Compotes, Etc., of Fruit
Compotes, Etc., of Fruit
Abricots au riz are stewed apricots with rice.
Compotes, Etc., of Fruit: Pommes
Pommes au beurre, or à la Parisienne, are apples filled with butter and sugar, and baked.
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.
Compotes, Etc., of Fruit: Chantilly
Petits nougats à la crème are small shapes of nougat filled with cream; à la Chantilly, with Chantilly cream.
Compotes, Etc., of Fruit: Petites
It is usually dressed in little moulds as Petites crèmes.
Compotes, Etc., of Fruit: Princesse
Blancmanger aumarasquinis blancmange flavoured with maraschino: à la vanille, it is flavoured with vanilla; aux amandes, with pounded…
Compotes, Etc., of Fruit: Petits
These may be served in a soufflé dish, or in small paper cases as Petits soufflés.