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Ices, or Glaces, and Sorbets
AT large dinners it is usually the custom to give the names of the ices-cream and water-on the menu; but they are often omitted from it, as they are served after the dessert has been put on the table, and therefore cannot be said to form part of the dinner.
Crème de thé - Tea cream ice. de thé vert-Green tea cream ice. de vanille-Vanilla cream ice. de ratafias-Ratafia cream ice. de pain bis-Brown bread cream ice. aux fleurs d'oranger-Cream ice with infusion of orange flowers.
Bavaroise-Bavarian cream ice. au caramel-Cream ice with caramel, flavoured with vanilla. à la Bisque-Cream ice with powdered macaroons, flavoured with madeira or sherry. à la Châteaubriand - Vanilla cream ice with whipped cream and strips of preserved fruits.
Crème à la Japonaise-Brown bread cream ice with almonds, flavoured with vanilla and maraschino.
The following can be cream or water ices- Crème, or eau, de café-Coffee cream or water ice. de chocolat-Chocolate cream or water ice. de noyau-Noyau cream or water ice. d'abricots-Apricot cream or water ice. de pêches-Peach cream or water ice. de fraises-Strawberry cream or water ice. de framboises-Raspberry cream or water ice. de framboises et groseilles-Raspberry and currant cream or water ice. de groseilles-Currant cream or water ice. de cassis-Black currant cream or water ice. de cerises-Cherry cream or water ice. de groseilles vertes-Green gooseberry cream or water ice. de raisins-Grape cream or water ice. d'ananas-Pineapple cream or water ice. de bananes-Banana cream or water ice. de rhubarbe-Rhubarb cream or water ice. de canneberges-Cranberry cream or water ice. de citron-Lemon cream or water ice. d'oranges-Orange cream or water ice. d'amandes-Almond cream or water ice. de pistaches-Pistachio nut cream or water ice. de tutti-frutti-Maraschino cream or water ice, with pistachios, and dried fruit cut in small pieces. de marrons-Chestnut cream or water ice.
Crème, or eau, de gingembre-Ginger cream or water ice.
Panachée-Ices of two or more different colours and flavourings.
In addition to these there are- Eau de ponche-Punch water ice. de melon-Melon water ice. de grenade-Pomegranate water ice. d'épine-vinette--Berberry water ice. de mille fruits-Mixed fruit water ice. de canelle-Cinnamon water ice.
Glaces Napolitaines--Neapolitan ices, served in paper cases.
Fruits variés-ices made in the form and colour of a variety of fruits, one of which is served to each person.
If orange ice is made of Chinese oranges it is called de Chinois; if of Tangerine oranges, de Tangerines. Muscat grape ice is called de Muscat.
For water ices fresh fruit is necessary, as preserved fruit can only be used for cream ices.
Sorbets are half frozen water ices with wine or liqueur. They are served in glasses either before or after the remove at a large dinner.
Ponche à la Romaine is Roman punch-a lemon water ice with whipped whites of eggs and rum. à la Régence is made with the addition of champagne and Martinique or Arrack. à la Norfolk is made of Seville oranges with brandy or rum.
Ponche à la Cardinal is made of Seville oranges with champagne, and is coloured red. à la Russe is made of lemons, with green tea and Kümmel.
Granito Romaine is made with coffee.
Sorbet à la Saint-Charles is a cherry water ice flavoured with cherry brandy. à la Provençale is a lemon water ice with whipped whites of eggs and shreds of candied fruit and almonds, flavoured with ginger and vanilla. à la Grecque is an orange ice with maraschino and ginger brandy, and small pieces of ginger and preserved fruits. à l'Américaine is an orange and lemon ice with champagne. à la Victoria is flavoured with liqueur, and is coloured pink. à la Cannes is made of tomatoes, apples, and apricot jam, with preserved ginger, rum and noyau.
Besides these there are the Sorbets au champagne, au Kirsch, etc., and those made of fruit-aux fraises, à l'orange, à l'ananas, aux pêches, etc. For Sorbet à l'Impériale, the lower half of the glasses contains pineapple ice with rum, the upper half strawberry ice with champagne.