ENTRÉES

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
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Ingredients (0)
No ingredients extracted.
Instructions (5)
  1. White meat can be heated in the same way as brown meat, only using white instead of brown sauce, flavouring it with lemon juice and peel, a very few drops of chilli vinegar, and a little mushroom ketchup, being careful to keep the colour, by the addition of a spoonful or two of new milk or cream, to a very pale cream if it is not actually white, which it can easily be if béchamel be used for the foundation instead of velouté.
  2. A salmi of game is made in precisely the same way as white meat, the only secret lying in the flavouring.
  3. It is difficult to class entrées very definitely as the various kinds are apt to run into one another.
  4. For instance, chicken fillets are frequently served on a border of quenelle meat, or farce; or cutlets are finished off with a financière ragout, etc.
  5. Moreover, it must be remembered that entrées are not necessarily always made of meat, but can be prepared from fish or vegetables, but such dishes will be given separately in the series set apart for these.
Original Text · last edited 4 days ago
12 ENTRÉES. ordinarily understood. White meat can be heated in the same way, only using white instead of brown sauce, flavouring it with lemon juice and peel, a very few drops of chilli vinegar, and a little mush- room ketchup, being careful to keep the colour, by the addition of a spoonful or two of new milk or cream, to a very pa’e cream if it is not actually white, which it can easily be if béchamel be used for the foundation instead of velouté. A salmi of game is made in precisely the same way, the only secret lying in the flavouring. It is difficult to class entrées very definitely as the various kinds are apt to run into one another. For instance, chicken fillets are frequently served on a border of quenelle meat, or farce; or cutlets are finished off with a financière ragout, etc. Moreover, it must be remembered that entrées are not necessarily always made of meat, but can be prepared from fish or vegetables, but such dishes will be given separately in the series set apart for these.
Notes
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