Pate de Poisson k l’Amerieaine (American Fish
Pie). — Pie crust filled with layers of mashed
potatoes, cooked turbot, cod or haddock, flaked ;
white sauce and grated cheese ; surface egged and
sprinkled over with grated cheese, and baked in oven.
— a la Mariniere. — French raised pie filled with
twisted fillets of sole, pieces of eel, mushroom
heads, prawn tails, button onions, anchovy sauce
flavoured with claret, and baked.
Timbales de Poisson k la Mapigny.— Small dariole
moulds lined with fish farce, centre filled with
prawn tails, herring roes and truffle, made up as
salpicon ; sauce hollandaise with crayfish butter ;
served hot.
Vol-au-Vent k la Chambopd.— Round or oval puff
paste crust (vol-au-vent) filled with crayfish tails,
truffles, mushrooms, small fish quenelles, bearded
oysters and genoise sauce.
ENTREES.
Dishes following the fish, or preceding the remove
when such is served, are called entrees ; which, being
translated into English, means “ entrances.” Hence
the dishes served under this heading are considered
by the epicure as the first of the essential dishes of
the dinner, and rightly so, because there may be
dinners without hors-d’oeuvre, and even without soup,
or without a remove or releve, but there can be no
proper dinner without an entree course.
Entries are defined as “ dressed dishes,” or “ made
d 3
7«
ENTREES
dishes.” A dish bearing the name “entree” is
always composed of more than one ingredient, and
should be distinguished from meat served only with a
garnish.
When two entrees are chosen in a dinner, the first
should be the lighter of the two. All entrees should
be made in fancy style, so as to avoid carving ; for
entrees are never carved or served from the side-
board. Dishes known as fish entrees, excepting in
the case of cold dishes, are allowable as entrees during
Lent.
The great secret in entrees in general lies undoubt-
edly in the sauces used for their preparation or their
accompaniment. As sauces, or as liquid seasonings,
they must be rich and carefully prepared.
Compound or long process sauces, foundation sauces
and their offsprings, play a most important part in the
entrees themselves, as well as in their relation to the
dishes which precede and follow them.
ENTREES, LEGERS, ETC.
Light Entrees and Hot Side Dishes.
Note. — A number of these dishes are also suitable
as buffet or supper dishes for balls and receptions, and
can be served cold.
Beignets, etc.
Beignets de Cervelle de Veau. — Calf’s brain
fritters.
— de Pied de Veau (Calf’s Foot Fritters). — Cooked
calf’s foot cut in strips, marinated, coated with
batter, and fried in fat.
— de Ris de Veau (Sweetbread Fritters). — Slices
of cooked or blanched sweetbread, egged and
crumbed or dipped in batter, and fried in fat.
— de Volaille (Chicken Fritters). — Small joints of
chicken, boned, marinated, coated with batter, and
fried in fat.
Boudins or Boudinades.
These are, as a rule, small oblong, cylindrical,
spherical, or border shapes of souffld-like mixtures
(farce) of fish, meat, poultry or game, steamed or
poached, and served with a suitable sauce.
Boudins de Volaille a la Reine.— Small cylindrical
shapes of chicken farce, poached, and served with
supreme sauce.
— de Volaille blane. — White chicken boudins,
centre filled with chicken salpicon, and served with
white sauce.
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CANNELONS
70
Boudins de Gibiep k la Pepigueux. — Small
Page 44
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Pate de Poisson k l’Amerieaine (American Fish
Pie). — Pie crust filled with layers of mashed
potatoes, cooked turbot, cod or haddock, flaked ;
white sauce and grated cheese ; surface egged and
sprinkled over with grated cheese, and baked in oven.
— a la Mariniere. — French raised pie filled with
twisted fillets of sole, pieces of eel, mushroom
heads, prawn tails, button onions, anchovy sauce
flavoured with claret, and baked.
Timbales de Poisson k la Mapigny.— Small dariole
moulds lined with fish farce, centre filled with
prawn tails, herring roes and truffle, made up as
salpicon ; sauce hollandaise with crayfish butter ;
served hot.
Vol-au-Vent k la Chambopd.— Round or oval puff
paste crust (vol-au-vent) filled with crayfish tails,
truffles, mushrooms, small fish quenelles, bearded
oysters and genoise sauce.
ENTREES.
Dishes following the fish, or preceding the remove
when such is served, are called entrees ; which, being
translated into English, means “ entrances.” Hence
the dishes served under this heading are considered
by the epicure as the first of the essential dishes of
the dinner, and rightly so, because there may be
dinners without hors-d’oeuvre, and even without soup,
or without a remove or releve, but there can be no
proper dinner without an entree course.
Entries are defined as “ dressed dishes,” or “ made
d 3
7«
ENTREES
dishes.” A dish bearing the name “entree” is
always composed of more than one ingredient, and
should be distinguished from meat served only with a
garnish.
When two entrees are chosen in a dinner, the first
should be the lighter of the two. All entrees should
be made in fancy style, so as to avoid carving ; for
entrees are never carved or served from the side-
board. Dishes known as fish entrees, excepting in
the case of cold dishes, are allowable as entrees during
Lent.
The great secret in entrees in general lies undoubt-
edly in the sauces used for their preparation or their
accompaniment. As sauces, or as liquid seasonings,
they must be rich and carefully prepared.
Compound or long process sauces, foundation sauces
and their offsprings, play a most important part in the
entrees themselves, as well as in their relation to the
dishes which precede and follow them.
ENTREES, LEGERS, ETC.
Light Entrees and Hot Side Dishes.
Note. — A number of these dishes are also suitable
as buffet or supper dishes for balls and receptions, and
can be served cold.
Beignets, etc.
Beignets de Cervelle de Veau. — Calf’s brain
fritters.
— de Pied de Veau (Calf’s Foot Fritters). — Cooked
calf’s foot cut in strips, marinated, coated with
batter, and fried in fat.
— de Ris de Veau (Sweetbread Fritters). — Slices
of cooked or blanched sweetbread, egged and
crumbed or dipped in batter, and fried in fat.
— de Volaille (Chicken Fritters). — Small joints of
chicken, boned, marinated, coated with batter, and
fried in fat.
Boudins or Boudinades.
These are, as a rule, small oblong, cylindrical,
spherical, or border shapes of souffld-like mixtures
(farce) of fish, meat, poultry or game, steamed or
poached, and served with a suitable sauce.
Boudins de Volaille a la Reine.— Small cylindrical
shapes of chicken farce, poached, and served with
supreme sauce.
— de Volaille blane. — White chicken boudins,
centre filled with chicken salpicon, and served with
white sauce.
I
r
CANNELONS
70
Boudins de Gibiep k la Pepigueux. — Small