— k la StOPeP (a Polish Cold Sweet). — Baba
(yeast paste) mixed with raisins and glace fruit,
baked in suitable mould ; when cold coated with
apricot marmalade flavoured with rum and orange
juice ; centre of baba filled with orange ice ; gar-
nished with angelica and glace cherries.
Bananes fpite sup canapes (Hot) . — Slices of
bananas, egged, and fried in butter, dressed on
small rice shapes of canapes ; served hot as side dish.
— fapeies aux fpaises (Cold). — Bananas filled
with mashed scarlet strawberries and puree of
bananas, sweetened with curac^ao and sugar ; tied
up with ribbon.
Dattes fapeies, fpites (Hot or Cold). — Stoned
dates filled with confectioner’s custard, egged and
crumbed in crushed macaroons, and fried in butter ;
served with vanilla cream.
Bordure — Border.
Bopdupe de Agues (Cold) . — Stewed figs mixed with
cream and set with wine jelly in border mould.
— de mappons a la Chantilly (Cold).— Border of
chestnut puree, etc., centre filled with whipped
cream flavoured with vanilla.
— PiePPe le Gpand (Cold). — Rich savarin border,
centre filled with whipped cream, then masked
with apricot marmalade, and studded with strips
of almonds and pistachios.
— de ppunes (Cold). — Border of rice and stoned
stewed prunes, masked with apricot marmalade,
and sprinkled with chopped pistachios ; centre filled
with whipped cream ; garnished with glace cherries
and angelica.
SWEETS
177
Bordure a la Japonaise (Cold).— Savarin border,
soaked in maraschino syrup and set in jelly
Bavaroises — Cremes.
Bavaroise a la Colbert (Cold). — Timbale shape of
vanilla cream, with chocolate cream in centre,
decorated with whipped cream.
— de bananes. — Vanilla cream mixed with banana
pulp set in moulds.
Bavaroise aux framboises.
Bavaroise au chocolat.
Bavaroise an melon.
Bavaroise au cacao.
Blancmanger a la vanille.
Blancmanger a la creme.
Blancmanger aux pistaches
Blancmanger aux avelines.
Raspberry cream.
Chocolate cream.
Melon cream.
Cocoa cream.
Vanilla blancmange.
Cream blancmange.
Pistachio kernel cream.
Blancmange flavoured
with filbert.
Coffee cream.
Chocolate cream.
Vanilla cream.
French tea cream.
French coffee cream.
Peach kernel cream.
Like caramel cream, flavoured
Creme au cafe.
Creme au chocolat.
Creme a la vanille.
Creme Frangaise au the.
Creme Frangaise au cafe.
Creme aux noix de pe ches.
Creme renversee.-
with lemon.
— au caramel (Caramel Cream) . — Egg custard
cooked in mould, coated with brown sugar.
— brulee. — Similar to caramel cream.
— euite a la Puisse. — A kind of bavaroise mixed
with glace fruit and cream, set in fancy mould
lined with wine jelly, and decorated.
— diplomate. — Rich custard mixed with macaroons
and Savoy biscuits, set in a mould lined with
jelly, and decorated.
— de fraises a la chartreuse.— Strawberries set
in wine jelly in fancy mould (bottom and side) and
filled with strawberry cream, flavoured with chart-
reuse liqueur.
— frappee aux milles fruits. — Vanilla cream
mixed with stiff whites of eggs, mixed glace fruit,
and liqueur as flavour, set in moulds, and iced.
— a la Genoise. — Rich custard mixed with crushed
macaroons, orange juice, and glac6 cherries,
flavoured with brandy, set in moulds.
— Imperatrice. — Vanilla cream mixed with chopped
pistachios and glace cherries, set in a border
mould previously masked with wine jelly, and
suitably decorated.
— jubilee. — A rich fruit cream set in the centre of
a mould of port wine or claret jelly.
