The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

aux laitances de maquereaux. Do. purée de volaille. Do. purée de gibier. Petits timbales aux œufs de pluviers. Do. de volaille aux truffes. Do. purée de riz de veau. Do. quenelles de gibier. Petits vol-au-vents aux huîtres. Do. aux filets de soles. Do. de homard. Do. of crab. ENTRÉES. Entrées require to be small and elegant, as well as tasty; those which can be dressed in a crown like cotelettes, quenelles, or fillets of any description, are preferable, and more graceful, the garniture being placed in the centre; they are also more likely to be partaken of on account of the facility of serving, they being already carved, and much better than large pieces, such as whole fowls, vol-au-vents, or pâtés chauds; where you require flancs, by all means reserve them for that purpose; but in a dinner of four entrées only, you require to send two entrées light, and two (what I term) solid, for the sake of variety, for if you had four light entrées upon the table without flancs, there would not appear sufficient dinner for the assembled guests, but the solid entrées may be made to look exceedingly light if carried to a height corresponding to their breadth; in dishing your entrées always allow an inch between the entrée and the rim of the dish, or if the dishes are large leave more space; the round entrée dishes are the most preferable, and should not be more than an inch and a half, or less than an inch in depth. No. 635. _Of Beef for Entrées._ Of all kinds of butchers’ meat, beef, though so useful in cooking, presents the least variation for entrées, the fillet being the only part that can be used to any advantage. No. 636. _Escalopes de Filet de Bœuf à la Reform._ Take out the fillet from beneath a rump of beef, take off all the fat, and cut it into slices (lengthwise) half an inch in thickness, beat them well with the cutlet-bat, which previously dip in water, then cut them into ten or twelve escalopes, the size and shape