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Compotes, Etc., of Fruit: Princesse
Blancmanger aumarasquinis blancmange flavoured with maraschino: à la vanille, it is flavoured with vanilla; aux amandes, with pounded almonds. Set in a mould lined with jelly, and decorated with dried fruits, it is Bavaroise à la Princesse.
Crème fouettée de fraises, or Mousse aux fraises, is whipped strawberries and cream. aux framboises-whipped raspberries and cream.
Crème frite au chocolat, etc., is chocolate or other cream, cut in pieces, breadcrumbed and fried.
Meringues à la crème are meringues filled with whipped cream. aux fraises are filled with whipped strawberries and cream. à la Chantilly are filled with Chantilly cream; au chocolat, with chocolate cream. aux amandes are almond meringues-made with ENTREMETS. chopped or shred almonds; à la noix de cocococoanut meringues. Meringues aux champignons are made in the shape of mushrooms, the brown insides imitated with chocolate.
Petites meringues aux pistaches are small meringues sprinkled with chopped pistachio nuts, and filled with whipped cream.
Meringue à la Parisienne-a pile of rings of meringue preparation, piped with currant jelly in stripes, the centre filled with cream and garnished with strawberries.
Corbeille à la Chantilly is a shape of macaroons filled with whipped cream and preserved fruits.
Charlotte Russe is a mould lined with finger biscuits, and filled with vanilla or other cream.
Au café, it is filled with coffee cream; aиx groseilles vertes, with green gooseberry cream. à la Princesse is filled with vanilla cream with dried fruits, and is decorated with pink and white icing, etc. à l'Alexandra is filled with a chocolate custard and served with apricot sauce.
Prussienne is a mould with half an inch of red jelly at the bottom, lined with finger biscuits, and the centre filled with Bavarian cream. aux fraises, etc. -a mould lined with strawberries or other fruit, and filled with maraschino cream.
Bagatelle aux fraises is a strawberry trifle.
Biscuits à la crème a rich frothy cream, baked in small paper cases.
Glace meringuée au four is a mould of any kind of cream ice, covered with a meringue preparation, and browned. de Plombières is an ice of pounded almonds, sugar, cream, eggs, etc. This ice is not put in a mould, and is served with apricot jam.
Parfait au chocolat or au café is a tall conical mould of chocolate or coffee cream ice.
Glaces au four are small pieces of ice, folded in paste and baked.
Gâteau glacé à l'Eloïse-a mould lined with whipped cream, and filled with custard and stewed cherries; iced, and served with custard over it.
Cartouches de M. de Cupidon-Love's cartridgesvanilla cream ice in the shape of cartridges, filled with chocolate.
Bombe glacée-a cream of yolks of eggs with syrup etc., iced in a round "bombe " mould.
Melon glacé a pistachio cream ice with an orange ice in the centre, iced in a melon-shaped mould. It is often called en surprise.
JELLIES.
Gelée de pommes-Apple jelly. À la crème, it is served with whipped cream. de prunes-Plum jelly. d'oranges-Orange jelly. de citron-Lemon jelly. de cassis-Black currant jelly. de cerises-Cherry jelly.
ENTREMETS.
Gelée de framboises-Raspberry jelly. de fraises is jelly coloured red, with whole strawberries in it. If the jelly is flavoured with vanilla, it is called Gelée de fraises à la vanille. de mûres-Mulberry jelly. de mûres sauvages à la crème a mould of blackberry jelly with whipped cream in the centre. à l'ananas is a pineapple jelly, with pieces of pineapple in it. de nèfles-Medlar jelly. de coings-Quince jelly. au jus de grenades-Pomegranate jelly. à la macédoine de fruits-layers of mixed fruits in a jelly flavoured with maraschino or other liqueur. au madère-Wine jelly. au rhum is flavoured with rum. à la Chartreuse is flavoured with Chartreuse. au curaçao, au noyau and au marasquin are flavoured with curaçao, noyau and maraschino. au ponche is flavoured with punch; au Kirsch, with Kirschenwasser. de Dantzic aux fraises is flavoured with cherry brandy, and has whole strawberries in it. de marasquin aux abricots is flavoured with maraschino, and has pieces of apricots in it. de noyau aux fruits is flavoured with noyau, and has pieces of apricots and strawberries, or other fruits, in it. aux violettes printanières is made of an infusion of fresh violets in syrup. Jellies of fresh flowers are also made of roses, pinks, jonquils, etc.
Gelée à la Bacchante is made with the juice of green grapes and champagne; coloured green. à la Duchesse is flavoured with liqueur, and decorated with shreds of pistachios and cocoanut, etc. à la Panachée-a mould of alternate layers of white and pink jelly. à la Russe-a mould of jelly whisked to a froth. mousseuse à l'eau de vie-a mould of jelly whipped with brandy. mousseuse aux oranges-a mould of orange jelly whisked to a froth. fouettée aux fruits-whipped maraschino jelly, with pieces of apricots, cherries, strawberries, etc.
Petites gelées à la Napolitaine are creams of various colours set in little moulds of jelly.
Kiselle is a jelly made of fruit syrup with flour.
SOUFFLÉS.