Creamed Mixtures - These are the most simple and easily prepared of the hot entrees. Any well-seasoned creamed mixture may be used. It must be kept hot and transferred at the last possible moment to the container in which it is to be served. This may be merely a slice of toast, an individual case such as a ramekin, patty shell or timbale case, or a border formed of bread, rice or potato.

Forcemeats - These should have a smooth, velvety texture. They call for more effort in preparation than any other type of entree. They are made of cooked or uncooked meat or fish in finely divided form, those made of the uncooked material being considered the more choice. Such foods as chicken and ham, shell fish and any fine white fish make typical forcemeats. Forcemeats may be used in combination with other materials or cooked alone to form cutlets and timbales. The cutlets are cooked in shallow, chop-shaped molds and the timbales in deep, straight sided molds.

Croquettes - Croquettes are made of cooked and chopped ingredients held together, usually, by means of a thick sauce. When the mixture is cold, it is made into shapes of uniform size, which are coated with flour or sifted crumbs, then rolled in an egg mixture so that the egg forms a continuous film, then rolled in crumbs again. The egg mixture is made by adding two tablespoons of water or milk to each egg required, and beating just enough to break up the white of the egg. The croquettes may be allowed to stand until dry or may be fried at once in deep hot fat. This is a good way to use left-over cooked foods.

Croquettes are made in the form of balls, rolls, cones, nests or cups, cutlets or flat cakes. Whatever shape is desired, it is usually easier to attain it by making the mixture into a ball first, thus insuring a compact mass from which the chosen form may be readily molded.

Cutlets - This word, as used in this chapter refers to the form in which the food is cooked rather than to a distinct type of food. Sometimes cutlets are made by packing forcemeat into shallow, chop-shaped molds, but more often they are croquettes, cut or shaped to look like breaded chops or cutlets. The term may be extended to include boiled cereal, such as rice or cornmeal, which has been packed into a shallow dish, left until cold, and then cut into pieces, rolled in egg and crumbs and fried or sauted.

Fritters - These may be composed of a piece; of fruit enclosed in a batter, then fried in deep hot fat and served with an appropriate sauce; or chopped fruit, chopped vegetable, or other chopped food, such as clams or lobster, stirred into the batter and fried by spoonfuls.

Timbales - This term is sometimes used to describe forcemeat cooked in straight-sided deep molds. More frequently perhaps it refers to sugarless custards cooked in timbale molds. In timbales of this type, where egg is the thickening agent, savory seasonings are used, and the milk which ordinarily forms an important component of custard is replaced in part or entirely by meat stock or vegetable puree.

All timbales are cooked in molds of some sort; they are cooked by oven-poaching and are not browned. They are turned out of the molds before they are served. A circle of buttered paper laid in the bottom of the mold before it is filled insures perfect unmolding.

Hot Souffles - These are the lightest of the entrees, being made'so by well-beaten egg-white folded into the seasoned foundation mixture. This may be simply a fruit puree or pulp; it may be a white sauce combined with egg-yolks and the characterizing ingredient; or it may be a panada made by cooking either cracker or bread-crumbs with milk and adding the prepared ingredient, this method being best for meat souffles. Souffles need the same careful baking given to egg timbales and are served in or from the baking-dish. The top should be browned.

Fillets - This type of entree is composed of a solid piece of meat or fish, and may comprise breasts or joints of poultry, chops, large oysters, scallops, crabs, fillets of fish and the first three cuts of beef tenderloin. These when used as entrees, may be cooked by broiling, sauteing, frying or oven-poaching, but never by roasting because the flavor and effect would be too much like that of the main course.

Vegetable Entrees - Hot or Cold

The following vegetables are suggested for service as entrees: asparagus, cauliflower and broccoli, hot with Hollandaise or butter sauce, or cold with vinaigrette; tomato surprise, stuffed, for instance, with mushrooms; corn on the cob; mushrooms; baked lima beans; long, thin string beans, not cut or split; large beets hollowed out and filled with bread crumbs and tiny peas or chopped carrots or both; stuffed peppers; egg plant; baked Hubbard squash, Brussels sprouts; braized celery or endive; cucumbers; and artichoke bottoms stuffed with forcemeat and baked.