\^ ^
BY Ch. Herman Sen:;
Cornell University Library
TX 740.S45
Recherche entrees :a collection of the
3 1924 001 709 041
FROM THE LIBRARY OF
James B. Herndon, Jr.
PRESENTED BY HIM TO THE
School of Hotel
Administration
CORNELL UNIVERSITY
Cornell University
Library
The original of tliis book is in
tine Cornell University Library.
There are no known copyright restrictions in
the United States on the use of the text.
http://www.archive.org/details/cu31924001709041
Recherche . . .
ENTREES . .
A COLLECTION
OF THE LATEST AND
MOST POPULAR DISHES.
BY
C. HERMAN SENN.
Attthor of
" The New Century Cookery Book," " Practical Gastronomy," " French
Menus," " RechercM Side Dishes," " RecherchS Lunch and Dinner
Sv/eets," "Breakfast and Supper Dishes," "Ices and How to
Make Them," "Eggs and Omelets," "A Book of Salads,"
"Chafing-dish and Casserole Cookery," etc. etc.
London :
The Food and Cookery Publishing Agency,
Westminster, S.W.
CONTENTS.
PAGE
Entries, Introductory Chapter ...
7
Light Entries
IS
Some Vegetable Entrees and Fariinge Dishes
.. 36
A Selection of Fish Entries .,.
.. 56
Entries of Veal
.. 69
Entries of Beef
.. 89
Entrdes of Lamb and Mutton ...
104
Entrees of Poultry
.. 119
Entries of Game
148
Sauces and Auxiliaries
•• 173
List of Illustrations
.. 191
General Index
•• 193
Mark the Economy.
^-teaspoonful of L E M C O
makes a breakfast cup of deli-
cious strengthening bouillon —
1 6 breakfast cups in a 2-oz, jar.
It goes just as far in cooking.
"LEMCO"
4, Lloyd's Avenue, London, E.G.
Preface.
The recipes collected in the present volume represent
the newest and most popular Entries of the present
time, and the dishes described are of ths highest type of
the Continental cuisine.
This work, although extensive, must not be regarded
to embrace the entire branch of this important course of
the culinary art, but rather as supplementary to, or in
advance of, the chapters devoted to Entries in regular
standard works on cookery.
As explained in the first part of the book. Entries form
the most important part of a correctly planned and well
governed Dinner, and as this course has of late years been
considerably modified, a greater variety of dishes are
now admitted under this particular heading. The up-to-
date chef will, therefore, have a much wider scope for
these dishes.
The most noteworthy dishes dealt with have been
demonstrated by me at the National Training School of
Cookery during the last and present season, and every
recipe given has been actually prepared and tested by me,
so that there should be no fear of failure, provided the
directions are carefully followed.
In compiling the recipes, I have endeavoured to
explain the method of preparing each dish as clearly and
concisely as possible, in order that any cook possessing
the necessary rudimentary knowledge should be able to
carry out the directions without great difficulty.
Every recipe is complete in itself, and cross references,
so common in many cookery books, have as much as
possible been avoided.
A special feature has been made of the illustrations
given, which are taken from actual photographs of the
dishes made according to the recipes.
It will be noticed that the decorations and garniture
suggested in the various dishes, and more especially those
for " cold service," are all edible and wholesome. Over-
decoration and extravagance in the use of materials,
especially purely ornamental decorations, have been
rigidly excluded. At the same time, elegance as well
as excellence, so essential in dishes of this description,
has been aimed at in every case.
London, April, 1907.
ENTRE-COTES GRILLES EDOUARD VII. (p. 1 01.)
BROCHETTES d'aGNEAU, TUEBIGO. (p. I08.)
PETITS PAINS DE MAUVIETTES.
(P- 103.)
Page 0
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
\^ ^
BY Ch. Herman Sen:;
Cornell University Library TX 740.S45
Recherche entrees :a collection of the
3 1924 001 709 041
FROM THE LIBRARY OF
James B. Herndon, Jr.
PRESENTED BY HIM TO THE
School of Hotel Administration
CORNELL UNIVERSITY
Cornell University Library
The original of this book is in tine Cornell University Library.
There are no known copyright restrictions in the United States on the use of the text.
http://www.archive.org/details/cu31924001709041
Recherche . . .
ENTREES . .
A COLLECTION
OF THE LATEST AND
MOST POPULAR DISHES.
BY
C. HERMAN SENN.
Attthor of
" The New Century Cookery Book," " Practical Gastronomy," " French
Menus," " Recherché Side Dishes," "Recherché Lunchh and Dinner
Sv/eets," "Breakfast and Supper Dishes," "Ices and How to
Make Them," "Eggs and Omelets," "A Book of Salads,"
"Chafing-dish and Casserole Cookery," etc. etc.
London :
The Food and Cookery Publishing Agency,
Westminster, S.W.
CONTENTS.
Entrees, Introductory Chapter ...
Light Entrees
IS
Some Vegetable Entrees and Farinaceous Dishes
.. 36
A Selection of Fish Entrees .,.
.. 56
Entrees of Veal
.. 69
Entrees of Beef
.. 89
Entrees of Lamb and Mutton ...
Entrees of Poultry
.. 119
Entrees of Game
Sauces and Auxiliaries
•• 173
List of Illustrations
.. 191
General Index
•• 193
Mark the Economy.
^-teaspoonful of L E M C O makes a breakfast cup of delicious strengthening bouillon — 1 6 breakfast cups in a 2-oz, jar. It goes just as far in cooking.
"LEMCO"
4, Lloyd's Avenue, London, E.G.
Preface.
The recipes collected in the present volume represent the newest and most popular Entries of the present time, and the dishes described are of the highest type of the Continental cuisine.
This work, although extensive, must not be regarded to embrace the entire branch of this important course of the culinary art, but rather as supplementary to, or in advance of, the chapters devoted to Entries in regular standard works on cookery.
As explained in the first part of the book. Entrees form the most important part of a correctly planned and well governed Dinner, and as this course has of late years been considerably modified, a greater variety of dishes are now admitted under this particular heading. The up-todate chef will, therefore, have a much wider scope for these dishes.
The most noteworthy dishes dealt with have been demonstrated by me at the National Training School of Cookery during the last and present season, and every recipe given has been actually prepared and tested by me, so that there should be no fear of failure, provided the directions are carefully followed.
In compiling the recipes, I have endeavoured to explain the method of preparing each dish as clearly and
concisely as possible, in order that any cook possessing the necessary rudimentary knowledge should be able to carry out the directions without great difficulty.
Every recipe is complete in itself, and cross references, so common in many cookery books, have as much as possible been avoided.
A special feature has been made of the illustrations given, which are taken from actual photographs of the dishes made according to the recipes.
It will be noticed that the decorations and garniture suggested in the various dishes, and more especially those for " cold service," are all edible and wholesome. Overdecoration and extravagance in the use of materials, especially purely ornamental decorations, have been rigidly excluded. At the same time, elegance as well as excellence, so essential in dishes of this description, has been aimed at in every case.
London, April, 1907.
ENTRE-COTES GRILLES EDOUARD VII. (p. 1 01.)
BROCHETTES d'aGNEAU, TUEBIGO. (p. I08.)
PETITS PAINS DE MAUVIETTES.
(P- 103.)