a ^^ r • • • > X c°* >* o *^Pf^ 9 *• Xu V •♦O, 5 1 V •*b^ # * ■tfcnJ % C "° <^ % ^ ♦' X *£*& ^ '• • •* jr X, *^W* ■ ; »Pv 9* ♦•••* s, S *4&\ <<°/^k> J?4fe\ < > ;• ^ v ^ THE AKT OF NAMING DISHES on BILLS OF FARE By L. Schumacher, 1.10,000 NEW YORK CULINARY PUBLISHING CO. 1920 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? 82 Bills of Fare in more than one language „ _ Sk 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 terre de terre Crevette ( s ) Crevette Crevettes ( ) s,e,es. 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 ; Crabes conserves (en boite) = Crabes conserves, Crabes en boite, 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. This and similar given letters indicate the different endings of the adjectives, etc. frit, s, e, es. fritjo, s, a, as. Singular - Masculine frit frito faux hollandais Singular - Feminine frite frit a fausse hollandaise Faux, -, fausse, s. hollandais, -, e, es. Plural - Masculine frits fritos faux hollandais Plural - Feminine frites frit as fausses 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 words 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 a 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, Ion 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 uninintelligible names of dishes, we quote a few instances. Let us consider the soups. French : Potages clairs. Clear soups. Bouillon soups; Bouillon ; Meat soups. Consomme soups; Consommes. Thickened soups. Puree soups; Strained soups. Cream soups. Vegetable soups. Fish soups. Wine soups. Fruit soups. Water soups. Milk soups. Beer soups. Potages de bouillons; Bouillons. Potages de consommes; Consommes. Potages lies. Potages passes ; Potages tamis ; Potages a la puree. Potages a la crenve. Potages de legumes. Potages de poissons. Soupes au vin. Soupes de fruits. Soupes a Feau. Soupes de (au) lait. 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 s t y 1 e ' 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; Rice 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 best known one is a chicken cream soup. Therefore, Chicken cream soup, Danish. C hevreuse 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- rciiil. meaning roe. Some people may think the personal name is a mistake in spelling, be- cause we sometimes see Ghevreuil soup givea f or C h e v r e u s e 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 :Fish soup, Chev- reus e. As with soups so it is with all other dishes. Chicken, Indian, stvle. 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 race, or Chicken with curry sauce and Irice. Also Curry of chicken with rice and Chicken curry with frice 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. Y e a 1, 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, I a r e n g o 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, Yeal ragout, 16 The Art of Naming Dishes Marengo Is the proper name. The simple word ragout clears up the whole mystery surrounding the name Veal, Marengo, 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) , Vienna 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). 1. 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 Navies 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, snch as geographical or personal names can then follow. Let ns consider the sonps. Before giving them a second designation, the main elements, snch as meats, vegetables, etc., should be taken into consideration, as there are meat soup, vegetable soup, frnit sonp, etc. When sonps are prepared mainly or entirely out of a certain kind of meat, vegetable, etc., 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, Koyal 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, wine 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 u 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, 'arded, etc., before any minor 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 e g g^ 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 "Saue 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 Sour- c r jo u t would be the correct one, and if used there would be no trouble in recogrising the German word "Sauerkrau t". It is foolish to introduce new names for foreign terms when a translation is easily found, but it is wise tioi use 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 .for 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 dliotel. It is hard to pronounce and, as a matter of fact, the duties of a Maitre dliotel 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 anew 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 8 a ti erkraut why not put Ser- vice Manager, or another short name in place of that of the Maitre dliotel of to-day. 24 The Art of Naming Dishes In 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 Avorld 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 : All those engaged in the restaurant trade do or should know (though some don't ivant to) that a plain and intelligible menu and bill of fare is exactly the same as an attractive advertise- ment in a magazine j or any other paper > and has 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 true 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 2. 