Sweet vol-au-vents, made of fruit cooked as
for a compote or jam placed in the hollow and
a whipped cream over the top, are very de-
licious.
The following short lists may be useful as a
guide to what are really orthodox and reliable
entrees. A few selected entremets are also ap-
pended.
171 ENTREES AND ENTREMETS
Meat Entrees.
Beof croquettes^ olives^ croustades.
,, persillades_, miroton, curried.
,, mincedj grilled and fricassee.
Mutton cutlets a la sauce piquante.
a la sauce souhise.
ail jardiniere, grilled, q[c.
Sheep's kidneys sautes, with muslirooms.
„ tails a la sauce tomate.
,, brains a la sauce jpouletic.
„ feet^ stuffed_, fried^ etc.
Lamb's head a la sauce poulcfte.
,, cutlets aux fines hcrhes.
Veal cutlet aux pet its pois,
„ ,, fricassee.
,, breast en hlanguette, Avitli capars.
„ sweetbreads; fricassee, a la sauce tomate.
Calf's liver, baked en f ricandean, fricassee.
Calf's head a la poulette, etc.
Pork cutlets a la sauce poiurade, grilled.
,, ,, a la sauce souhise, tomate, etc.
,, sausages, aux cJioux, a la purea, etc.
Poultry, roast, fricassee, au hlanc.
,, in aspic, in mayonnaise.
,, a la jardiniere, curried, etc.
,, with turnips, aux petlts pols, etc.
ENTREES AND ENTREMETS. 175
Pigeons aiu cJioui'^ ciilg cliamp'Kjnoiis.
liCKjout Jliianclere.
Habbit au hlanc, an jamJjon.
,, stewed, roast^ a la Tartars.
Salmis of game : — snipe, partridges^ plieasant^,
woodcock^ quails^ etc.
Game pie, hunter's pie.
Chartreuse of game.
Fish Entrees.
Salmon cutlets, mayonnaise, pickled.
,, ,, with divers sauces.
,, trout, boiled or baked.
Soles au gratin, aux finen heibes.
Filleted soles eii af^pic, an hlanc, fried, etc.
Sole Normande.
Cod, baked, au gratin, h la sauce hlanclic.
Salt cod en hrandade.
Mackerel a la maifre cVJiofel, grilled, etc.
Herrings, grilled, pickled, etc.
A\^hiting, fried, baked, au gratin au hlanc.
Plaice, filleted, staffed, etc.
Yol-aii-vent, with various fillings.
Pet its 2> a t es chauds.
Timbales.
176 ENTREES AND ENTREMETS.
Rissoles. Raised pies.
Eggs au gratin^ h la sauce, aux ej:n)iard8 (with
spinacli; sorrel, etc.).
Entremets.
Ham^ glazed or sliced.
Tongues, glazed or pressed.
GalantiJies of meat or poultry.
Omelettes, aux fines lierhes, aux tomates.
J, aux champignons, ognons, etc.
„ au Sucre, au confiture, rhum, etc.
Eggs en salade.
Salads of all kinds.
Mayonnaises.
Macaroni, etc.
Haricots ait hlanc, a la bonne fierame.
„ flageolets au heurre.
Petits pois.
Cauliflower au gratin, au fromage, etc.
Articliokes. Aubergines.
Chicory, celer}^, cucumbers.
Asparagus. Salsify. Sea kale.
Mushrooms. Potatoes.
Sweet Entremets.
Q^afs a la neige.
Creme renversee, Greme Samhayone.
ENTREES AND ENTREMETS. 177
Charlotte russe.
Sovfflees. Crepes.
Beignets de Pommes, d'abricots, etc.
Meringues. Compotes of all kinds.
Jellies of all kinds.
Fruit salads.
Directions for preparing* almost all the dishes
here named have been given in different
chapters.
With regard to the dishes made from remains
(a decided feature amongst this class)_, sufficient
have been indicated to enable the average cook
to compile and arrange others for herself.
