Cold Entrées

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (2)
  1. These consist of fowls, galantines, cutlets, hams, tongues, fillets of game, poultry, and fish, aspics, salads of poultry, fish, or shell-fish, 'boars'-head, potted meats, &c.
  2. They are appropriate for ball suppers, public breakfasts, and upon all occasions where a cold collation is served.
Original Text
COLD ENTRÉES. These consist of fowls, galantines, cutlets, hams, tongues, fillets of game, poultry, and fish, aspics, salads of poultry, fish, or shell-fish, 'boars'-head, potted meats, &c. They are appropriate for ball suppers, public breakfasts, and upon all occasions where a cold collation is served.
Notes
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