The book of entrées : including casserole and planked dishes / by Janet McKenzie Hill. Illustrated.

Format:

Book

Author/Creator:

Hill, Janet McKenzie, 1852-1933.

Contributor:

Esther B. Aresty Collection of Rare Books on the Culinary Arts (University of Pennsylvania)

Nick Malgieri Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Entrées (Cooking).

Cooking, American.

Casserole cooking.

Plank cooking.

Penn Provenance:

Aresty, Esther B. (donor)

Malgieri, Nick (donor) (Malgieri Collection copy)

Physical Description:

xii, 355 pages, 1 unnumbered page, 31 unnumbered pages of plates : illustrations ; 20 cm

Place of Publication:

Boston : Little, Brown, and Company, 1928.

Contents:

Entrées: their character and time of service

Preliminary preparations and processes

Sauces

Vegetable accompaniments and entrées not including soufflés, timbales, creams or iced preparations

Entrées of salpicon and chopped mixtures on toast, in cases, patty shells, vol-au-vent and the like

Croquettes, cutlets and au gratin dishes

Soufflés, timbales, quenelles, mousselines and other forcemeat preparations

Entrées composed of fillets, supremes, cutlets, etc.

Cold entrées, aspics, chaudfroids, soufflés, mousses, salads, etc.

Fruit entrées and sweet accompaniments

Dishes planked and cooked en casserole; A few menus; List of articles useful in preparing entrées.

Notes:

Includes index.

Brown cloth boards illustrated and lettered in black and white on front board.

Local Notes:

Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.

OCLC:

187453853