Originally published in 1898, this is an early instruction in French cuisine for the English market, and still contains much information of practical use today. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Vintage Cookery Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. "The success which has attended 'Savouries a la Mode' has emboldened me to offer to the public the present little volume of 'Entrees'. These recipes I have collected (both in England and France) from all the best schools of cookery, personal experiences, and Cordons Bleus. As in 'Savouries a la Mode' many of the recipes are entirely original: and I trust that lovers of gastronomy will find some amongst the number which they can both relish and recommend. The rage for novelty in plats for the table is so great, that to produce appetising dishes has become quite a fine art, as it is a sine qua non that the eye as well as the palate should be satisified. Perhaps some of my readers will say that a few of the dishes are expensive. Those that are so are intended more for epicurean feasts, but the majority will be found to be within reach of all. Although I have endeavoured to describe the recipes as simply as possible, some of the terms are necessarily technical, my book being not so much intended for the use of novices as for those who already know something of the art."