This section is from the book "The Art Of Naming Dishes On Bills Of Fare", by L. Schumacher. Also available from Amazon: The Art of Naming Dishes on Bills of Fare.
There is no doubt that this way of naming dishes is the only effective method of reforming and doing away with the medly that now generally exists. It must be understood that a plain and intelligible menu and bill of fare is exactly the same as an attractive advertisement and has the same value of silent salesmanship. The author is sure that the system, if carried out, will also avoid most of the food waste which now occurs, because it eliminates the sending back of dishes by guests and the spoiling of goods in stock. This, on account of the many patrons who order without knowledge of what the names of dishes represent and inversely there are many dishes which have names unintelligible to guests and therefore are not ordered. In particular table d'hote dinners would not have the immense waste, and many millions which are now lost could be saved. Next to these advantages, there are others which should not be underestimated. Waiters, waitresses, etc., will be relieved of the study regarding names of dishes which, as at present, can never be studied to perfection because the medly is too great. The attendants will have to deal with only such names as are plain and intelligible to everybody. This will make them better waiters, and in a shorter time. Translators will have much easier work. Instead of going through a thick volume, the necessary culinary names in several languages can be given in a booklet of a size that fits the waistcoat pocket, because all style names (in.....................style, a la ........................) which makes the culinary languages so confusing and difficult, are considered as secondary, and the waiter or waitress does not need to bother with them, when the principle ingredients and kinds of preparations are given.
This work also is a precursor of a series of culinary cyclopeadical dictionaries which will be published in six volumes:
English - French and French - English English - Spanish and Spanish - English. English - German and German - English. French - Spanish and Spanish - French. French - German and German - French. Spanish - German and German - Spanish.
That this little work may contribute to greater clarity and simplicity is the main desire of the writer, because in the naming of dishes there is so much to be improved which would be mutually beneficial.
THE AUTHOR, NEW YORK CITY
A paranthesis at the end of a word indicates the singular and plural:
One or more words in paranthesis at the end or in the middle of a translation means that such can be used for the foregoing word: Veal 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.
Faux, -, fausse, s.
frit o, s, a, as. singular - Masculine
hollandais, -, e, es. Plural - Masculine
singular - Feminine
Plural - Feminine