\'arious kinds of sauces known as Chaudfroid sauces,
and aspic jelly, aspic creams, etc., are brought largely
into use for all cold Entrees. Such preparations or their
adjuncts must be prepared with great care ; they must
be made tasty, and on no account be made too stiff. The
aspic especially should be well flavoured, limpid, and
above all transparent and clear ; for if there be any defect
in this, then the handsomest pieces are open to criticism,
and very justly so.
In any cold Entree, the cook's special aim, next to the
proper cooking of the articles, must be that of rendering
the dish or the dishes an effective appearance ; this can
only be done by introducing tastefully and pleasingly
arranged designs in the decorations. When croutons of
rice, bread, etc., are used, they should be cut with pre-
cision and taste. Some kind of symmetrical design
should be aimed at.
Hatelets or Skewers. — Hatelets, silver skewers, orna-
mented with fancifully cut vegetables, truffles, mush-
rooms, etc., and aspic garnishing, come largely into use
with hot or cold dishes. These add greatly to the
effective appearance of any dish, cold as well as hot.
The number of other dishes, less elaborate than those
12 Recherche Entrees.
just named, is also very large. These, although smaller,
require just as much care and attention, because in a
sense they are equally important.
It is well to remember that, in preparing cold dishes,
plenty of time should be allowed to do them beforehand.
This kind of work should never be hurried, nor left over
to be finished at the last moment.
The Selection of Entr6es for a Dinner.
The choice of Entries and their preparation must on
no account clash with either the Fish, Remove or Roast,
nor must the sauces served with either be the same or
similar in appearance or flavour. When a hot and a
cold Entree is served for a meal, the hot Entrde must be
served first and the cold last. Again, an Entree com-
posed of small birds (game) usually goes before a dish
prepared from a large bird (poultry) or large meat. The
sauce for such dishes (hot) is always served on the dish
and not separately ; unless the dish wiU not hold suffi-
cient sauce to go round the table, then some of the
sauce may be handed round in a sauce-boat.
In the case of light Entrees, with some exceptions,
the sauce is, as a rule, handed round separately, a little
sauce is often poured over the dish just to sauce it, or
as it is termed in culinary French, to nape.
It depends entirely upon the fish as to whether a white
or a brown Entree should take the lead, and this naturally
depends in a great measure upon the kind of dishes
selected. If the Remove be a white meat it is best to
serve the white Entree first, that is if there be two — a
white and a brown Entr6e, so as to prevent two dishes of
Entrees.
13
a similar kind in colour following. All Entrees should,
as already stated, be handed round at table and not
served from the sideboard.
When light Entr6es are served, or when two or even
three Entrees are included in the same menu, the dishes
should on no account be substantial enough to entirely
satisfy the hunger of the diner, they should then be more
or less in the form of relishes, so as to stimulate the
appetite for the more heavy or substantial dishes which
are to follow.
The service of Entries should never be hurried at a
dinner, so as to allow each guest ample opportunity to
eat of any or all the dishes served under this heading.
SOME SUGGESTIONS FOR DECORATING MOULDS.
14
Recherche Entrks,
Page 2
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
\'arious kinds of sauces known as Chaudfroid sauces, and aspic jelly, aspic creams, etc., are brought largely into use for all cold Entrees. Such preparations or their adjuncts must be prepared with great care ; they must be made tasty, and on no account be made too stiff. The aspic especially should be well flavoured, limpid, and above all transparent and clear ; for if there be any defect in this, then the handsomest pieces are open to criticism, and very justly so.
In any cold Entrée, the cook's special aim, next to the proper cooking of the articles, must be that of rendering the dish or the dishes an effective appearance ; this can only be done by introducing tastefully and pleasingly arranged designs in the decorations. When croutons of rice, bread, etc., are used, they should be cut with precision and taste. Some kind of symmetrical design should be aimed at.
Hatelets or Skewers. — Hatelets, silver skewers, ornamented with fancifully cut vegetables, truffles, mushrooms, etc., and aspic garnishing, come largely into use with hot or cold dishes. These add greatly to the effective appearance of any dish, cold as well as hot.
The number of other dishes, less elaborate than those
12 Recherche Entrées.
just named, is also very large. These, although smaller, require just as much care and attention, because in a sense they are equally important.
It is well to remember that, in preparing cold dishes, plenty of time should be allowed to do them beforehand. This kind of work should never be hurried, nor left over to be finished at the last moment.
The Selection of Entrées for a Dinner.
The choice of Entrées and their preparation must on no account clash with either the Fish, Remove or Roast, nor must the sauces served with either be the same or similar in appearance or flavour. When a hot and a cold Entrée is served for a meal, the hot Entrée must be served first and the cold last. Again, an Entrée composed of small birds (game) usually goes before a dish prepared from a large bird (poultry) or large meat. The sauce for such dishes (hot) is always served on the dish and not separately ; unless the dish will not hold sufficient sauce to go round the table, then some of the sauce may be handed round in a sauce-boat.
In the case of light Entrées, with some exceptions, the sauce is, as a rule, handed round separately, a little sauce is often poured over the dish just to sauce it, or as it is termed in culinary French, to nape.
It depends entirely upon the fish as to whether a white or a brown Entrée should take the lead, and this naturally depends in a great measure upon the kind of dishes selected. If the Remove be a white meat it is best to serve the white Entrée first, that is if there be two — a white and a brown Entrée, so as to prevent two dishes of
Entrees.
a similar kind in colour following. All Entrées should, as already stated, be handed round at table and not served from the sideboard.
When light Entrées are served, or when two or even three Entrées are included in the same menu, the dishes should on no account be substantial enough to entirely satisfy the hunger of the diner, they should then be more or less in the form of relishes, so as to stimulate the appetite for the more heavy or substantial dishes which are to follow.
The service of Entrées should never be hurried at a dinner, so as to allow each guest ample opportunity to eat of any or all the dishes served under this heading.
SOME SUGGESTIONS FOR DECORATING MOULDS.
Recherche Entrées,