1. Porcini is often dried and may be served both hot or cold. It is the mushroom known as cäpe de Bordeaux.
2. Frying is one of the best ways to cook this variety of potato, but it also has good general purpose uses.
3. This is the herb bergamot, also known as bee balm. It was used as an alternative tea during the time of the Boston Tea Party.
4. Part des Anges refers to the loss of the spirit through evaporation.
5. Traditionally, the chicken is served with banana, bacon rolls, corn fritters and cream gravy, which is simply a thickened cream.
6. These two seaweed sauces, samphire being green in colour and laver purple, were normally served in Wales.
7. For pané, plain breadcrumbs are used. For reformé, the mixture should contain chopped ham and chopped parsley.
8. It was served as a sauce. A purée of celery and nutmeg was added to a basic cream sauce.
9. This dish in France is known as paupiette de boeuf.
10. Emincé de volaille à la king may be served with a border of pilau rice or browned duchesse potato.
11. These problems with choux paste are normally caused by the basic mixture being over-cooked.
12. This is a suet roll filled with bacon and onion, thought to have originated in the Bishop’s Stortford area. The name is believed to have been used by the poor, as a slang expression because it “plugged” hunger.
13. This canapé uses flaked fillet of smoked haddock. The fish is served on toast and topped with hard boiled egg.
14. This is a traditional Scandinavian dish, which is mixed at the table. The centre is a raw egg yolk, surrounded by rings of anchovy, capers, onion and beetroot.
15. Niacin is found in vitamin B, which has its source in liver, bacon and kidney.
Published by: The Caterer