Entrees* INTRODUCTION. DISHES following the fish course or preceding the Remove, when such is served, are called Entries. The literal translation of the word into English would be " Entrance " ; and as a matter of fact the dishes served under this heading are considered by the Epicure as preparatory, or introductions to the more serious part of the dinner. Entrees are, however, generally looked upon as the most essential part of a dinner. There is much to be said for this, inasmuch as there may be dinners without Hors-d'CEuvre, even without Soup, and without a Remove or Relev^, but there can be no well balanced dinner without an Entree course. Entr&s are defined as " Dressed Dishes," or " Made Dishes." A dish bearing the name Entree is as a rule composed of more than one ingredient, as distinguished from solid meats served with a garnish. It has been said that a plain cook's idea of an Entree for special occasions is generally a sweetbread or chicken coated with a gluey-looking brown or white sauce, and a few truffles, some tinned mushrooms, or mac edoine badly heated, and for ordinary occasions a Rechauffe of meat or poultry dish of some kind. The Entree course affords immense scope for the talents of a chef, who is often able to prepare Entrees from materials which might otherwise be insipid and unattractive. It is not too much to assert that upon the Entree course lo Recherche "Entrees. those which are served with a sauce, and such which are served without a sauce, which is frequently the case with light Entrees. There are a large number of Entrees composed of slices of meat, sauteed, fried, grilled, broUed, or braised, dressed plainly with a good sauce, or if applicable with a dainty vegetable garnish. This garnish and sauce may also be applied to Removes (Releves) ; these, however, differ from Entrees inasmuch as in the former case the pieces are dressed small, whilst in the latter they usually consist of a boned joint, which is served whole. On the other hand there are other dishes of a more elaborate kind, both in preparation and garnish. All these come under the heading of Hot Entrees, solid, otherwise known as the smaU hot meats garnished, such as cutlets. Fillets, Grenadins, Escallops, Tournedos, large Patfe, Sweetbreads, Fricandeaux, Ragouts, Fricassees, Boudins, QueneUes, Salmis, Compotes, Timbales, etc., etc. Cold Entries. — ^This is known as the Cold Service. It is the most elegant and most artistic branch in Cookery in general, especially so when large dishes for special occasions are to be prepared, such as is the case for ball suppers, banquets, wedding breakfasts, grand buffets, etc., where the moulding or ornament in wax, fat, rice, etc., is at times required. Flowers, figures, etc., are occasionally introduced in a great variety. A great deal of skill and study is required for this branch of the art, which of late has, as before stated, been considerably modified, so much so that socles of wax and fat are no longer in vogue. This does not imply that no decora- tion is needed, so long as it is of an edible character. M^DAILLONS DE VOLAILLE. (P- 130-) ■■ pp H^H ^f^^ ' filler -t^i^ ^^^^H ^^M ■Hi ril^^l PETITS SOUFFLES DE SAUMON GAULOISE. (/>. 58.) Entries. 1 1 Any cook of ordinary intelligence may, by careful study, become an expert in decorating moulds, etc., provided he or she will give it the study and attention it requires, so as to fully develop some artistic taste and ideas. Some suggestions of ornamenting small or large moulds are given on pages 13 and 14, which will be helpful to many who wish to adopt simple and yet effective designs.

AI-modernized reading of the original text

Entrees INTRODUCTION. DISHES following the fish course or preceding the Remove, when such is served, are called Entrees. The literal translation of the word into English would be " Entrance " ; and as a matter of fact the dishes served under this heading are considered by the Epicure as preparatory, or introductions to the more serious part of the dinner. Entrees are, however, generally looked upon as the most essential part of a dinner. There is much to be said for this, inasmuch as there may be dinners without Hors-d'CEuvre, even without Soup, and without a Remove or Relev^, but there can be no well balanced dinner without an Entree course. Entrees are defined as " Dressed Dishes," or " Made Dishes." A dish bearing the name Entree is as a rule composed of more than one ingredient, as distinguished from solid meats served with a garnish. It has been said that a plain cook's idea of an Entree for special occasions is generally a sweetbread or chicken coated with a gluey-looking brown or white sauce, and a few truffles, some tinned mushrooms, or macedoine badly heated, and for ordinary occasions a Rechauffe of meat or poultry dish of some kind. The Entree course affords immense scope for the talents of a chef, who is often able to prepare Entrees from materials which might otherwise be insipid and unattractive. It is not too much to assert that upon the Entree course la Recherche Entrees. those which are served with a sauce, and such which are served without a sauce, which is frequently the case with light Entrees. There are a large number of Entrees composed of slices of meat, sauteed, fried, grilled, broiled, or braised, dressed plainly with a good sauce, or if applicable with a dainty vegetable garnish. This garnish and sauce may also be applied to Removes (Releves) ; these, however, differ from Entrees inasmuch as in the former case the pieces are dressed small, whilst in the latter they usually consist of a boned joint, which is served whole. On the other hand there are other dishes of a more elaborate kind, both in preparation and garnish. All these come under the heading of Hot Entrees, solid, otherwise known as the smaU hot meats garnished, such as cutlets. Fillets, Grenadins, Escallops, Tournedos, large Pâtés, Sweetbreads, Fricandeaux, Ragouts, Fricassees, Boudins, Quenelles, Salmis, Compotes, Timbales, etc., etc. Cold Entrees. — ^This is known as the Cold Service. It is the most elegant and most artistic branch in Cookery in general, especially so when large dishes for special occasions are to be prepared, such as is the case for ball suppers, banquets, wedding breakfasts, grand buffets, etc., where the moulding or ornament in wax, fat, rice, etc., is at times required. Flowers, figures, etc., are occasionally introduced in a great variety. A great deal of skill and study is required for this branch of the art, which of late has, as before stated, been considerably modified, so much so that socles of wax and fat are no longer in vogue. This does not imply that no decoration is needed, so long as it is of an edible character. MEDAILLONS DE VOLAILLE. (P- 130-) ■■ pp H^H ^f^^ ' filler -t^i^ ^^^^H ^^M ■Hi ril^^l PETITS SOUFFLES DE SAUMON GAULOISE. (/>. 58.) Entries. 1 1 Any cook of ordinary intelligence may, by careful study, become an expert in decorating moulds, etc., provided he or she will give it the study and attention it requires, so as to fully develop some artistic taste and ideas. Some suggestions of ornamenting small or large moulds are given on pages 13 and 14, which will be helpful to many who wish to adopt simple and yet effective designs.

Recherché entrées