Any small, dainty dish is proper for an entree, from minced veal or beef, which is only glorified hash (see chapter on warming over), to salmon or game cut-lets.

As a rule, I think an entree should differ as far as possible from every other part of the dinner. For example, the day on which I had mock-turtle soup I would not have the entree of calf's head; nor with oyster soup would I have oyster patties. Yet there are cases where circumstances, rather than taste, must be the guide.

The entrees are generally the weak point of a dinner, and are consequently the test of a good cook.