Chapter XII: Entrees

Croquettes, general directions for making, 292.

The Enterprise chopper, 293.

Sauce for croquette mixture, 293.

To mold croquettes, 293.

To fry croquettes, 294.

Materials used for croquettes, 295.

Timbales, 296.

Truffles, 296.

Cream chicken forcemeat, 297.

Cream forcemeat No. 2, 297.

Fish cream forcemeat, 297.

Quenelle forcemeat, 298.

Bread panada, 298.

Flour panada, 298.

To mold and cook timbales, 298.

Salpicon, 299.

Fontage cup, 300.

Pain de volaille, 300.

Quenelles, 300.

Palmettes, 301.

Celestines a la Maintenon, 301.

Boudins Rouennaise, 302.

Macaroni timbale, 302.

Honeycomb timbale, 302.

A simple timbale of halibut, 303.

Pastry timbale, 303.

Potato and fish timbale, 304.

Vol-au-vent, 304.

Patties, 305.

Rissoles, 305.

To prepare sweetbreads, 305.

Baked sweetbreads, 306.

Braised sweetbreads, 306.

Sauted sweetbreads, 306.

Fried sweetbreads, 306.

Sweetbreads a la poulette, 306.

Chaudfroid of sweetbreads, 306.

Calf's brains, 307.
Head a la vinaigrette, 307.

Marinade of brains, 307.

False terrapin, 308.

Calf's head a la poulette, 308.

Oyster cases, 308.

Liver loaf, or false pate de foie gras, 308.

Chicken livers, 309.

Stuffed mushrooms, 309.

Chicken puree, 310.

Oyster-crabs, 310.

Entree of oyster-crabs, 310.

_Terrapin._

Terrapin, general remarks about, 311.
To prepare, 312.
Stewed in Maryland style, 313.
a la Newburg, 313.

Frogs' legs, fried, 313.
a la poulette, 313.

_Mushrooms._

Remarks about mushrooms, 314.

Cooking mushrooms, 316.

The Fairy Ring Champignon (Marasmius Oreades), 317.

The Agaricus Campestris, 317.
Procerus, 318.
Russula, 318.

Coprinus Comatus, 318.
Atramentarius, 318.

The Boleti, 318.

Puff balls, 319.

Morchellae Esculentae, 319.

Hydnum Caput Medusae, 319.

Clavaria, 319.

To dry mushrooms, 320.

Scalloped mushrooms, 320.

Mushrooms a la poulette, 320.