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Cakes and Pastry: Biscuits
A Genoese cake cut into sandwiches with jam is served as Biscuits à la Vénitienne, coated with pink and white icing. As Puits d'amours it is cut in shapes an inch thick, the centres cut out, the space filled with whipped cream and preserve, and the whole glazed with sugar icing. These are also made with pound cake instead of Genoese.
They may be coated with chopped pistachios and almonds instead of the icing, and called Petits nids aux confitures. Made in sponge cake with little handles of citron they are called Petites corbeilles à la Lucullus.
Any cake cut in small shapes and glazed with chocolate is served as Chocolat glacé. Sponge biscuits glazed with chocolate are called Biscuits glacés au chocolat. Served with custard they are Biscuits à la crème.
Biscuit de Savoie is Savoy or sponge cake.
ENTREMETS.
As Gâteau à la Duchesse it is cut in slices, spread with preserve and put together again; decorated with icing. For Gâteau à la St. Honoré it is soaked in wine, covered with whipped and flavoured cream, and surrounded with balls of meringue. For Gâteau à la Parisienne the centre is cut out and filled with a purée of fruit; it is covered with coffee icing, and decorated with dried cherries and whipped cream.
Gâteau aux vins, or au cognac, is a tipsy cake.
Petits pains à la Parisienne are sandwiches of finger biscuits with preserve, masked with alternate lines of meringue mixture and preserve.
Petits gâteaux aux amandes are small shapes of pastry with chopped almonds strewn on the top; they are served with whipped cream or preserve in the centre of the dish. au chocolat are little chocolate cakes. They may be served with cream, or with a chocolate custard. à la Reine-small shapes of a paste of pounded almonds, sugar and whites of eggs; glazed with sugar icing. à la Victoria little cakes of flour, butter, pounded almonds, maraschino, etc., spread with orange marmalade, and glazed with yellow icing.
Madeleines are little cakes of a batter of flour, butter, eggs, brandy, etc.
Darioles a batter of flour, sugar, eggs, cream, pounded almonds, etc., baked in dariole moulds lined with paste, with candied orange flowers on the top. Flavoured with vanilla or coffee, they are called à la vanille, or au café.
Darioles à la Duchesse are Duchess cakes made of a batter with citron, angelica, dried cherries, etc.; glazed with white sugar.
Ballettes dorées are little cakes of pounded almonds with breadcrumbs, etc., and apricot jam.
Biscuits à l'Italienne are fancy shapes of a light paste with chopped almonds, spread with jam, and put together in pairs. They are served in a crown with whipped cream in the centre. aux pêches are round-topped biscuits spread with jam and put together in pairs in the shape of peaches; coated with white icing and a little red colouring. aux abricots are made in the same way, but of a smaller size. Apricot jam should be used, and yellow icing.
Gâteau aux fraises, etc., is composed of layers of light cake and of mashed strawberries or other ripe fruit, covered with cream. It can be made with slices of bread, instead of cake, soaked in a syrup of the fruit. de fruits à l'Italienne-a light cake soaked with a liqueur or fruit syrup, with a compote of fruit in the centre, decorated with fruit and whipped cream. feuilleté is puff paste cut in shapes. de mille feuilles-a pile of thin round pieces of puff pastry, spread alternately with apricot ENTREMETS. marmalade, orange marmalade and currant jelly; masked with apricot marmalade, and garnished with dried cherries. Garnished with angelica and a piping of whipped cream, and with stewed fruit in the centre, it is called Puit de fruits aux blanches couronnes.
Gâteau de Nantes a pile of rings of puff pastry, with an almond paste with chocolate in the centre, decorated with icing.
Gâteaux à la Condé-thin oblong or fancy shapes of puff paste, the surface covered with chopped almonds, sugar, etc. This is sometimes called Pâtisserie d'amandes à la Condé. à la crème-pastry of cream, flour and butter, in fancy shapes.