— aux maearons (Cold). — Macaroon charlotte.
— de melons (Cold). — Melon charlotte.
— Medicis (Iced charlotte) . — Mould lined with finger
biscuits, filled with white chocolate ice-cream, and
set to freeze ; garnished with glace chestnuts and
fruits.
— Parisienne (Cold). — Light genoise cake hollowed
out and filled with chocolate and vanilla cream,
masked with chocolate icing, and decorated with
whipped cream.
— Plombiere (Cold). — Charlotte shape lined with
finger biscuits, centre filled with vanilla ice, mixed
with almonds, whipped cream, crystallised fruits,
and kirsch flavour, and set to freeze ; served.
— de poires (Hot) . — Pear charlotte.
— Polonaise (Hot). — An apple charlotte flavoured
with apricot marmalade.
— de pommes (Hot). — Apple charlotte. (See Note.)
i8o
ENTREMETS
Charlotte k la Pompadour (Cold).— Croustade
made of almond paste and small wafer cornets
filled with whipped cream, centre filled with pine-
apple cream.
— aux pistaches (Cold). — Like Russian charlotte,
but cream is mixed with chopped pistachios.
— k la Reine (Hot). — G^noise cake hollowed out
and filled with vanilla souffle mixture, pineapple
and apricots, masked with meringue, and baked.
— a la Russe (Cold). — Rich vanilla cream set in
mould lined with finger buscuits.
— St. Jose (Cold). — Charlotte lined with Savoy
biscuits, bottom decorated with jelly and glace fruit,
and filled with pineapple cream.
Compotes de Fruits — Stewed Fruits.
Compote d’abricots.
Compote d' ananas.
Compote d’airelles.
Compote de coings.
Compote de cerises.
Compote de dattes.
Compote d’epines-vinettes.
Compote de figues.
Compote de praises.
Compote de framboises .
Compote degroseilles blanches.
Compote degroseilles rouges.
Compote de groseilles vertes.
Compote de melon.
Compote de mirabelles.
Compote de mirtilles.
Compote de mures.
Compote de marrons.
Compote d' oranges.
Compote de peches.
Compote de poires.
Compote de pommes.
Compote de prunes.
Compote de pruneaux.
Compote de reine-Claudcs .
Compote de rhubarbe.
Compote de ronces.
Stewed apricots.
Stewed pineapples.
Stewed cranberries.
Stewed quinces.
Stewed cherries.
Stewed dates.
Stewed barberries.
Stewed figs.
Stewed strawberries.
Stewed raspberries.
Stewed white currants.
Stewed red currants.
Stewed gooseberries.
Stewed melon.
Stewed mirabelles.
Stewed bilberries.
Stewed mulberries.
Stewed chestnuts.
Stewed oranges.
Stewed peaches.
Stewed pears.
Stewed apples.
Stewed prunes.
Stewed plums.
Stewed greengages.
Stewed rhubarb.
Stewed brambleberries.
F raises — Strawberries.
Bombes de fraises, moderne (Cold). — Bomb-
shaped moulds masked with jelly and decorated
with fresh strawberries and angelica strips, filled
with a rich strawberry cream.
Chartreuse de fraises.— Fresh strawberries set
with wine jelly in suitable mould (with pipe), centre
filled with whipped cream mixed with fresh or
glac£ fruit.
SWEETS
181
Framboises (Raspberries) . — The same style as
strawberries can be applied to raspberries.
Petits pains de fraises (Cold).— Little timbale
moulds coated with maraschino jelly, filled with
fresh strawberry puree, stiffened with gelatine.
Tivoli aux fraises (Cold). — Maraschino jelly and
strawberry cream set in alternate layers in fancy
mould ; garnished with fresh strawberries.
CPOUtes aux fruits. — These are compotes of fruit
dressed on fried cake or bread croutons, and are
garnished with glac6 fruit, angelica, cherries,
raisins, and almonds, sauced over with fruit syrup.
