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

Large Cakes for Entremets

41 recipes

Large Cakes for Entremets (gros Gateaux Pour Entremets)

  1. 3225Almond Cake
  2. 3226Angel Cake
  3. 3227Baba Syruped or Iced
  4. 3228Biscuit a la Hernani
  5. 3229Almond Biscuit
  6. 3230Mousseline Biscuit
  7. 3231Savoy Biscuit
  8. 3232Breton Cake
  9. 3233Crown of Brioche
  10. 3234Large Brioche with Head—
  11. 3235Chamounix Cake
  12. 3236Compiegne Cake
  13. 3237Fleury Cake
  14. 3238Fruit Cake
  15. 3239Genoese Cake
  16. 3240Gugelhopfen
  17. 3241Hazel-Nut Cake
  18. 3242Jamaica Cake
  19. 3243Jelly Cake Meringued
  20. 3244Lady Cake
  21. 3245Mandarin Cake
  22. 3246Marly Cake
  23. 3247Milfoil Cake, Pompadour
  24. 3248Milfoil with Preserves
  25. 3249Mocha Cake
  26. 3250Neapolitan Cake
  27. 3251Nougatine Cake
  28. 3252Pineapple Cake
  29. 3253Plum Cake
  30. 3254Pound Cake
  31. 3255Punch Cake, Punch Biscuit, Imitation of Boar's Head, a Book or a Ham
  32. 3256Queen Cake
  33. 3257Roederer Cake
  34. 3258Sand Cake
  35. 3259Savarin a la Valence
  36. 3260Sponge Cake
  37. 3261St. Honore and St. Honore Sultana
  38. 3262Strawberry Short Cake
  39. 3263Favart Cake
  40. 3264Vacherin Cake with Cream
  41. 3265Valentine Cake with Rum
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