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 don'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 VIrlandaise 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 such 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 w T ith 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 show 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 unbusinesslike 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 (Vagneau a Virlandaise for a dol- 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: Roast Beef, American Style changed the third day into Aloyau roil a la Tussienne (Roast Beef, Tussienne Style) and on the sixth dav it was Roast 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 forj 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 arie 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 prepaued and will gladly pay a first class price for his meal if he knows what he is getting; but he does not Avant 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 neven 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 shoul'd 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; Ho'over's Platter, etc. How many will have to ask what these are be- fore they order, and how many will neither ask Intelligible mid Unintelligible Naming of Dishes 33 nor order if only these names are given (as is sometimes clone) 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 :. 110 Individual Planked One Pound Club Bone Steak 1.00 Service One Person Only. Additional Service, 25c. 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 f 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 of Sole, Crab Flake gratinated, Stuffed Green Peppers,' Table Celery, and Potatoes U5 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 Peppers 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 Fresh 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 _ l.Ot <©gsi*r gfizte 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 Potatoes, Hashed in Cream, or Hashed Brown 15 French Fried 15 Salads Lettuce or Romain Saiad ...„ _ 29 Sliced Tomatoes 1 „ _ 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 Marlngue 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 10c Banana Split, Fantasie Style 30 Turkish Coffee in Percolator for Two .50 Supreme Coffee per Pot With cream jiperial '(Hfl-img *^. 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 Old 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 _ 69 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 (1) 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 niother-tongue. Some hotelmen started early to engage employees versed in languages, and this courtesy gave great pleasur(e 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 r(ecognised 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 arfc 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. Wlien 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 to put one's self in the place of a stranger who has before 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 cbjoice 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. P°is a la Creme. Pommes d. t. bouillies, au four, ou Puree. Croquettes de Pommes d. t. Salades: Laitues. Tomates. Compote Peches. Cerises. Fromages: Roquefort. Creme. Desert: Glace creme de Vanille. Patisserie. Fruits : Oranges. Raisins. CAFE. THE - 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. Geflilgel: Gebratenes Masthuhn. Gemiise: Rosenkohl. Erbsen in Rahmtunke. Gekochte, gebackene oder Mus-Kartoffel. Kartof f elkr usteln . Salate : Lattich. Tomaten. Eingemachtes: Pfirsiche. Kirschen. Kase: 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 riiiones con setas. Pernil de Carnero asado. Parrillas: (15 minutes) Chuletas de cerdo emparrilladas. Aves: Gallina gorda asada. Legumbres : Col Lombarda. Guisantes en Crema. Papas cosidas r fritas, 6 pure. Croquetas de papas. Ensaladas : Lechuga. Tomates. Compotas: Melocotones. Cerezas. Quesos: Roquefort. Crema. Postre: Helado vainilla. Pasteles. Ft^utas : Naranjas. Uvas. CAFE. TE. Bill of Fare to Order SPECIALTIES: 1. Consomme. 