Creme de mirabelles en surprise.— Bomb-shaped
mould lined with jelly, then thickly masked with
mirabelle pur£e, centre filled with port wine jelly.
Strawberries and raspberries can be treated the
same.
— Monaco. — Vanilla cream and apricot cream,
scooped out into spoon shapes.and set in plain mould
lined with maraschino jelly, glace cherries, and
jelly placed between layers of cream ; garnished
with glace finger biscuits.
— Romaine. — Rich cream, flavoured with burnt
almonds and orange flower water.
Beignets, etc. — Fritters, etc.
Beignets d' ananas.
Beignets d’abricots.
Beignets Berlinois.
Beignets de cerises.
Beignets de coings.
Beignets de frangipane.
Beignets aux f raises.
Beignets aux marrons.
Beignets a l' orange.
Beignets depommes.
Beignets de peches.
Beignets aux prunes.
Beignets de poires.
Beignets de reine-Claudes .
Beignets de riz.
Beignets de semoule.
Beignets souffles a la vanille.
Beignets Viennoise.
Beignets a la creme.
Beignets de noix de coco.
Cannelons aux praises.
Cannelons a la Pithiviers.
Pineapple fritters.
Apricot fritters.
Berlin or dough-nut fritters.
Cherry fritters.
Quince fritters.
Macaroon fritters.
Strawberry fritters.
Chestnut fritters.
Orange fritters.
Apple fritters.
Peach fritters.
Plum or prune fritters.
Pear fritters.
Greengage fritters.
Rice fritters.
Semolina fritters.
Vanilla souffle fritters.
Vienna fritters.
Custard firitters.
Cocoanut fritters.
Strawberry cannelons.
Puff-paste rolls filled with
almond cream.
Balles de neige. — Snowball fritters.
Beignets k la Portugaise (Portuguese Fritters).—
A kind of rice croquette, flavoured with cinnamon,
with orange marmalade in centre.
Croquettes de riz k l’ananas.— Rice croquettes
with pineapple sauce.
— k la d’Egmont. — Rice croquettes made of rice,
chopped pistachio nuts and chopped almonds
fried, and served with brandy sauce.
— aux fraises. — Rice croquettes with preserved
strawberries in centre.
— aux peehes. — Rice croquettes with peach jam.
— de semoule aux fraises.— Semolina croquettes
with strawberry jam in centre.
SWEETS 179
Croquettes k la vanille. — Vanilla rice croquettes.
— de vermieelle. — Vermicelli croquettes.
Pain frits au vin rouge.— Fried milk roll slices
with claret syrup.
Charlottes.
Note. — There are two kinds of charlottes, i.e., those
served hot and those served cold ; they are made quite
differently. For the former, the hot, the interior of
plain charlotte moulds are lined with slices of bread
dipped or slightly browned in butter ; they are then
filled with the respective fruit pur£e, and baked. For
cold charlottes the moulds are lined with slices of
genoise cake, finger, or Savoy biscuits, and then filled
with certain creams or ice mixtures. In the latter
case the word glacee (frozen) should be placed after the
name on the menu.
Charlotte aux cerises (Hot or Cold).— Cherry
charlotte.
— Jt la Chantilly (Cold). — Vanilla cream charlotte.
— Colville (Cold). — Like charlotte Russe, but cream
is mixed with pear or apple puree.
— Florentine (Iced charlotte). — Mould lined with
biscuits, filled with orange water-ice mixed with
whipped cream, and set to freeze.
— aux fraises (Cold). — Like Russian charlotte, but
filled with strawberry cream made from fresh fruit.
— de groseilles vertes (Cold). — Gooseberry char-
lotte.
— Imperiale (Hot). — Charlotte shape made of
genoise cake, filled with apricot pulp flavoured with
rum, the whole coated with meringue, and baked.
— aux marrons (Hot). — Chestnut charlotte.
Page 105
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Creme de mirabelles en surprise.— Bomb-shaped
mould lined with jelly, then thickly masked with
mirabelle pur£e, centre filled with port wine jelly.
Strawberries and raspberries can be treated the
same.
— Monaco. — Vanilla cream and apricot cream,
scooped out into spoon shapes.and set in plain mould
lined with maraschino jelly, glace cherries, and
jelly placed between layers of cream ; garnished
with glace finger biscuits.
— Romaine. — Rich cream, flavoured with burnt
almonds and orange flower water.
Beignets, etc. — Fritters, etc.
Beignets d' ananas.
Beignets d’abricots.
Beignets Berlinois.
Beignets de cerises.
Beignets de coings.
Beignets de frangipane.
Beignets aux f raises.
Beignets aux marrons.
Beignets a l' orange.
Beignets depommes.
Beignets de peches.
Beignets aux prunes.
Beignets de poires.
Beignets de reine-Claudes .
Beignets de riz.
Beignets de semoule.
Beignets souffles a la vanille.
Beignets Viennoise.
Beignets a la creme.
Beignets de noix de coco.
Cannelons aux praises.
Cannelons a la Pithiviers.
Pineapple fritters.
Apricot fritters.
Berlin or dough-nut fritters.
Cherry fritters.
Quince fritters.
Macaroon fritters.
Strawberry fritters.
Chestnut fritters.
Orange fritters.
Apple fritters.
Peach fritters.
Plum or prune fritters.
Pear fritters.
Greengage fritters.
Rice fritters.
Semolina fritters.
Vanilla souffle fritters.
Vienna fritters.
Custard firitters.
Cocoanut fritters.
Strawberry cannelons.
Puff-paste rolls filled with
almond cream.
Balles de neige. — Snowball fritters.
Beignets k la Portugaise (Portuguese Fritters).—
A kind of rice croquette, flavoured with cinnamon,
with orange marmalade in centre.
Croquettes de riz k l’ananas.— Rice croquettes
with pineapple sauce.
— k la d’Egmont. — Rice croquettes made of rice,
chopped pistachio nuts and chopped almonds
fried, and served with brandy sauce.
— aux fraises. — Rice croquettes with preserved
strawberries in centre.
— aux peehes. — Rice croquettes with peach jam.
— de semoule aux fraises.— Semolina croquettes
with strawberry jam in centre.
SWEETS 179
Croquettes k la vanille. — Vanilla rice croquettes.
— de vermieelle. — Vermicelli croquettes.
Pain frits au vin rouge.— Fried milk roll slices
with claret syrup.
Charlottes.
Note. — There are two kinds of charlottes, i.e., those
served hot and those served cold ; they are made quite
differently. For the former, the hot, the interior of
plain charlotte moulds are lined with slices of bread
dipped or slightly browned in butter ; they are then
filled with the respective fruit pur£e, and baked. For
cold charlottes the moulds are lined with slices of
genoise cake, finger, or Savoy biscuits, and then filled
with certain creams or ice mixtures. In the latter
case the word glacee (frozen) should be placed after the
name on the menu.
Charlotte aux cerises (Hot or Cold).— Cherry
charlotte.
— Jt la Chantilly (Cold). — Vanilla cream charlotte.
— Colville (Cold). — Like charlotte Russe, but cream
is mixed with pear or apple puree.
— Florentine (Iced charlotte). — Mould lined with
biscuits, filled with orange water-ice mixed with
whipped cream, and set to freeze.
— aux fraises (Cold). — Like Russian charlotte, but
filled with strawberry cream made from fresh fruit.
— de groseilles vertes (Cold). — Gooseberry char-
lotte.
— Imperiale (Hot). — Charlotte shape made of
genoise cake, filled with apricot pulp flavoured with
rum, the whole coated with meringue, and baked.
— aux marrons (Hot). — Chestnut charlotte.