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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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— aux maearons (Cold). — Macaroon charlotte.
— de melons (Cold). — Melon charlotte.
— Medicis (Iced charlotte) . — Mould lined with finger
biscuits, filled with white chocolate ice-cream, and
set to freeze ; garnished with glace chestnuts and
fruits.
— Parisienne (Cold). — Light genoise cake hollowed
out and filled with chocolate and vanilla cream,
masked with chocolate icing, and decorated with
whipped cream.
— Plombiere (Cold). — Charlotte shape lined with
finger biscuits, centre filled with vanilla ice, mixed
with almonds, whipped cream, crystallised fruits,
and kirsch flavour, and set to freeze ; served.
— de poires (Hot) . — Pear charlotte.
— Polonaise (Hot). — An apple charlotte flavoured
with apricot marmalade.
— de pommes (Hot). — Apple charlotte. (See Note.)
i8o
ENTREMETS
Charlotte k la Pompadour (Cold).— Croustade
made of almond paste and small wafer cornets
filled with whipped cream, centre filled with pine-
apple cream.
— aux pistaches (Cold). — Like Russian charlotte,
but cream is mixed with chopped pistachios.
— k la Reine (Hot). — G^noise cake hollowed out
and filled with vanilla souffle mixture, pineapple
and apricots, masked with meringue, and baked.
— a la Russe (Cold). — Rich vanilla cream set in
mould lined with finger buscuits.
— St. Jose (Cold). — Charlotte lined with Savoy
biscuits, bottom decorated with jelly and glace fruit,
and filled with pineapple cream.
Compotes de Fruits — Stewed Fruits.
Compote d’abricots.
Compote d' ananas.
Compote d’airelles.
Compote de coings.
Compote de cerises.
Compote de dattes.
Compote d’epines-vinettes.
Compote de figues.
Compote de praises.
Compote de framboises .
Compote degroseilles blanches.
Compote degroseilles rouges.
Compote de groseilles vertes.
Compote de melon.
Compote de mirabelles.
Compote de mirtilles.
Compote de mures.
Compote de marrons.
Compote d' oranges.
Compote de peches.
Compote de poires.
Compote de pommes.
Compote de prunes.
Compote de pruneaux.
Compote de reine-Claudcs .
Compote de rhubarbe.
Compote de ronces.
Stewed apricots.
Stewed pineapples.
Stewed cranberries.
Stewed quinces.
Stewed cherries.
Stewed dates.
Stewed barberries.
Stewed figs.
Stewed strawberries.
Stewed raspberries.
Stewed white currants.
Stewed red currants.
Stewed gooseberries.
Stewed melon.
Stewed mirabelles.
Stewed bilberries.
Stewed mulberries.
Stewed chestnuts.
Stewed oranges.
Stewed peaches.
Stewed pears.
Stewed apples.
Stewed prunes.
Stewed plums.
Stewed greengages.
Stewed rhubarb.
Stewed brambleberries.
F raises — Strawberries.
Bombes de fraises, moderne (Cold). — Bomb-
shaped moulds masked with jelly and decorated
with fresh strawberries and angelica strips, filled
with a rich strawberry cream.
Chartreuse de fraises.— Fresh strawberries set
with wine jelly in suitable mould (with pipe), centre
filled with whipped cream mixed with fresh or
glac£ fruit.
SWEETS
181
Framboises (Raspberries) . — The same style as
strawberries can be applied to raspberries.
Petits pains de fraises (Cold).— Little timbale
moulds coated with maraschino jelly, filled with
fresh strawberry puree, stiffened with gelatine.
Tivoli aux fraises (Cold). — Maraschino jelly and
strawberry cream set in alternate layers in fancy
mould ; garnished with fresh strawberries.
CPOUtes aux fruits. — These are compotes of fruit
dressed on fried cake or bread croutons, and are
garnished with glac6 fruit, angelica, cherries,
raisins, and almonds, sauced over with fruit syrup.