2. Clam Chowder. 3. Chicken Cream Soup. U> 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 2Jf. 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 3U. 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. Eel 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 Siveet 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 Pea^ ™- Coffee 1A2 OraLe 150 ' Coffee > sma11 CU P US Pineapple 151 ' Coffee > w ' Cream Ui CheS "* Coffee w. whipped Cream Cheese: ^ *ea U5. Swiss *££ ^coa , 146. Camenbert *££• Chocolate 147. Roquefort io ^ Mllk 14^. Cream Carte du Jour SPECIALITES: 1. Consomme. 2. Potage de Lucines, Americaine. 3. Potage Creme de Poule. U. 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 TAnglaise. A Commander special: Huitres : Oeufs : 1. Huitres de Blue Point en Coquille 21. a la coque 2. Huitres de Cape Cod en Coquille 22. frits S. Friture de Huitres 23. frits au Lard 4. Lucines braisees 24. frits au Jambon 5. Huitres de Lynnhaven grillees 25. brouilles au naturel 6. Lucines frites 26. brouilles au Saumon „ 27. brouilles au Jambon Hors-doeuvre: ^ brouilles au Lard 7 - ~ h Y? s 29. brouilles a la Tomate 8. Kadis 3Q J3 rou in^ s aux Asperges 9. Ailes d'Espagne _ g± brouill6s a la GeMe 10. Concombres marines 32 Omelette au naturel 11. Concombres sales ng QWette au Rum 12. Anchois ? ^ Omelette aux Champignons ^.Sardines .?5. Omelette souf flee U. Canape, de Sardines p™*,™ • 15. Canape de Caviar ,,. Eperlans "' Potages: g7. Eperlans frits, Sc. Remoulade. 16. Bouillon au Riz 38. Hareng roti 17. Consomme, Windsor 39. Blanchaile frite 18. Potage passe de Pois 40. Dorade bouillie 19. Potage creme de Tomates 41. Barbeau bouilli 20. Potage creme de Homard 42. Croquettes de Poisson Table Cards In More Than One Language 43. Gateau de Poisson Crustaces : UU. 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 53. Navarin d'Agneau, Irlandaise 54. Bifteck petit 55. Bifteck petit a TOignons 56. Bifteck d'Aloyau 57. Bifteck d'Aloyau a l'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. Carottes en Sauce blanc Pommes de Terre: 84. Bouillies 85. Au four naturel 86. Roties 87. Puree 88. Roties a la Francaise 89. Roties a l'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 F voids: 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 138. Dimi-glace 139. Sorbet Fruits : 140. Pomme Ul. Poir 142. Orange 143. Ananas 144. Cerises Fromages : 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. Kraftbruhe. 2. Venusmuschel-Suppe, amerikanisch. 3. Huhner-Rahmsuppe. If. Gebratene Bachforelle. 5. Gekochte Rindsbrust, Meerrettich-Tunke, Briih-Kartoffeln. 6. Ganseklein, amerikanisch. 7. Gedampfte Lammzunge, Riibenmus. 8. Rindsbraten mit Blumenkohl & Bratkartoffeln. 9. Huhn-Frikassee 10. Frankfurter Wurste, Kartoffelmus, Sauerkraut. 11. Hackfleisch-Pastete, englisch. Auf Besondere Bestellung: Austern and Muscheln: 1. Blue Point-Austern in d. Schale 2. Cape Cod-Austern in der Schale 8. 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 1U. Sardienen auf Rostbrot 15. Kaviar auf Rostbrot Sappen : 16. Fleischbriihe mit Reis 17. Kraftsuppe, Windsor 18. Durchgestr. Erbsensuppe 19. Tomaten-Rahmsuppe 20. Hummer-Rahmsuppe Eier: 21. Gekocht 22. Gebraten 23. Gebraten mit Speck 24. Gebraten mit Schinken 25. Ruhreier, einfach 26. Ruhreier mit Lachs 27. Ruhreier mit Schinken 28. Ruhreier mit Speck 29. Ruhreier mit Tomaten 30. Ruhreier mit Spargel 31. Ruhreier mit Fruchtgallerte 32. Eierkuchen, einfach 33. Eierkuchen mit Rum 34. Eierkuchen mit Pilzen 35. Eierknchen-Auflauf Fisch : 36. Gebratene Stinte 37. Gebratene Stinte mit Remo- [laden-Tunke 38. Gebratener Hering 39. Gebratener Weissling 40. Gekochter Stutzkopf 41- Gekochte Barbe 42. 43. Fischkrusteln Fischkuchen Krustentiere : 4h Hummer mit Majonese Table Cards In More Than One Language 57 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 Rindstuck, gebraten 55. Kleines Rindstuck m. Zwiebeln 56. Rind-Ruckenstuck, gebraten 57. Rind-Ruckenstiick, m. Zwiebeln 58. Rind-Lendenstuck, gebraten 59. Brotierter Kalbschnitzel, Wie- ner Art 60. Schweins-Rostbraten 61. Gedampfte Nieren 62. Rindfleisch-Gehack, gebraten 63. Rindfleisch-Gehack, mit Ei 64. Kalbs-Frikassee 65. Gerostetes Wildstuck 66. Rindsgoulasch Geflugel: 68. Gebratener Puter 69. Gebratene Taube 70. Gebratenes Kiicken 71. Uebersulzte Huhnbrust 72. Huhn-Frikassee Gemiise : 78. Blumenkohl 74. Weisskohl 75. Rotkohl 76. Brechbohnen 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 gebraten 89. Deutsch gebraten 90. Rahm-Kartoffeln 91. Minze-Kartoffeln 92. Lyonische Art 93. Briih-Kartoffeln Salate : 94- Rote Beete 95. Kartoffel 96. Kartoffel mit Speck 97. Kartoffel mit Majonese 98. Lattich 99. Spargel 100. Lowenzahn 101. Hering, gemischt 102. Fisch 103. Frucht. gemischt 104. Hummer Kalte Speisen: 105. Amerikanischer Rauch-Shinken 106. Gekochter Schinken 107. 