Home › Vegetables › Entrées (Es-small made-dishes)

Entrées (Es-small made-dishes)

• Entrées-small made-dishes that are served between courses. -Definition. • HILE the entrée has its place on the menu of the formal WHILE dinner, it appears in many cases to excellent advantage as an important dish for the small luncheon. With a little extra care and elaboration the "made-dish" may serve to tempt the most indifferent appetite.

See some of the recipes in this chapter; others in the chapter, "Left-Overs." 1 cup flour 1/2 teaspoon salt