Composite Entrées

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Under the heading of Composite Entrées are included the various Croustades, Hot Pies, Timbales, Tourtes and Vols-au-vent. In the old classical kitchen, Casseroles au Riz were also included under this heading but they were nothing more than a kind of Timbale and have been completely eliminated from modern cookery.

Croustades have also fallen into disuse but are worth mentioning as a resource that may occasionally be used to give variety to the menu. They are cut from a sandwich loaf into various shapes— round, oval or square and decorated to taste making sure that the centre is hollowed out for the garnish. After deep frying, the cavity is covered with a thin coating of forcemeat which is cooked by placing it in a slow oven. This is done to act as a barrier between the fried bread and the garnish and its sauce.