Name: The "Queen" cookery books: Entrees
Author: S. Beaty-Pownall

tfctee One Shilling. 22101424268 Med K8580 THE “ QUEEN ” COOKERY BOOKS I THE “QUEEN” COOKERY BOOKS No. 4. ENTREES. COLLECTED AND DESCRIBED BY S. BEATY - POWNALL, Departmental Editor “ Housewife and Cuisine,” Queen Newspaper and Author of “ A Book of Sauces.” THIRD EDITION. LONDON : H DEACE COX, “QUEEN” OFFICE, WINDSOR HOUSE, BREAM’S BUILDINGS, E.C. 1904. /o raotfozr LONDON PRINTED BT HORACE COX, WINDSOR HOUSE. BREAM’S BUILDINGS, E.C. WELLCOME INSTITUTE LIBRARY Coll. welMOmec Call No. Q7 PREFACE. Little, if any, originality is claimed for the following recipes, most of which have appeared in the Cookery columns of the Queen during the last eight or nine years, from whence they have been collected at the request of many readers of the Queen, to save reference to back numbers not always within reach. Additional recipes have, how- ever, been given, to bring this little work as much up to date as possible ; but all these, like the previous ones, have been carefully tested, and are all (as I know from practical experience) well within the capacity of any ordinary “ good plain cook,” gifted with fair intelligence and a little goodwill. I desire also to take this opportunity of acknow- ledging my indebtedness to the various authors of standard foreign cookery books, and also to offer my grateful thanks to Mrs. A. B. Marshall, and several other well-known chefs, whose kindness has so materially helped and rendered possible my work in these last years. S. Beaty-Pownall. June, 1904. CONTENTS. CHAPTER I. Entrees and Rechauffes CHAPTER H. Cutlets, Fillets, &c 2 CHAPTER III. Cutlets, &c. ( Continued ) 34 CHAPTER IV. Souffles, Mousses, &c. 61 CHAPTER V. Timbales, Vol-au-Vent, Patties, &c. 84 CHAPTER YI. TJnclassed Entrees 101 CHAPTER VII. Rachauffes 116 CHAPTER VIII. Rechauffes ( Continued ) 136 CHAPTER IX. Chaufroix, and other Cold Dishes ... 152 CHAPTER X. Chaufroix, &c. ( Continued ) ... 167 CHAPTER XI. Sauces ... 189 CHAPTER XII. Odds and Ends ... 221 Advertisements. The Largest Mustard Manufacturers in the World. COLMAN’S MUSTARD. Ask for D.S.F., with the yellow label, and see that COLMAN'S name and the Bull’s Head are on the tin. Obtained the GRAND PRIX, Paris Exhibition, 1900. COLMAN’S CORN FLOUR, For BLANC MANGES, CUSTARDS, &c. Made by Best Process from Rice. COLMAN’S SELF-RISING FLOUR. Made from the Finest Brands of Wheat. For BREAD, PASTRY, CAKES, PUDDINGS, SCONES, &e. J. & J. Colwian Ltd., 108, Cannon Street, London, E.C., & Carrow Works, Norwich. ENTREES. CilAPTEE I. ENTREES AND RECHAUFFES.

AI-modernized reading of the original text

Toffee One Shilling. 22101424268 THE “ QUEEN ” COOKERY BOOKS THE “QUEEN” COOKERY BOOKS No. 4. COLLECTED AND DESCRIBED BY S. BEATY - POWNALL, Departmental Editor “ Housewife and Cuisine,” Queen Newspaper and Author of “ A Book of Sauces.” THIRD EDITION. LONDON : HORACE COX, “QUEEN” OFFICE, WINDSOR HOUSE, BREAM’S BUILDINGS, E.C. LONDON PRINTED BT HORACE COX, WINDSOR HOUSE. BREAM’S BUILDINGS, E.C. WELLCOME INSTITUTE LIBRARY Coll. Call No. Q7 PREFACE. Little, if any, originality is claimed for the following recipes, most of which have appeared in the Cookery columns of the Queen during the last eight or nine years, from whence they have been collected at the request of many readers of the Queen, to save reference to back numbers not always within reach. Additional recipes have, however, been given, to bring this little work as much up to date as possible ; but all these, like the previous ones, have been carefully tested, and are all (as I know from practical experience) well within the capacity of any ordinary “ good plain cook,” gifted with fair intelligence and a little goodwill. I desire also to take this opportunity of acknowledging my indebtedness to the various authors of standard foreign cookery books, and also to offer my grateful thanks to Mrs. A. B. Marshall, and several other well-known chefs, whose kindness has so materially helped and rendered possible my work in these last years. S. Beaty-Pownall. June, 1904. CONTENTS. CHAPTER I. Entrees and Rechauffes CHAPTER H. Cutlets, Fillets, &c CHAPTER III. Cutlets, &c. ( Continued ) CHAPTER IV. Souffles, Mousses, &c. CHAPTER V. Timbales, Vol-au-Vent, Patties, &c. CHAPTER VI. TJnclassed Entrees CHAPTER VII. Rachauffes CHAPTER VIII. Rechauffes ( Continued ) CHAPTER IX. Chaufroix, and other Cold Dishes ... CHAPTER X. Chaufroix, &c. ( Continued ) ... CHAPTER XI. Sauces ... CHAPTER XII. Odds and Ends ... 221 Advertisements. The Largest Mustard Manufacturers in the World. COLMAN’S MUSTARD. Ask for D.S.F., with the yellow label, and see that COLMAN'S name and the Bull’s Head are on the tin. Obtained the GRAND PRIX, Paris Exhibition, 1900. COLMAN’S CORN FLOUR, For BLANC MANGES, CUSTARDS, &c. Made by Best Process from Rice. COLMAN’S SELF-RISING FLOUR. Made from the Finest Brands of Wheat. For BREAD, PASTRY, CAKES, PUDDINGS, SCONES, &e. J. & J. Colwian Ltd., 108, Cannon Street, London, E.C., & Carrow Works, Norwich. CilAPTEE I. ENTREES AND RECHAUFFES.