CHAPTER IX
Pecan Entrees
The changed meaning of the word “entree” is in itself one of those straws which show which way the wind is blowing—in the direction of the low protein diet. For the term “entree” originally meant the dish prefacing or preceding the main course, and in this sense still applies in formal din- ners, But this prefacing dish was usually high in protein content; and the main dish was generally high in protein—is it any wonder that the insur- ance companies came to fear kidney diseases and excess protein ailments worse than they feared tuberculosis?
But now, in leading hotels, the term ‘‘entrees” appears above the main protein dishes offered on their menus. Seldom does one order an entree and follow it by a beefsteak dinner, as in the olden days. A change which is for the better, especially if the entree is a combination containing a proper balance of protein and fat, such as pecans impart.
Since it is the almost universal custom to build the meal around a central dish, why not use as that central dish one of the pecan entrees which follow? The pecan contains protein aplenty (11%) and protein of a superior character, as we have seen in Chapter II.
Since peas, beans, milk, eggs, cheese, cereals, etc., all contain protein in varying proportion, we need have no fear of a lack of this tissue-building, tissue-repairing material.
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