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Compotes, Etc., of Fruit: Chantilly

Petits nougats à la crème are small shapes of nougat filled with cream; à la Chantilly, with Chantilly cream.

Croquantes are small pieces of nougat.

CREAMS.

Crème au chocolat is chocolate cream. These creams, served in little cups, are called Petits pots de crème au chocolat, etc.

Crème au café is coffee cream. de thé is tea cream. de thé vert is green tea cream. à la vanille is vanilla cream. au ponche, au noyau, au marasquin, are respectively flavoured with punch, noyau and marachinos. aux abricots is apricot cream. de fraises is strawberry cream. de framboises is raspberry cream. à l'ananas is pineapple cream. aux mille fruits is made with preserved strawberries, raspberries, apricots, plums and other fruits. d'oranges is orange cream. d'amandes is almond cream. It is sometimes called Crème à la Romaine. de marrons is chestnut cream. aux fleurs d'oranger is made of fresh orange flowers boiled in cream. de gingembre is made with ginger, and pieces of preserved ginger. de riz, de tapioca, à l'orge, are rice, tapioca and barley creams. de pain bis is brown-bread cream. de groseilles vertes is gooseberry fool. Rhubarb, strawberries and raspberries are dressed in this way; à la Suisse, they are served with sponge cakes.

ENTREMETS.

Crème de velours is made of cream, sugar, wine, etc. à la gelée-a mould of whipped jelly and cream. vierge-small moulds of cream with pounded almonds, etc. à la Chantilly is made of whites of eggs and cream, with sugar, etc. à la Celestine-a mould lined with strawberries and filled with any kind of cream. à l'Italienne is made with cream, sugar, eggs, curaçao, dried cherries, candied peel, etc. à la Flamande is made of cream, eggs, sugar, arrowroot, madeira, etc. à la Hollandaise is made of yolks of eggs and wine, with whipped cream, etc. à la Bavaroise-a mould of whipped cream, with flavouring, etc. Served with stewed fruit or a syrup of fruit, it is called Bavarois aux fruits. à la Suisse is vanilla cream over sponge cakes. à l'Antoinette-a custard with preserved ginger and cherries, set in a mould lined in divisions with chopped pistachios and white cream, and grated cocoanut and chocolate cream; served with a macédoine of fruit. à la Vénus-a mould of custard flavoured with rum, decorated with preserved ginger; served with a ginger custard. à la Marguerite is a chocolate custard covered with meringue; served with a sweet sauce.