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Compotes, Etc., of Fruit: Petites

It is usually dressed in little moulds as Petites crèmes.

Bavaroise aux pommes is a custard made of a purée of apples, with eggs and cream. aux poires is made in the same way with pears. aux pistaches - pounded pistachio nuts and almonds, etc., with custard, coloured green; sprinkled with chopped pistachio nuts. au café is coffee custard. à la Mont-Ida is a raspberry custard. glacée is iced Bavarian cream. à la Ceylon is a chocolate custard set in a mould lined with a mottled pink and white cream, flavoured with lemon and liqueur.