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 117. Geraucherte Rindszunge Brotchen mit 119. Gerau chert. 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: 130. 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 Friichte: 140. Apfel 141. Birne Table Cards In More Than One Language 142. Orange Getranke: 143. Ananas U9. Kaffee 144. 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 Conehas 2. Ostras de Cape Cod en Conchas 3. 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 IS. Sardinas 1U. 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 2U. 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 3h. Omeleta con Hongas 35. Omeleta soplada Pescado : 36. Espirenques fritos 37. Espirenques fritos, Salsa [Remouladi 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 Folomo 59. Rebanada de Terner [panadeada, Viena 60. Carbonada de Cerdo 61. Rinones estofados 62. Picadillo de Vaca 63. Picadillo de Vaca con Huevo 64. Fricase de Ternero 65. Pedazo de Venado emparrillado 66. Goulash de Vaca Aves : 67. Gallina asada 68. Pavo asado 69. Faloma 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 gratinados 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 108 109 91. con Menta 92. a la Lyonesa 93. con Caldo Ensaladas : 91+. 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 Vaca ahumada 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 vinagr* 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 140. Manzana »-ioa— '. Ul. Pera „ ^ Se&ufos: 142. Naranja U 9 - 5 a J? _U3 Pifia * 50 - Cafe > c °P a chica 144. Cerizas 75i - Cafe > con Crema 152. Cafe con Nata batida Quesos: 153, Te i45. Gruyere 154. Cocoa .Ufl. 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 which 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 ate 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 stuffed always must be mentioned in connection with a dish and never a style designation alone for a sauce or a stuffing. Otherwise a garnish (garniture) can be misunderstood as: Poitrine de veau, sauce a Vallemande (Breast of veal, German sauce) ; Poitrine de veau, farcie a Valle- mande (Breast of veal, German stuffing, or stuffed in German style) ; Poitrine de veau, /gar- iture a Vallemande (Breast of veal, German /garnish/) . If the words sauce and stuff- ed are left out then a Vallemande (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 IT. S. A. y 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 lobster 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, an, aux, en ; the English with, and, in style; the Spanish can, y, a la; the Germans mit, unci, 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 l'allemande, puree, croquettes, a la parisienne, a la julienne, creme Saratoga. 66 The Art of Naming Dishes POMMES DE TERRE Roties , Bouillies Au four Grillees Frites, Franchise Frites, allemande a la Parisienne a la Julienne Croquettes Puree Saratoga Creme POTATOES Fried, baked, boiled, gratinated, French fried, German fried, puree, croquettes, Parisian, julienne (shredded or baked), cream, Saratoga. Julienne (shredded and baked) Croquettes Puree Saratoga Cream Fried Boiled Baked Broiled French fried German fried Parisian PAPAS Fritas, horneadas, cocidas, gratinadas, fritas a la francesa, fritas a la alemanesa, pure, croquetas, a la parisiense, a la julienne, crema, Saratoga. Fritas Cocidas Horneadas Emparrilladas Fritas a la francesa Fritas a la alemanesa a la Parisiense a la Julienne Croquetas Pure Saratoga Crema KARTOFFELN : Gebraten, gebacken, gekocht, krumiert & ge- backen, franzosisch gebraten, deutsch gebraten, Mus, Krusteln, Pariser Art, gebackene Streifen, Rahm, Saratoga. Gebraten Gekocht Gebacken Gerostet Franzosisch gebraten Deutsch gebraten Pariser Art Gebackene Streifen Krusteln Mus Saratoga 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 l'americaine 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 n , _ [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 (Sosc), Villeroi Salsa Villeroi Villeroi-Tunke; Villeroi-Sose Legumbres mixtas a la Villeroi Gemischtes Gemuse nach Villeroi Legumbres mixtas, Villeroi Gemischtes Gemiisc, 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 s a n c e and Villeroi-Tunke (Villeroi-Sose) in English and German. As to the designations in German, note the following: All geographical adjectives with the ending is eh 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 Sou- b i s e for a soup. And if they write Orly d'asperges then it does mean nothing else but Asperges a VOrly (Asperges a la 6/ 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 Yeal with String Beans, etc. 3. Plain sauces, garnitures, fillings and salads should be named according to their in- gredients : Butter Sauce, Apple Sauce, Tomato Sauce, Bread Filling, Potato Salad, Fruit Salad, as to garnitures : with French fried Potatoes, with Asparagus Tips, etc. If. Several ingredients in soups are fol- lowed by style names, e. g. Thick Chick- en Soup, Hortense, etc. J. 