. Recherché entrées : a collection of the latest and most popular dishes. rnish. All these comeunder the heading of Hot Entrees, solid, otherwiseknown as the smaU hot meats garnished, such as , Grenadins, Escallops, Tournedos, large Patfe,Sweetbreads, Fricandeaux, Ragouts, Fricassees, Boudins,QueneUes, Salmis, Compotes, Timbales, etc., etc. Cold Entries.—^This is known as the Cold is the most elegant and most artistic branch in Cookeryin general, especially so when large dishes for specialoccasions are to be prepared, such as is the case for ballsuppers, banquets, w
. Recherché entrées : a collection of the latest and most popular dishes. rnish. All these comeunder the heading of Hot Entrees, solid, otherwiseknown as the smaU hot meats garnished, such as , Grenadins, Escallops, Tournedos, large Patfe,Sweetbreads, Fricandeaux, Ragouts, Fricassees, Boudins,QueneUes, Salmis, Compotes, Timbales, etc., etc. Cold Entries.—^This is known as the Cold is the most elegant and most artistic branch in Cookeryin general, especially so when large dishes for specialoccasions are to be prepared, such as is the case for ballsuppers, banquets, wedding breakfasts, grand buffets,etc., where the moulding or ornament in wax, fat, rice,etc., is at times required. Flowers, figures, etc., areoccasionally introduced in a great variety. A great dealof skill and study is required for this branch of the art,which of late has, as before stated, been considerablymodified, so much so that socles of wax and fat areno longer in vogue. This does not imply that no decora-tion is needed, so long as it is of an edible 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. 11 Any cook of ordinary intelligence may, by carefulstudy, become an expert in decorating moulds, etc.,provided he or she will give it the study and attention itrequires, so as to fully develop some artistic taste andideas. Some suggestions of ornamenting small or largemoulds are given on pages 13 and 14, which will behelpful to many who wish to adopt simple and yeteffective designs. \arious kinds of sauces known as Chaudfroid sauces,and aspic jelly, aspic creams, etc., are brought largelyinto use for all cold Entrees. Such preparations or theiradjuncts must be prepared with great care ; they mustbe made tasty, and on no account be made too stiff. Theaspic especially should be well flavoured, limpid, andabove all transparent and clear ; for if there be any defectin this
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1907
