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Chapter IX-Entrées

N ENTRÉE is often merely a somewhat elaborate way of serving a left-over. It should always be made as attractive and palatable as possible and served as a separate course. Patties, timbales, croquettes and fritters are among the best known entrées, while choice vegetables such as artichokes, asparagus, mushrooms, etc. are quite as often used. Ramekins, paper cases, pastry shells, etc., are invaluable in the serving of entrées.

INDIVIDUAL ENTRÉE CASES (Timbale Cases)-These little cases are made by immersing a heated timbale iron in cold batter and then in hot fat. The resulting case should be of a delicate brown color and as crisp as a cracker. The batter is made as follows: Mix one teaspoon of sugar, one-half teaspoon salt and three-fourths of a cup of sifted flour. Add to these dry ingredients one well-beaten egg, one tablespoon of olive oil and one-half cup milk. Beat with an egg-beater until perfectly smooth, and, if the result is not satisfactory, strain. This batter should be made an hour before needed and set aside to cool. Pour this batter into a deep cup otherwise it would soon be too low to cover the timbale iron. Have ready a kettle of hot fat at a temperature to brown a piece of bread while counting forty. Also have a sheet of absorbent paper on which to drain the cases when cooked. Immerse the iron in hot fat until thoroughly heated. The fat should be deep enough to more than cover the mold end of the iron. Remove, and drop into batter until iron is covered to three-fourths of its height. This is necessary to allow for the rise of the batter in cooking. If only a thin layer of batter adheres to the mold, dip into batter again until mold is covered with a smooth layer of the partially cooked batter. Dip quickly into hot fat for about twelve seconds. Remove, hold the iron with mold end up to allow fat to drain from the case. When properly cooked the cooked batter should slip easily from the mold. Place the finished case on absorbent paper and continue the operation until batter is exhausted. A fluted timbale iron is easier to work with as the case does not slip off until thoroughly cooked. If cases are not crisp it shows that batter is too thick and should be diluted with milk. After skill has been gained in making these cases they may be used with great variety. They may be filled with a choice vegetable served in cream sauce, or with creamed oysters, chicken, sweetbreads, etc. They may also be filled with fresh or cooked fruit, topped with whipped cream or powdered sugar, and served as a sweet course.

VOL AU VENTS-A vol au vent is a large kind of patty; the name signifies, in French, something that will fly away in the wind. Roll out some puff paste one and one-half inch in thickness. Cut a circle six to six and one-half inches in diameter, using a plate or regular cutter to measure by. Place on a baking tin and cut a smaller circle around the top, about one and one-half inch from edge to the depth of about an inch. Bake in a large flat pan, in a hot oven for thirty minutes. When cooked, take off the cover, remove the uncooked paste and it is ready to be filled. They may be filled with oysters (stewed); cold lobster or chicken, or any kind of delicate meat or fish chopped and seasoned with salt and pepper, and heated in béchamel, white, brown or mushroom sauce. In using fish always add one teaspoon of lemon juice after the mixture is taken from the fire. Sweetmeats of any kind, or fresh berries sweetened may also be used.