Call it a Gallimaufry, but don't call it late for dinner

[ad. F. galimafrée, of unknown origin.]
1. A dish made by hashing up odds and ends of food; a hodge-podge, a ragout. rare exc. dial.
2. transf. and fig. A heterogeneous mixture, a confused jumble, a ridiculous medley.
3. A promiscuous assemblage (of persons).
4. Said somewhat contemptuously of a person: A man of many accomplishments; a composite character. Now rare.
Hence galli"maufrical a., miscellaneous.

Where, O Where did such a marvellously obtuse word spring from? Not even the OED knows, it seems. And yet, here it is, and even proven by the Bard in Merry Wives of Windsor:

1598 Shakes. Merry W. ii. i. 119 He wooes both high and low+he loues the Gally-mawfry (Ford) perpend.

Gallimaufry was standard fare for me in undergrad; sometimes it was a cullinary challenge to make leftovers stretch until your next payday.

This word also reminds me of the food poems written by the baker friend of Cyrano de Bergerac, RAGUENEAU -- the one who "sponsored" all of the poets who then ate him out of house and home, and whose wife used their masterpieces as wrappers for the pastries.

RAGUENEAU:

How almond tartlets are made.

Beat your eggs up, light and quick;

Froth them thick;

Mingle with them while you beat

Juice of lemon, essence fine;

Then combine

The burst milk of almonds sweet.

Circle with a custard paste

The slim waist

Of your tartlet-molds; the top

With a skillful finger print,

Nick and dint,

Round their edge, then, drop by drop,

In its little dainty bed

Your cream shed:

In the oven place each mold:

Reappearing, softly browned,

The renowned

Almond tartlets you behold! (scene 2 IV., Cyrano De Bergerac, by Edmond Rostand c/o Project Guttenburg)

It sounds even better in the original French, but it is not too bad in English.