178
ENTREMETS
Page 104
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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— k la StOPeP (a Polish Cold Sweet). — Baba
(yeast paste) mixed with raisins and glace fruit,
baked in suitable mould ; when cold coated with
apricot marmalade flavoured with rum and orange
juice ; centre of baba filled with orange ice ; gar-
nished with angelica and glace cherries.
Bananes fpite sup canapes (Hot) . — Slices of
bananas, egged, and fried in butter, dressed on
small rice shapes of canapes ; served hot as side dish.
— fapeies aux fpaises (Cold). — Bananas filled
with mashed scarlet strawberries and puree of
bananas, sweetened with curac^ao and sugar ; tied
up with ribbon.
Dattes fapeies, fpites (Hot or Cold). — Stoned
dates filled with confectioner’s custard, egged and
crumbed in crushed macaroons, and fried in butter ;
served with vanilla cream.
Bordure — Border.
Bopdupe de Agues (Cold) . — Stewed figs mixed with
cream and set with wine jelly in border mould.
— de mappons a la Chantilly (Cold).— Border of
chestnut puree, etc., centre filled with whipped
cream flavoured with vanilla.
— PiePPe le Gpand (Cold). — Rich savarin border,
centre filled with whipped cream, then masked
with apricot marmalade, and studded with strips
of almonds and pistachios.
— de ppunes (Cold). — Border of rice and stoned
stewed prunes, masked with apricot marmalade,
and sprinkled with chopped pistachios ; centre filled
with whipped cream ; garnished with glace cherries
and angelica.
SWEETS
177
Bordure a la Japonaise (Cold).— Savarin border,
soaked in maraschino syrup and set in jelly
Bavaroises — Cremes.
Bavaroise a la Colbert (Cold). — Timbale shape of
vanilla cream, with chocolate cream in centre,
decorated with whipped cream.
— de bananes. — Vanilla cream mixed with banana
pulp set in moulds.
Bavaroise aux framboises.
Bavaroise au chocolat.
Bavaroise an melon.
Bavaroise au cacao.
Blancmanger a la vanille.
Blancmanger a la creme.
Blancmanger aux pistaches
Blancmanger aux avelines.
Raspberry cream.
Chocolate cream.
Melon cream.
Cocoa cream.
Vanilla blancmange.
Cream blancmange.
Pistachio kernel cream.
Blancmange flavoured
with filbert.
Coffee cream.
Chocolate cream.
Vanilla cream.
French tea cream.
French coffee cream.
Peach kernel cream.
Like caramel cream, flavoured
Creme au cafe.
Creme au chocolat.
Creme a la vanille.
Creme Frangaise au the.
Creme Frangaise au cafe.
Creme aux noix de pe ches.
Creme renversee.-
with lemon.
— au caramel (Caramel Cream) . — Egg custard
cooked in mould, coated with brown sugar.
— brulee. — Similar to caramel cream.
— euite a la Puisse. — A kind of bavaroise mixed
with glace fruit and cream, set in fancy mould
lined with wine jelly, and decorated.
— diplomate. — Rich custard mixed with macaroons
and Savoy biscuits, set in a mould lined with
jelly, and decorated.
— de fraises a la chartreuse.— Strawberries set
in wine jelly in fancy mould (bottom and side) and
filled with strawberry cream, flavoured with chart-
reuse liqueur.
— frappee aux milles fruits. — Vanilla cream
mixed with stiff whites of eggs, mixed glace fruit,
and liqueur as flavour, set in moulds, and iced.
— a la Genoise. — Rich custard mixed with crushed
macaroons, orange juice, and glac6 cherries,
flavoured with brandy, set in moulds.
— Imperatrice. — Vanilla cream mixed with chopped
pistachios and glace cherries, set in a border
mould previously masked with wine jelly, and
suitably decorated.
— jubilee. — A rich fruit cream set in the centre of
a mould of port wine or claret jelly.
178
ENTREMETS