Entrées
Entrées
THE fillet, or undercut of the sirloin, is the part most used in the preparation of entrées. It is cut in little slices and dressed as…
Entrées: Slices
Tournedos à la sauce poivrade. Slices of cooked fillet dressed in a crown alternately with fried slices of bread of the same size; Poivrade…
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…
Entrées: Robert
Palais de bœuf à la Robert. Ox palates cut in round or oval pieces, and served with Robert This dish may be served with other sauce.
Entrées: Parmesan
Ox-tongue is served as- Langue de bœuf au Parmesan. Slices cooked with stock, wine, and grated Parmesan. en papillotes. Slices wrapped in…
Entrées: Bourgeoise
Crème de veau is a cream of veal steamed in a mould. It is served à la Périgueux, with Périgueux sauce. À la Richelieu, it is steamed in a…
Entrées: Ris-de-veau
Sweetbreads are dressed as- Ris-de-veau à la Villeroi. Slices coated with ENTRÉES.
Entrées: Served
Hâtelettes de ris de veau are larded slices of sweetbread, roasted and served on little skewers. Côtelettes de ris de veau are slices of…
Entrées: Chaudfroid
For Chaudfroid de côtelettes à l'aspic they are spread with forcemeat in a mound, coated with brown sauce, and served cold on a border of…
Entrées: Filets
Filets de mouton à la Française are mutton chops cut from the loin, broiled and served with fried potatoes.
Entrées: Carbonade
Carbonade de mouton (see Removes) is dressed as an entrée, cut in slices, and served with Piquante, Poivrade, or other sauce. The slices…
Entrées: Turque
Ragoût de mouton à la Turque is stewed mutton, served with stuffed cucumbers. Served with a purée of tomatoes, it is called à l'Américaine…
Entrées: Indienne
Bobotages à l'Indienne are made of pounded mutton, curried, steamed in little moulds, and served with a curry sauce.
Entrées: Sheep
Sheep's Tongues are served as- Langues de mouton braisées-larded, braised, and served in the sauce with capers. au parmesan-braised, and…
Entrées: Lambs
Lambs' Feet are dressed en marinade and à la poulette, in the same manner as sheep's feet.
Entrées: Sweetbreads
Lambs' Sweetbreads are dressed as- Ris d'agneau à la Munich-larded and braised; served with rice, and cocoanut sauce. à l'aspic-set in…
Entrées: Escalopes
Escalopes de porc à la Lyonnaise are fillets cut in oval slices, breadcrumbed and fried; dressed in a border, covered with Soubise sauce…
Entrées: Quenelles
Ham for an entrée may be minced or pounded, steamed in little moulds, and served with spinach as Petits pains de jambon aux épinards…
Entrées: Cardinal
Sauté de filets de volaille à la Cardinal is composed of sauté fillets arranged in a circle with alternate slices of truffle; Cardinal…
Entrées: Cuisses
Legs of fowls are also boned, stuffed with forcemeat, and served as Cuisses de volaille, or poulardes, à la jardinière, with a Jardinière…
Entrées: Reine
Small puff paste patties filled with minced chicken and white sauce, with tongue, mushrooms or truffles, are served as Petites bouchées, or…
Entrées: Croquettes
Croquettes de volaille aux truffes are made with chopped truffles instead of ham or tongue, and are served with truffle sauce. Dressed with…
Entrées: Boudins
Boudins de volaille à la Lucullus are quenelles of chicken forcemeat with a piece of purée of truffles in the centre of each; served in a…
Entrées: Timbale
Timbale de Nouilles is a mould lined with paste, filled with German paste, minced chicken, grated cheese, etc.
Entrées: Salmis
The legs of roast ducks, in a sauce of stock and wine with shallots, etc., are served as Salmis de cuisses de canetons.
Entrées: Italienne
Émincé de dinde à l'Italienne are slices served with Italian sauce and gherkins.
Entrées: Chipolata
Abatis de dinde à la Chipolata are the giblets stewed and served with Chipolata garnish.
Entrées: Czarina
Côtelettes de pigeons à la Czarina are fillets ENTRÉES. breadcrumbed and fried, and a small piece of bone stuck in each to imitate cutlet…
Entrées: Poivrade
Côtelettes de venaison à l'Américaine are served with a rich Espagnole sauce. au jus de groseilles-with Poivrade sauce and red currant…
Entrées: Civet
Civet de chevreuil is jugged roebuck.
Entrées: Lapereau
Cut in joints, Rabbits are served as- Lapereau, or Lapin, sauté aux fines herbes-sauté, and served in fine-herbs sauce. sauté aux…
Entrées: Perdreaux
Perdreaux en ragoût, or en gibelotte, are cut in joints, stewed and served in a rich game sauce.