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- go (Marengo Sauce), S a u c e/, /Rachel (Rachel Sauce), Sauce/, /S o u b i s e (Soubise Sauce), etc. 6. Complicated prepared garnitures are designated bv proper names, etc. The word garniture can be left out and the proper names, etc., can follow right after the name of the m- gredwmts 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, .Millionaire). 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 : Goulash/, /H u n- garian (Hungarian Goulash); Goulash/, /Bohemian (Bohemian Goulash); Chicken 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 No. 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 jvaiters 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 : a 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 Roastbeef with Po- tato Dumplings; Griblet Soup, Spanish; etc. for Apple Beignet; Vol-au- vent b f 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. Rather 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 s t y 1 e 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), elm rentier e (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. 77 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 a la \maniere de\ char cutler 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 i^ot 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 s t y 1 e. Geographical Names FRENCH: Abyssinie abyssinien, s, ne, nes a l'abyssinienne Afghanistan afghan, s, se, ses a l'afghanse Afrique africain, s, e, es a l'africaine Albanie albanien, s, ne, nes a l'albanienne Alexandrie alexandrien, s, ne, nes a l'exandrienne Algerie algerien, s, ne, nes a Palgerienne Allemagne allemand, s, e, es a l'allemande Alsace alsacien, s, ne, nes a l'alsacienne Amerique americain, s, e, es a Tamericaine Andalousie andalousien, s, ne, nes ; [andalous, -, e, es a l'andalousienne (andalouse) Anrdinople ; Andrianopolis andrianopolitain, s, e, es a randrianopolitaine Angleterre anglais, -, e, es a l'anglaise Argentine argentin, s, e, es a Targentine 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 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 albanisch e 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 Argentinien 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 80 FRENCH: arlesien, s, ne, nes a l'arlesienne Armenie armenien, s, ne, nes a l'armenienne Arras arrageois, -, e, es a l'arrageoise Asie asiatique, s, se, ses a l'asiatiquese Assyrie assyrien, s, ne, nes a Passyrienne Athenes athenien, s, ne, nes a l'athenienne Australie australien, s, ne, nes a l'australienne 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 barceldnaise Batavie batavien, s, ne, nes a la batavienne Baviere bavarois, -, e, es a la bavaroise Beam beamais, -, 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 Armenien 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 australische 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 Bearner auf Bearner Art Belgien 81 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 82 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 Brussel auf Briisseler Art Buenos-Aires auf Bonaerenser Art Bukowina auf Buko winer Art Bulgarien auf bulgarische Art 83 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 Borgofia a la borgofia Brema bremens/o f os, a, as a la bremensa Brasil brasilefi/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 84 FRENCH: Caire caireois, -, e, es a la caireoise Calabre calabrais, -, e, es a la calabraise Caledonie a la caledonienne Californie 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 Ecosse ecossais, -, e, es a l'ecossaise Egypte egyptien, s, ne, nes a Pegyptienne Epinal 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 85 GERMAN: Cairo; Kairo Kairoaner auf Kairoaner Art 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 chilefia 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 escoces, es, a, as a la escocesa