When tails, feet, brains, etc.;, are intended to
be used, care must be taken to have them
thoroughly cleansed and par-boiled, before
dressing them in the manner desired.
Page 58
Presented as published in 1894. 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
Sweet vol-au-vents, made of fruit cooked as for a compote or jam placed in the hollow and a whipped cream over the top, are very delicious.
The following short lists may be useful as a guide to what are really orthodox and reliable entrees. A few selected entremets are also appended.
Meat Entrees.
Beof croquettes^ olives^ croustades. ,, persillades_, miroton, curried. ,, mincedj grilled and fricassee. Mutton cutlets a la sauce piquante. a la sauce souhise. ail jardiniere, grilled, q[c. Sheep's kidneys sautes, with muslirooms. „ tails a la sauce tomate. ,, brains a la sauce jpouletic. „ feet^ stuffed_, fried^ etc. Lamb's head a la sauce poulcfte. ,, cutlets aux fines hcrhes. Veal cutlet aux pet its pois, „ ,, fricassee.
,, breast en hlanguette, Avitli capars. „ sweetbreads; fricassee, a la sauce tomate. Calf's liver, baked en f ricandean, fricassee. Calf's head a la poulette, etc. Pork cutlets a la sauce poiurade, grilled. ,, ,, a la sauce souhise, tomate, etc.
,, sausages, aux cJioux, a la purea, etc. Poultry, roast, fricassee, au hlanc. ,, in aspic, in mayonnaise. ,, a la jardiniere, curried, etc. ,, with turnips, aux petlts pols, etc.
Pigeons aux choux, aux champignons.
Ragout Financiere.
Rabbit au blanc, au jambon.
,, stewed, roast^ a la Tartars. Salmis of game : — snipe, partridges^ plieasant^, woodcock^ quails^ etc. Game pie, hunter's pie. Chartreuse of game.
Fish Entrees.
Salmon cutlets, mayonnaise, pickled.
,, ,, with divers sauces.
,, trout, boiled or baked. Soles au gratin, aux fines herbes. Filleted soles en aspic, au blanc, fried, etc. Sole Normande.
Cod, baked, au gratin, a la sauce blanche. Salt cod en hrandade.
Mackerel a la maitre d'hotel, grilled, etc. Herrings, grilled, pickled, etc. Whiting, fried, baked, au gratin au blanc. Plaice, filleted, staffed, etc.
Yol-aii-vent, with various fillings.
Petits pates chauds.
Timbales.
Rissoles. Raised pies.
Eggs au gratin, a la sauce, aux epinards (with spinach; sorrel, etc.).
Entremets.
Ham^ glazed or sliced. Tongues, glazed or pressed. Galantines of meat or poultry. Omelettes, aux fines herbes, aux tomates.
J, aux champignons, ognons, etc.
„ au Sucre, au confiture, rhum, etc. Eggs en salade. Salads of all kinds. Mayonnaises. Macaroni, etc. Haricots au blanc, a la bonne femme.
„ flageolets au beurre.
Petits pois.
Cauliflower au gratin, au fromage, etc. Articliokes. Aubergines. Chicory, celery, cucumbers. Asparagus. Salsify. Sea kale. Mushrooms. Potatoes.
Sweet Entremets.
Q^afs a la neige.
Creme renversee, Greme Samhayone.
Charlotte russe.
Sovfflees. Crepes.
Beignets de Pommes, d'abricots, etc.
Meringues. Compotes of all kinds.
Jellies of all kinds.
Fruit salads.
Directions for preparing* almost all the dishes here named have been given in different chapters.
With regard to the dishes made from remains (a decided feature amongst this class)_, sufficient have been indicated to enable the average cook to compile and arrange others for herself.
When tails, feet, brains, etc.;, are intended to be used, care must be taken to have them thoroughly cleansed and par-boiled, before dressing them in the manner desired.