|
Classic
Cook Books
< last page | next page >
page 74
THE MEATS.
In a dinner the meats are certainly the most important parts; therefore it is
natural that the cooks have done their utmost to present this most nourishing
food under a good many forms.
Usually the meats are divided into "Releves, Entrees and Roasts." The former are
quite large pieces of meat roasted or baked, but always served entire with sauce
and garnishes. They are presented after the fish and appear chiefly at a great
dinner. The second are meats carved before being cooked, broiled, roasted,
baked, boiled or stewed, but always served with a sauce and some vegetable as a
garnish. They are essentially family dishes, but are also served at every dinner
as fashionable, it may be (lean dinner excepted, of course), and are served
after the releve, if any. The last are whole roasted pieces, served with a salad
after the entree and side dishes (vegetables*) and before sweet dishes.
*In some dinners the side dishes are served after the roast, but we recommend
the former manner, especially when a salad is served with the roast--what should
be always the case, provided there is a guest at your table.
< last page | next page >
Classic
Cook Books
|
