The Cookery Book of Lady Clark of Tillypronie

A great Victorian hostess's private recipe collection, gathered from the cooks, ambassadors and country houses of a lifetime — never meant for publication, and published after her death exactly as she kept it, attributions and all.

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Charlotte Charlotte aux

pommes 240 and orange chartreuse, Chartreuse de pommes et d'oranges 240,241 see Cheesecakes, French compote 241 compote, see also end of Apple tart recipe Cream apples 241 Flan 241 Folly 241 fool No. 1 241 No. 2 241 Normandy pippins 242 Original, roasted 242 pie 242 and orange sandwiches 242 snow 242 soufflé, see Soufflés sponge 242 tart, Newtown pippins 242,243 toast 243 Transparent 243 Apricot compote 243 jelly, see Jelly John's stewed apricots 243 puffs, see Puffs No. 2 roll, boiled 244 soufflé, see Soufflés Arrowroot shape Arrowroot shape No. 1 244 sponge, see Sponges No. 2 244 Baba No. 1244 No. 2 A Louvre baba cold 244,245 see also Savarin Bavaroise No. 1 coffee 245 No. 2 coffee or chocolate 245 Beignets, see Fritters Blanc-mange 246 coffee 246 green gooseberry 246 Boiled angels 246 Bread tarts, see Brod torte, under Tarts Brown caps 246 Cambridge Crème brûlée, see Cream, burnt cream No. 4 Caramel, see Portuguese cream, under Creams Charlotte aux pommes, see

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