Egipto egipcian/o, os, a, as a la egipciana Epinal a la Epinal 86 FRENCH: Espagne espagnol. s, e, es a Pespagnole Finlande finnois, -, e, es a la finnoise Flandre a la flamande Floride a la floridienne (floride) Florence a la florentine France frangais, -, e, es a la francaise 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 Groenland 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 havanesisch e Art Hawai 87 SPANISH: Espafia espanol, es, a, as a la espanola Finland/i/a finlandes, 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 f ranee sa Frisia a la frisona Franc/o/forte franc/o/fortes, es, a, as a la francforta (francoforta ; francofortesa) Gascona a la gascona Genova 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 88 FRENCH: a l'hawaienne Helvetie a l'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 l'indienne Irlande irlandais, -, e, es a l'irlandaise Islande islande, -, e, es a Tislandaise Italie italien, s, ne, nes a l'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 89 GERMAN: auf hawaische Art Helvetia auf helvetianische Art Holland hollandisch auf hollandische Art Hoi stein auf holsteinische Art Ungarn ungarisch auf ungarische Art Indien indisch auf indische Art Irland irlandisch auf irlandische Art Island Islander; islandisch auf islandische 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 90 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 nicoise Normandie normand, s, e, es a la normande Norvege; Norvege a la norvegienne Nevers a la nivernaise Orleans orleanais, -, e, es a l'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 Munchener auf Munchener Art Neapel neapolitanisch auf neapolitanische Art Nizza auf Nizzaer Art Normandie 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 91 SPANISH: a la maltesa Marengo a la Marengo Marsella a la marsellena Marylanda a l a marylandesa Mesina a la mesinaesa Mejico mejican/o, os, a, as a Ja 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 92 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 romain, -, 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 scandinavienne 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 Hhein auf rheinische Art Rochelle auf Rocheller Art Rom romisch auf romische Art Russland auf russische Art Sardinien auf sardinische Art S a vo i en ; S a voyen 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 Thuringen 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 Cerdena a la sarda Saboya a la saboyana Sajonia sajon, es, a, as a la sajona Escandinavia ; 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 93 94 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 95 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 turkisch auf turkische Art Tyrol Tyroler auf Tyroler Art Warschau 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 Turin a a la turiana Turquia turc/o, os, a, as , 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 Ave 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 tlie 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 i or whom if 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 : English : 1. de (d') de la (de 1') 1. from, of, with, in du des 2. au aux 2. with a la (a T) 3. en 3. in, as, like of 4. et 4. and 5. ou 5. or Spanish : German : 1. de, con, en 1. aus, von, mit, in 2. con 2. mit 3. en, como, como de 3. in, wie von 4. y 4. und 5. 6, u 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 francais 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 y , de la, d V, 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 following 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 V). 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 V) 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 d e la Loire, vin de la Moselle, heroes 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 y East River, etc. As to the adjectives see later explanation. jln 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, Kase aas, Kdse vom, Kdsc 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 Rindfleisch-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 nmst 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 Testragon 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] Rules 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 (a V) e. g., it shonld not he 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 a la creme au celeri is a cream soup which contains celery. If it were a cream soup of celery it would be called potage a la creme de celeri. Mayonnaise a 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:'., aux, a 