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Entrées: Petites

Petits pains à la Ménagère are little moulds of minced beef served with brown sauce and mushrooms. The same preparation may be made into little rolls or cakes, wrapped in pork caul and fried, and served as Crépinettes, or dressed in little patties, as Petites bouchées, à la Ménagère.

Œufs à l'Ecossaise are hard-boiled eggs coated with minced meat or forcemeat, breadcrumbed and fried, and then cut in halves. If covered with crushed vermicelli instead of breadcrumbs, and served with a sharp sauce, they are called à la Garfield.

Curried beef is served as Kari de bœuf, or Bœuf à l'Indienne ; à l'Orient, it is garnished with olives and gherkins.

E Rissoles à l'Indienne are curried rissoles.

Rissoles à la Suisse are flat cakes of mince, served with gravy.

Boulettes à la Française are little balls of minced beef with breadcrumbs, etc., served with gravy and fried potatoes.

Chaudfroid à la Paysanne is a mould of aspic, decorated with vegetables, and filled with a purée of meat.

Moëlle de bœuf à la Orly. Beef marrow cut in long pieces, dipped in batter and fried; served with tomato sauce in a sauce-boat.

Quenelles à la moëlle are quenelles of beef marrow with breadcrumbs, eggs, etc.

Petites bombes à la moëlle are made of the same preparation, steamed in little bombe moulds.

Bouchées à la moëlle are small patties filled with marrow and a savoury sauce of cream, shallot, chives, etc.

Petites croustades à la moëlle are made of the same preparation put into little cases of fried bread, breadcrumbs strewed on the top, and browned.

Friantines de moëlle à la St. Marc are slices of marrow laid on slices of tomato, covered with forcemeat, and fried in batter.

Vol-au-vent d'amourettes à la crème is a vol-au-vent of beef tendons with Béchamel sauce and mushrooms.