The Hotel Butcher, Garde Manger, and Carver: Suggestions for the Buying, Handling, Sale, and Service of Meats, Poultry and Fish for Hotels, Restaurants, Clubs and Institutions |
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average bacon baked beef tenderloin bill of fare boiled beef boned and tied Braised bread breast brisket broiled brown sauce butcher calf's capon carcass Carving roast casserole cents per pound chef cold storage cook corned beef country gravy croquette demi-glace diner dish duck eggs entree fillet fish flank steak fresh ham fricandeau fried garde manger garnish grade gravy half ham steak illustration inches kidney Lamb Chops larded liver marrow mashed meat mignon mushrooms nice noisette onions Parisienne pickle pieces pigs Pork Tenderloin Porterhouse pot roast potatoes O'Brien rack recipes remove Ribs of Beef roast beef salad sauce madere sell served shank sheep Short Ribs shoulder sirloin steak sirloin strip slices soup Spring Chicken Saute spring lamb stew stuffed supply sweet potatoes Sweetbreads thru tomato trimmed truffles turkey veal veal chops vegetables Virginia ham weight