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, a la (a P),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 a V must be written, a 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 but not au ab- bricots or a Vdbricots, 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, mil 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 1' 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 V) 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 (mode) _, . , , d'Amerique^ heese in American style Fromage a la maniere americaine Fromage a Tamericaine Cheese, American style Fromage, americaine Cheese, American Rules of Grammar in Four Languages 121 Spanish: German: Queso a la manera (moda) de America^.. , . , Queso a la manera (moda) americana ase auf amerikan ische Art Queso a la americana Kase, amerikanische Art Queso, americana 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. Aveal 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 Chicken in mayonnaise Veau en cari Veal in curry Potage en tortue Mock turle soup; Soup like of turtle Carottes et pois Carrots and peas Poisson ou viande Fish or meat Spanish : 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 Mohren und Erbsen Pescado 6 carne 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 a s p a r- agus like, fricassee is aspara- gus in fricassee sauce is fric- asseed asparagus. Cuisse de pore roH 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. Rules of Gramma?* of Four Languages 123 The Using of Adjectives s. m. pi. m. s. f. pi. 1 s. m. pi. m. s. f. pi. f. s. m. pi. m. s. f. s. f. pi. f. s. m. pi. m. pi. 1 s. m. pi. m. s. f. pi. f. s. m. pi. m. s. f. pi. f. French : Amerique americain, s, e, es Allemagne allemand, s, e, es Fromage d' Amerique Fromages d' Amerique Biere d'Allemagne Bieres d'Allemagne Fromage americain Fromages americains Biere americaine Bieres americaines Fromage allemand Fromages allemands Bieie ailemande Biere a l'americaine Bieres allemandes Fromage a l'americaine Fromages a l'americaine Bieres a l'americaine Fromage a l'allemande Fromages a l'allemande Biere a l'allemande Bieres a l'allemande Perdreau roti Perdreaux rotis Pomme de terre rotie 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 b\oeuf 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 write ragii cle 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 pomme farcis, albaricoque 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 Gefiillter 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 gefullt 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. Rules 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 brun, 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 Language 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/o, 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 Speckhulle 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; iiberglanzt; 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, nouyelle, 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 Gramma?- of Four Languages 131 harinad/o, os, a, as meliert marinad/o, os, a, as mariniert mezclad/o, os, a, as; mixt/o, gemischt [os, a, as negr/o, os, a, as schwarz nuev/o, os, a, as neu abigarrad/o, os, a, as; farbig; bunt; gemischt [variegado panad/o, os, a, as ; panadeado brotiert comprimid/o, os, a, as gepresst pequen/o, os, a, as klein mechad/o, os, a, as gespickt frit/o, os, a, as, en sarten gebraten in der Pfanne pimentad/o, os, a, as gepfeffert hech/o, os, a, as fertig tostad/o, os, a, as gebraunt roj/o, os, a, as rot asad/o, os, a, as gebraten arrollad/o, os, a, as; rollado gerollt saladill/o, os, a, as; salado gesalzen ; gepokelt sotead/o, os, a, as iiberbraten ; geschwungen sec/o, os, a, as getrocknet soplad/o, os, a, as auf gelauf en ; auf geblase^ dulce, s ; azucarad/o, os, a, as suss; gesusst; gezuckert criadillad/o, os, a, as getruffelt verde, s 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> a?, or z do not change. Nouns with the ending aa, eau^ and the Atford 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 w in the singular then the masculine w r ords 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-dotix (alike in in masculine - singular - plural), augre-doiice (feminine - singular) aigre-douees (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 . Rules 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: f ranees and franceses, ets. The feminine form of the adjectives with the endings o, ete, ote, change the end vowel into an a; peqneno and pequena. Adjectives with the ending an, on, or and the national adjectives become ana, ona, or a in feminine. All other adjectives, also a few with the ending or, have no other form in the feminine. The plural of the adjectives is formed like the plural of the nouns. PUNCTUATION : As 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 l'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 estof ado, 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. Rules 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 l'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, English. 