The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
XVI

Hot Entremets — Puddings, Fritters & Soufflés

135 recipes

Sweet Entremets-Hot (entremets de Douceur-Chauds)

  1. 2990Apples a la Giudici
  2. 2991Apples a la Nelson
  3. 2992Apples Baked
  4. 2993Apples, Baron de Brisse Style
  5. 2994Apples Browned
  6. 2995Apples in Surprise
  7. 2996Apples, Nubian—Meringued
  8. 2997Apple "pain" with Vanilla
  9. 2998Apples, Portuguese
  10. 2999Apples with Butter
  11. 3000Apples with Burnt Almonds
  12. 3001Apricots a la Jefferson
  13. 3002Baba with Marsala
  14. 3003Bananas, Cherry Sauce—Fried
  15. 3004Biscuits, Frascati
  16. 3005Border of Rice with Bananas
  17. 3006Brioches St. Mark
  18. 3007Charlotte a la Destrey
  19. 3008Apple Charlotte
  20. 3009Compiegne with Sabayon
  21. 3010Cream a la Maintenon—Fried
  22. 3011Cream of Biscuit with Kirsch
  23. 3012Cream of Chestnuts with Caramel Sugar
  24. 3013Cream Pamela—Fried
  25. 3014Cream with Apples
  26. 3015Crescents of Noodles with Cherries
  27. 3016Croquettes a la Trimalcion
  28. 3017Croquettes of Chestnuts
  29. 3018Croquettes of Rice with Orange, Raspberry Sauce
  30. 3019Croquettes of Semolina, Pistachio Sauce
  31. 3020Croustades of Venice, Meringued
  32. 3021Golden Crusts
  33. 3022Crusts of Pineapple, Apricot Sauce
  34. 3023Crusts with Bananas a la Panama
  35. 3024Crusts with Cherries or Strawberries a la Michelet
  36. 3025Crusts with Fruits a la Mirabeau
  37. 3026Crusts with Madeira
  38. 3027Crusts with Peaches or with Pears
  39. 3028Crusts with Pears a la Douglas
  40. 3029Cupola a la Madison
  41. 3030Dampfnoodles with Cream
  42. 3031Stuffed Eggs
  43. 3032Eggs with Cream, Meringued
  44. 3033Eggs with Coffee Cream Meringued
  45. 3034Flawn a la Manhattan
  46. 3035Flawn au Lion d'Or
  47. 3036Alliance Fritters
  48. 3037Apple Fritters and Montagnard Fritters—Glazed and Unglazed
  49. 3038Apple Fritters with Prunelle or with Kirsch
  50. 3039Apricot or Peach Fritters with Maraschino
  51. 3040Brioche and Cream Fritters with Sabayon
  52. 3041Celeriac, Pear and Quartered Apple Fritters
  53. 3042Cherry Fritters—Fresh or Brandied
  54. 3043Cream of Rice Fritters
  55. 3044Mundane Fritters
  56. 3045Orange Fritters a la Talleyrand
  57. 3046Singapore Fritters
  58. 3047Souffled Fritters a la Medicis
  59. 3048Souffled Fritters with Lemon Peel or with Roasted Hazel-Nuts
  60. 3049Strawberry Fritters with Macaroons, Garnished with Glazed Strawberry Fritters
  61. 3050Roman Triumvirate Fritters
  62. 3051Fruits a la Creole
  63. 3052Grenades with Cherries
  64. 3053Mazarine with Pineapple and Kirsch
  65. 3054Mirlitons of Pears a la Bienvenue
  66. 3055Munich with Peaches
  67. 3056Small Celestine Omelets
  68. 3057Celestine Omelet with Whipped Cream
  69. 3058Frangipane Omelet
  70. 3059Rum Omelet
  71. 3060Omelet Souffle, Ancient Style
  72. 3061Omelet Souffle-Light
  73. 3062Omelet Souffle with Almonds
  74. 3063Omelet Souffle with Apples
  75. 3064Omflet Souffle with Macaroons
  76. 3065Omelet Souffle with Preserves
  77. 3066Omelet Souffle with Vanilla
  78. 3067Omelet Stuffed with Preserves—Glazed
  79. 3068Omelet Stuffed with Strawberries
  80. 3069Omelet with Fruits, Meringued
  81. 3070Omelet with Puree of Spinach—Sweet
  82. 3071Omelet with Russet Apples
  83. 3072Pancakes a la Dejazet
  84. 3073Pancakes a la Rossini—Meringued
  85. 3074German Pancakes
  86. 3075Pancakes of Peach Marmalade Macedoine
  87. 3076Pancake Sticks, Royeaux
  88. 3077Pancakes with Brown Sugar—Light
  89. 3078Pancakes with Orange Flower Water—Large
  90. 3079Pancakes with Preserves—Light
  91. 3080Peaches a la Colbert
  92. 3081Conde Peaches
  93. 3082Meringued Peaches
  94. 3083Richelieu Peaches
  95. 3084Stevens Peaches
  96. 3085Pears Ferriere
  97. 3086Lombarde Pears—Stuffed
  98. 3087Pie, Apple, Peach or Rhubarb
  99. 3088Pie, Marrow Frangipane
  100. 3089Mince Pie
  101. 3090Pineapple, Carolina and with Rice with Cream
  102. 3091Poupelin
  103. 3092Pudding a la Benvenuto
  104. 3093Pudding a la Bradley
  105. 3094Mellow Pudding, Apricot Sauce
  106. 3095Cabinet Pudding a la Royale
  107. 3096Cabinet Pudding with Sabayon
  108. 3097Countess Pudding
  109. 3098Franklyn Pudding
  110. 3099Pudding a la de Freese
  111. 3100Humboldt Pudding
  112. 3101Italian Pudding
  113. 3102Peach Pudding a la Cleveland
  114. 3103Plum Pudding, St. George
  115. 3104Plumery Pudding
  116. 3105Rice Pudding a la Bagration
  117. 3106Rice Pudding, Fruit Sauce
  118. 3107Saxony Pudding—Souffled
  119. 3108Scotch Pudding
  120. 3109Schiller Pudding
  121. 3110Spanish Pudding
  122. 3111Tyrolean Pudding
  123. 3112Pudding with Almonds-Light
  124. 3113Pudding with Burnt Almonds—Souffled
  125. 3114Pudding with Hazel-Nuts—Souffled
  126. 3115Rice with Apples
  127. 3116Rissoles with Preserves and with Almond Cream
  128. 3117Savarin with Apricots
  129. 3118Souffle of Chestnuts with Vanilla
  130. 3119Souffle of Chocolate
  131. 3120Souffles in Cases with Vanilla or Orange—Small
  132. 3121Souffle of Rice with Maraschino
  133. 3122Souffle with Raspberries
  134. 3123Timbale a la Figaro
  135. 3124Zephyr of Rice with Pineapple
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