH:
with garlic
with garlic butter
with Greek sorrel
with amourette
with anchovies
with dill
with aniseed
with pineapple
with pineapples
with peanuts
with artichokes
with stuffed artichokes
with fried (baked) artichokes
with asparagus
with asparagus and peas
with hazelnuts
with alligator pear
with bananas
with sweet potato
with sweet potatoes
with red beets
with butter
with melted butter
with butter-pear (s)
with Seville oranges
with beer
with zwieback
with zwiebacks
with adder-wort
with corn (maize)
with broccoli
with prunellas
with earth-nuts

with cantaloupe
with cinnamon
with capers
with cardoons
with carrots

140

The Art of Naming Dishes

aux carottes et/aux/pois

aux carottes et salsifis

au carvi

au cary

au caviar

qu celeri

aux cepes

au cerfeuil

aux cerises

a la cervelle

a la cervelle de inouton

aux champignons

aux champignons farcis

a la chicoree

a la chipolata

au chou

aux choux

aux choux-fleurs

aux choux de Milan

aux choux-raves

aux choux-rouges

a la choucroute

a la ciboulette (civette)

au citron

aux citrons

au cognac

aux concombres frits

aux concombres

au consomme

aux corinthes

aux cornichons

aux cornichons et/aux/olives

au court-bouillon

aux crabes

aux crabes dTiuitres

a la creme

a la creme aigre

a la creme de fouettee

a la creme de marrons

au cresson

au cresson de fontaine

aux crevettes

aux croquettes

aux croquettes de cervelle

with

carrots and peas
carrots and oyster plant
caraway
curry
caviare
celery
mushrooms
chervil
cherries

brain [not used]
lamb's brain
mushrooms
filled mushrooms
chicory

sausage-ragout
cabbage
cabbage
cauliflower
Savoy cabbage
turnip-cabbage
red cabbage
sourcrout
chives
lemon
lemons

cognac-brandy
baked cucumbers
cucumbers
consomme
dried currants
gherkins

gherkins and olives
court-bouillon
crabs

oyster-crabs
cream
sour cream
whipped cream
chestnut cream

cress

water cress
shrimps
croquettes
brain croquettes

French Words and the Preposition "with"

141

aux croquettes de macarone/s
(macaroni/s/)
aux croquettes de volatile
a la croutes
aux croutons
aux croutons de legumes

au cumin

aux echalottes

aux ecrevisses

a 1'epinard

aux escargots

a I'estragon

a la farce de marrons

au fenouil

aux filets de poule

aux filets de truite

aux fines herbes

au foie

au foie d'oie

aux foies d'oies

au foie de veau et/aux/

[truffes

au fumet d'ananas
a la gelee

a la gelee /de viande/
a la gelee de groseilles
au gingembre
au gombo
aux groseilles
aux groseilles vertes
a la grive farcie
aux grives farcies
au hareng
aux harengs
aux haricots
aux haricots blancs
aux haricots verts
aux herbes
a ITiuile
aux hultres

with macaroni croquettes

with chicken croquettes

with crust (bread crust)

