One of the most complicated branches of cookery is entree-making and made-up dishes, with its endless variety, and it is still on the increase. Thus the standard principle of such is often altered or disregarded, as occasion may arise. Full details of hundreds of high-class modern and light entrees are dealt with under their headings. X Principles of Cookery. Venturing a remark on the two main constituents of entrees and sauces — good wine and good butter — it is often assumed that, for cooking purposes, wine of an inferior quality may be used ; and one cannot protest too strongly against this mistaken idea— the wine used should be of good aroma and body, without which successful cooking is impossible. The same remarks apply to good butter; with bad butter it is impossible to make anything good. The objec- tion frequently brought against sauces and entrees being indigestible arises principally from their being prepared with inferior butter, a practice which should entirely be condemned. The greatest and cleverest chef in the world cannot produce palatable food without the best of provisions and materials. CONTENTS. PART I. Hors d’CEuvres PAGE 1 Savouries .... . . • • • • 17 Sandwiches ... 27 PART II. Potage (Soups), Clear and Thick, with Instructions on Bouillon ... 31 Consommes ... ... ... 35 Yeloute • • • . . , 68 Puree ... • • • ■ • • 69 Cremes ... 70 Bisque, etc. ... ... 73 PART III. (Eufs (Eggs) sur le Plat 101 Brouilles (Scrambled) ... 107 Poches (Poached) 111 en Cocotte (in Cocotte) 121 Moules (in Moulds) 123 Frits (Fried) 126 Farcis (Farced) Hot 127 5 5 5 5 Cold ... ... ... 129 Omelettes 132 (Eufs de Pluviers (Plovers’ Eggs) ... 139 de Yanneaux (Lapwings’ Eggs) 139 PART IY. Poissons (Fish) — Soles et Filets ... • • • • • • 142 Matelotte 164 Timbales de Soles • • • 165 Saumon (Salmon) • • • • • f 166 Truite (Trout) ... 168 Xll Contents. Poissons (FiBh) — continued. Turbot ... Barbue (Brill) ... Merlan (Whiting) Anguille (Eels) .. Carpe (Carp) Plie (Plaice) Esturgeon (Sturgeon) ... Carrelets (Flounders) ... Brochets (Pike) Cabillaud (Cod) Blanchaille (Whitebait) Rouget (Red Mullet) ... Maquereau (Mackerel) ... Eperlan (Smelts and SparkliDgs) Grenouille (Frogs) Homard (Lobster) Langouste (Crawfish) ... Ecrevisses (Crayfish) ... Huitres (Oysters) Bluefish Clam King Fish ... Red Snapper Shad Stripped Bass PART V. American Garniture (Garnishes) Sauces (Instructions on) Espagnole, Jus lie, Demiglace Essences Fumets Coulis Veloute Sauces (Hot and Cold) Beurres Composes (Savoury Butte Gniocchi Nouilles Polenta Macaroni Lazagnes Raviole Spaghetti Rice ... •) PAGE 170 171 171 174 174 174 174 174 175 176 177 177 179 180 180 184 187 187 188 181 190 204 206 208 210 210 211 214 232 233 234 234 234 235 235 236 236 Contents. xm PART YI. PAGB Entrees (various) — Entree Yolantes (Light Entrees) ... ... ... 238 Bouches ... ... ... ... ••• 238 Cassolette ... ... ... ... ... 240 Yol-au-Yent ... ... ... ••• ... ••• 240 Croquettes ... ... ... ... ... ... 241 Crepinettes ... .. ... ... ... ... 242 Kromeskies ... ... ... ... ... ... 243 Croiistades ... ... ... ... -•• ... 243 Timbales .. ... ... ... ... ... 243 Medaillons ... ... ... ... ... ... 246 Mousseline et Mousse ... ... ... ... ... 246 Quenelles or Boudins ... ... ... ... ... 247

AI-modernized reading of the original text

One of the most complicated branches of cookery is entree-making and made-up dishes, with its endless variety, and it is still on the increase. Thus the standard principle of such is often altered or disregarded, as occasion may arise. Full details of hundreds of high-class modern and light entrees are dealt with under their headings. Principles of Cookery. Venturing a remark on the two main constituents of entrees and sauces — good wine and good butter — it is often assumed that, for cooking purposes, wine of an inferior quality may be used ; and one cannot protest too strongly against this mistaken idea— the wine used should be of good aroma and body, without which successful cooking is impossible. The same remarks apply to good butter; with bad butter it is impossible to make anything good. The objection frequently brought against sauces and entrees being indigestible arises principally from their being prepared with inferior butter, a practice which should entirely be condemned. The greatest and cleverest chef in the world cannot produce palatable food without the best of provisions and materials. CONTENTS. PART I. Hors d’CEuvres Savouries .... . . • • • • Sandwiches ... PART II. Potage (Soups), Clear and Thick, with Instructions on Bouillon ... Consommes ... ... ... Veloute • • • . . , Puree ... • • • ■ • • Cremes ... Bisque, etc. ... ... PART III. (Eufs (Eggs) sur le Plat Brouilles (Scrambled) ... Poches (Poached) en Cocotte (in Cocotte) Moules (in Moulds) Frits (Fried) Farcis (Farced) Hot 5 5 5 5 Cold ... ... ... Omelettes (Eufs de Pluviers (Plovers’ Eggs) ... de Yanneaux (Lapwings’ Eggs) PART IY. Poissons (Fish) — Soles et Filets ... • • • • • • Matelotte Timbales de Soles • • • Saumon (Salmon) • • • • • f Truite (Trout) ... Contents. Poissons (FiBh) — continued. Turbot ... Barbue (Brill) ... Merlan (Whiting) Anguille (Eels) .. Carpe (Carp) Plie (Plaice) Esturgeon (Sturgeon) ... Carrelets (Flounders) ... Brochets (Pike) Cabillaud (Cod) Blanchaille (Whitebait) Rouget (Red Mullet) ... Maquereau (Mackerel) ... Eperlan (Smelts and Sparklings) Grenouille (Frogs) Homard (Lobster) Langouste (Crawfish) ... Ecrevisses (Crayfish) ... Huitres (Oysters) Bluefish Clam King Fish ... Red Snapper Shad Stripped Bass PART V. American Garniture (Garnishes) Sauces (Instructions on) Espagnole, Jus lie, Demiglace Essences Fumets Coulis Veloute Sauces (Hot and Cold) Beurres Composes (Savoury Butter) Gnocchi Nouilles Polenta Macaroni Lasagnes Ravioli Spaghetti Rice ... •) Contents. xm PART YI. PAGB Entrees (various) — Entree Volantes (Light Entrees) ... ... ... 238 Bouches ... ... ... ... ••• 238 Cassolette ... ... ... ... ... 240 Vol-au-Vent ... ... ... ••• ... ••• 240 Croquettes ... ... ... ... ... ... 241 Crepinettes ... .. ... ... ... ... 242 Kromeskies ... ... ... ... ... ... 243 Croustades ... ... ... ... -•• ... 243 Timbales .. ... ... ... ... ... 243 Medaillons ... ... ... ... ... ... 246 Mousseline et Mousse ... ... ... ... ... 246 Quenelles or Boudins ... ... ... ... ... 247

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