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, Engllish. 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. Regarding the writing of singular or plu- ral on menus and bills of fare the following should he kept in mind. Such items and pieces of food of which a guest may have only one for a certain price, (must 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 Avhich 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. i 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: Fruhstuck. 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 "with" 139 French Words most commonly used with the Preposition 'with" FRENCH: a rail a 1'aillolis a Tammende a 1'amourette aux anchois a 1'aneth a 1'anis a l'ananas 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 d*huitres 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 with carrots and oyster plant with caraway with curry with caviare with celery with mushrooms with chervil with cherries with brain [not used] with lamb's brain with mushrooms with filled mushrooms with chicory with sausage-ragout with cabbage with cabbage with cauliflower with Savoy cabbage with turnip-cabbage with red cabbage with sourcrout with chives with lemon with lemons with cognac-brandy with baked cucumbers with cucumbers with consomme with dried currants with gherkins with gherkins and olives with court-bouillon with crabs with oyster-crabs with cream with sour cream with whipped cream with chestnut cream with cress with water cress with shrimps with croquettes with brain croquettes French Words and the Preposition "with" 141 aux croquettes de macarone/s (macaroni/s/) aux croquettes de volaille a la croutes aux croutons aux croutons de legumes au cumin aux echalottes aux ecrevisses a l'epinard aux escargots a l'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 lliuile aux huftres with macaroni croquettes with chicken croquettes with crust (bread crust) with small crusts with vegetable dice with caraway with shallots with crayfish with spinach with snails with tarragon with chestnut filling with fennel with chicken fillets with trout fillets with fine herbs with liver with chicken liver with 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 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 aux marrons with chestnuts aux moules with mussels a la moutarde with mustard aux navets with turnips aux navets rissoles with brawned turnips aux nids d'hirondelles with bird's nests (swallow [nests) aux noques with nodes aux noques de beurre with butter nodes aux nouilles with noodles aux oeufs with egg(s) aux oeufs poches with poached egg(s) aux oignons with onions aux olives with olives a l'omelette with omelet aux omelettes with omelets a l'orge perle with pearl barley a l'oseille with sorrel au pain with bread aux pains de chevreuil with vension rolls aux pains d'ecrevisses with crayfish rolls aux pains d'epinards with spinach rolls aux pains de faisan with pheasant rolls aux pains de foie gras with fat-liver rolls au palais de boeuf with ox' palate French Words and the Preposition "with 1 143 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 carrotb 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 J.44 French Words and the Preposition "ivith" /a la/ sauce vinaigrette au saumon with green sauce with vinegrette with salmon /a la/ sauce verte au saumon fume with roast meat with smoked salmon au saucisse (saucisson) with sausage aux saucissons (saucisses) with sausages a la sauge a la semoule with sage with semolina au tapioca a la tete de veau with tapioca with calf's head aux tomates with tomatoes aux topinambours aux trois /pot de/ creme aux trois racines aux truffes with Jerusalem artichokes with /tricolo/ red custard with /tricolo/ red root [vegetables with truffles aux veau et jambon au veloute with veal and ham with white sauce aux vermicelles with vermicelli au vin with wine au vin blanc with white wine au vin rouge a la viande with red wine with meat a la viande rotie with roast meat 1Y141 i *o M ^ .V*\.i^. » Sti&kS ^JSkS, **&k:* o » <**. %/ £&£ \/ .7S&&-. 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