with small crusts

with vegetable dice

with
with
with
with
with
with
with
with
with
with
with
with
with
with

caraway
shallots
crayfish
spinach
snails
tarragon
chestnut filling
fennel

chicken fillets
trout fillets
fine herbs
liver

chicken liver
chicken livers

with calf's liver and truffles

with pineapple flavor

with jelly

with meat jelly

with currant jelly

with ginger

with gombo

with currants

with gooseberries

with stuffed fieldfare

with stuffed fieldfares

with herring

with herrings

with beans

with white beans

with string beans

with herbs

with oil

with oysters

142

The Art of Naming Dishes

au jambon

aux jaunes d'oeufs

au jus /de viande/

au jus de fruits

aux laitues

aux laitues braisees

aux laitues farcies

au lard

au legumes

aux legumes

aux legumes croustillants

aux legumes au four

aux lentilles

au macaroni

aux macaroni et/aux/

[tomates
au madere ; au vin de Madere

aux marrons

aux moules

a la moutarde

aux navets

aux navets rissoles

aux nids d'hirondelles

aux noques

aux noques de beurre

aux nouilles

aux oeufs

aux oeufs poches

aux oignons

aux olives

a Tomelette

aux omelettes

a 1'orge perle

a 1'oseille

au pain

aux pains de chevreuil

aux pains d'ecrevisses

aux pains d'epinards

aux pains de faisan

aux pains de foie gras

au palais de boeuf

with ham

with egg-yolks

with meat juice

with fruit juice

with lettuce

with braised lettuce

with stuffed lettuce

with bacon

with vegetable

with vegetables

with crisped vegetables

with baked vegetables

with lentils

with macaroni

with macaroni and tomatoes

with Madeira /wine/; with
[madeira

with chestnuts
with mussels
with mustard
with turnips
with brawned turnips
with bird's nests (swallow
[nests)
with nodes
with butter nodes
with noodles
with egg(s)
with poached egg(s)
with onions
with olives
with omelet
with omelets
with pearl barley
with sorrel
with bread
with vension rolls
with crayfish rolls
with spinach rolls
with pheasant rolls
with fat-liver rolls
with ox* palate

French Words and the Preposition "with" 143

au paprika

au persil

aux petits navets

aux petits pains

aux petits pois

aux petits pois et/aux/

[carrottes

aux pointes d'asperges
aux poires
aux pois
aux pois frits
au poivre vert
aux pommes
aux pommes d. t.
au pore

au pore sale (petit-sale)
au porto
aux prunes
a la puree de haricots
a la puree de lentils
a la puree d'oseille
a la puree de pois
a la puree verte
aux qunelles
au ragout fin
au raifort
aux ravioles
au ris

au ris de veau
au riz

aux riz et tapioca
aux rognons
au sagou
a la sucre
a la sauce

/a la/ sauce /de/bigarrade
/a la/ sauce au citron
/a la/ sauce poivrade
/a la/ sauce aux pommes
/a la/ sauce /de/ raifort
/a la/ sauce ravigote
/a la/ sauce remoulade
/a la/ sauce /de (aux)/

[tomate/s/

with paprika

with parsley

with small turnips

with rolls

with new peas

with new peas and carrots

with asparagus tips

with pears

with peas

with baked peas

with apples

with potatoes

with green pepper

with pork

with salted pork

with port/wine/

with plums

with bean puree

with lentil puree

with sorrel puree

with pease puree

with green puree

with dumplings

with fine ragout

with horseradish

with ravioles

with sweetbread

with calf's sweetbread

with rice

with rice and tapioca

with kidneys

with sago

with sugar

with sauce

with /Seville/ orange sauce

with lemon sauce

with pepper sauce

with apple sauce

with horseradish sauce

with ravigote sauce

with remoulade sauce

with tomato sauce

144

The Art of Naming Dishes

with

/a la/ sauce vinaigrette with

au saumon with

/a la/ sauce verte with

au saumon fume with

au saucisse (saucisson) with

aux saucissons (saucisses) with

a la sauge with

a la semoule with

au tapioca with

a la tete de veau with

aux tomates with

aux topinambours with

aux trois /pot de/ creme with

aux trois racines with

aux truffes with

aux veau et jambon with

au veloute with

aux vermicelles with

au vin with

au vin blanc with

au vin rouge with

a la viande with

a la viande rotie with

green sauce
vinegrette
salmon
roast meat
smoked salmon
sausage
sausages
sage
semolina
tapioca
calf's head
tomatoes

Jerusalem artichokes
/tricolo/ red custard
./tricolo/ red root

[vegetables
truffles
veal and ham
white sauce
vermicelli
wine

white wine
red wine
meat
roast meat

145

em o r a n D a

146

emoranDa

147

sgemoran D a

148

em o ran D a

149

emoranDa

150

emor an Da

151

e m o r an D a

152

emoranDa

153

em o r a n D a

154

em o ran a

155

em o ran D a

156

emoran D a

157

emoran Da

158

em o ran a

159

emoran Da