Home › Compotes, Etc., of Fruit › Compotes, Etc., of Fruit: Charlotte
Compotes, Etc., of Fruit: Charlotte
Charlotte de pommes is Apple Charlotte. If apricot jam is mixed with the apple marmalade it is called Charlotte de pommes aux abricots.
ENTREMETS.
Pears are dressed as Charlotte de poires, and in many of the ways given for apples.
Poires à l'Allemande are stewed pears. à la Victoria are stewed, and served on a border of sponge cake custard coloured red. en surprise are halves of stewed pears imitating cutlets, with a strip of angelica for a bone, on a jelly border, with chopped fruit and cream in the centre like a vegetable mayonnaise.
Timbale de poires is stewed pears in a shell of paste, covered with apricot marmalade.
Compote de poires au riz is stewed pears served with a border of rice.
Compote à la Normande is a mould of pears stewed in cider. Slices of fried bread spread with this compote are called Croûtes à la Normandc.
They are dressed in a circle, with a syrup of the jam with wine in the centre.
Croûtes de poires à la Parisienne is a border of stewed pears on croûtons, with a macédoine of fruit in the centre.
Fraises à la Chantilly are strawberries with whipped cream.
Croûtes aux fraises à la Bellerive-strawberries spread on buttered buns.
Chartreuse de fraises is a mould lined with strawberries and filled with crushed strawberries and cream. This is also made with raspberries and other fruit. Gâteau de fraises à la St. Georges-mashed strawberries with yolks and whipped whites of eggs, baked in a mould lined with paste. It is covered with maraschino icing and decorated with strawberries and whipped cream.
Meringue à la Mont-Ida-crushed raspberries covered with cream and then with meringue.
Groseilles vertes à la Saint-Honoré are stewed green gooseberries in a shape of pastry, covered with cream, with a border of balls of choux paste. Cherries or any other fruit may be dressed in this way.
Pain de mûres sauvages à la Metropole is a mould of blackberries decorated with almonds and dried fruits. This is also made with black currants as Pain de cassis, or de cerises, with cherries.
Salade aux oranges-slices of oranges with wine and raisins, garnished with angelica, etc.
Mousse aux oranges is orange sponge-the juice whipped to a sponge with whites of eggs, etc.
Charlotte aux oranges is an orange Charlotte.
Bananes au rhum-stewed bananas served with a rum sauce.
Pain d'ananas à la Royale is a mould of pineapple purée set in jelly and garnished with whipped cream.
Compote à la Sarde is composed of green figs covered with milk which has been boiled to a custard, and baked.
Marrons à la crème are powdered chestnuts covered with whipped cream.
Gâteau de marrons is a steamed mould of pounded chestnuts with cream, eggs, etc. Balls of ENTREMETS. this preparation, breadcrumbed and fried, are served as Croquettes de marrons. Chestnuts are also served en compote-stewed in syrup.
Châtaignes croquantes are small crystallized pieces of pounded chestnuts with sugar, eggs, etc.
Gâteau de figues is a mould of dried figs. Dates and prunes are dressed in the same way.
Macédoine de fruits is composed of mixed fruits in syrup. Au citron, it is flavoured with lemon.
En gelée, it is set in a mould of jelly.
Gâteau de fruits is a mould of any kind of fruit; à la crème, it is served with cream or custard; à la Metropole, it is decorated with cherries or other dried fruits; à la Royale, it is set in a mould lined with jelly, and is served with cream.
Timbale de fruits à la Parisienne is composed of mixed fruits in a mould of jelly flavoured with liqueur; served with a fruit macédoine.
Chartreuse de fruits is an ornamental mould of fruit.
Croûtes aux fruits are fried slices of bread or cake, spread with various preserved fruits, and served with a fruit syrup.