Oxford Democrat., 1906-10-30
Concerning Entrees.

10 oOucl6ou. AQOIe80s 6llltOE klOak4Ak6n
COLUMN, Oxford Democrat. South Paris. He.
concernlng Entrees.
An entree ia served between any Of
the regular courses at luncheon or din
ner. As it is served from the side, 1t Ia
usually shaped in individual portions.
Croquettes, timbales, pates, quenelles,
pufIs, fritters and rissoles are few OF
the we'll known entrees that are very
easily served; and in the larger cities the
pastry used in the preparation OF such
entrees can be ordered from tho bakeries
and then reheated and filled.
There are four divisions of entrees:
~ Hot chopped mixtures such as ragout
or salpicon served In borders of mashed
potatoes, rice, macaroni, etc.; (2) Chop
ped mixtures enclosed in pastry, bread
crumbs or batter, or fried; (9 Purees or
cream sauces mixed with meats, fowl
and fish, etc., to form souffles, mousses,
quenelles, etc.; (4) Solid pieces of meats
formed into fillets, outlets, etc. There
are also cold entrees such as aspic dishes,
but in this article only the simpler en-
trees will be dealt with.
Care must be exercised in preparing
the ingredients, and all inedible parts
must be eliminated and. the entree sea
soned and made as attractive as possible.
1t is a lamentable fact that few house
keepers have at hand any seasoning other
than pepper, salt, butter and possibly an
onion. The list Is almost exhaustless
whereby one can produce q variety OF
foods almost from the same meats. One
of the seasoning condiments which
should find place in every household is
paprika, or Hungarian red pepper, and
this is much sweeter and more mild than
cayenne pepper. Green parsley can be
purchased almost the year round even In
the small cities, and almost every woman
who has flower bed or vegetable garden
can have this herb for the picking. The
foliage of celery can be used for the
seasoning by mincing it, and the shallo'
or chives, which anybody can grow In
pot, makes delicious additions to the
culinary department and Is much more
delicate than its cousin, the onion. A
bottle of curry will prove worth its price
for adding zest to entrees, but one must
learn to use it delicately.
Croauettes are the best-known entree
and after the first principles are master
cd they are comparatively easy to make
They can be made in various shapes
the cylindrical being most used.
The following recipes, II followed
exactly, will bring good results:
CHICKEN CROQUETTEs.
Prepare sauce of one cupful of mill
placed in double boiler, and when it il
scalded add one tablespoonful OF butter
and two of -four rubbed together unit
smooth, then stir it into the milk unit
it is dissolved and the sauce is smooth
add one teaspoonful of scraped onion
one of salt, one-fourth of white pepper
and two of scraped celery stalk, a tiny
speck of cayenne and a busting OF mt
meg. Now add one beaten egg thor
oughly and stir the mixture until th'
egg is incorporated, then add two cup
fnis of cooked chicken. Spread on fla
dish, buttered, and when cool take ont
level tablespoonful of the mixture in tht
palm of the hand and shape into a cylin
der, flattening the ends on the table
roll in fine stale bread crumbs and thel
| in beaten egg yolk diluted with littl
milk and again in the crumbs, seeing
that every part of the croquette is cover
ed. When all are made, drop two O
three into a kettle of smoking-hot ia
and fry delicate brown; then drain o'
paper and serve on folded napkin. Nu
meats placed on top for a decoration
make an attractive dish If the croquette
are made into flat cakes.
MAcARoNI CRoQUETTEs.
Cook the macaroni until the ends split
then cut into half-inch pieces. Add T.
each cupful one tablespoonful of stall
grated cheese and allow two cupfuls o
this mixture to the amount of sauce use'
for the chicken croquettes, emitting tn
nutmeg. Crumb and egg, and fry tn
same as the chicken. A tomato sauc
is usually served with these, or dilute
Icatsup makes delicious accompaniment
LOBSTER TIMBALE.
Cut the cooked flesh of the fish int
small cubes and add two cupfuls to tn
sauce given above, emitting the onio
and adding half teaspoonful of lemo
Ijuice; simmer slowly and then fill pas
try cups. Pie pastry baked in patty
pans makes fine substitutes for the pui
paste shells. When serving chicke
lcreamed in these pastries, by addin
whipped cream to the tops one secures
lpalatable dish.
FISH CREAM TIMBALE.
| Add one cupful of cooked bass or hall
but, rubbed through sieve, to half tn
lamount of sauce given for the chicken
croquettes, emitting the onion and nu,
lmeg and adding minced parsley; the
add one-fourth cupful of bread crumble
very fine and two whites of eggs beate
stiff; then fill small buttered cups three
lfourths full with this mixture; cove
with a piece of oiled paper and set in
pan of warm water, which should com
up two-t thirds of the height of the moldt
Cook in a moderate oven until the Ger
ters are firm; then gently slip out on
warm dish and serve Immediately.
APPLE FRITTERs.
Sift together one and third cupful
of flour, two teaspoopfuls of bakin
powder and one-fourth teaspoonful
salt, a grating of nutmeg; then beat int
this two-thirds cupful of milk and on
egg. When q smooth batter has bee
secured add two sour apples pareG
cored and cut into small pieces. Dro
BY dessertspoonfuls into deep smokin
hot fat until golden brown; then serv
with lemon or currant jelly sauce
Canned berries or cherries make fin
fritters also. Instead of chopping tn
annie il can be cored and pared, the
sliced one-fourth inch thick crossway
and dipped into the batter.
ORANGE FRITTERs.
Peel the fruit and remove all the whit
membrane; then separate into section
: and take off as much of the thin fibre 81
: casing them as possible; then dip th
sections into fritter batter and drop int
the hot fat. These do not need an
sauce, but fine sugar should be duste
over them.-New Idea.