Veal Cutlets - Mutton Cutlets - Fish Souffle - Fillets of Beef a la Moderne - Ramakins of Chicken-cutlets en Papillotes - Lamb Cutlets a la President - Timbales of Mutton - Small Ham Souffles

On the entree, or entrees, of a dinner depend much of that meal's success. No other course, moreover, offers the cook greater opportunity for the display of artistic skill and taste.

Indifferent cooks are apt to imagine that any sort of "made dish" - i.e., various materials mixed together - badly served, inappropriately garnished, and probably as unpleasing to the palate as to the eye, can be offered as an entree. Such ignorance ruins a dinner.