Pomines au riz. Apples with rice.
Beine-Claudes au riz. Greengages with rice.
Poires au riz. Pears with rice.
Biz a la Conde. Rice with pears.
Biz au chocolat. Rice with chocolate cream.
Biz au lait. Rice cooked in milk and
sugar.
Pommes au riz meringuee. Apples with rice meringued.
Ahricots a la Colbert. Apricots, Colbert style.
Preserved firm apricots (halves), drained, filled with
rice cooked in milk, sweetened and flavoured with
vanilla, coated with reduced apricot marmalade, dipped
in beaten egg, rolled in pulverised macaroons, fried
slightly brown in clarified butter. Dished up on rounds of
fried bread made to adhere to the dish with a little mar-
malade, and sauced over with a thick apricot sauce.
Pommes a la Conde. Apples, Conde style.
Pared apples, cored, trimmed, ranged in a buttered
sautoir, sprinkled with powdered sugar, lemon juice,
and oiled butter ; cooked in the oven. Dished up on a
layer of rice ornamented with fancy cut pieces of
angelica, crystallised cherries, raisins and almonds, and
served with apple syrup.
ENTREMETS SWEETS 315
Pommes d la Diichesse. Apples, Ducliesse style.
Peeled apples, scooped out in small rounds, cooked in
syrup, dressed on a layer of apple marmalade orna-
mented with small sticks of angelica in each round of
apples. Served with a well-reduced apple syrup.
Pommes roties d la Baked apples, Polish style.
Polo7iaise.
Pared and cored apples, cut crosswise in thin slices,
ranged on a layer of marmalade on a baking-dish,
masked with well-reduced syrup, sprinkled with crushed
macaroons, ground cinnamon and sugar. Baked in a
moderate oven and served in the baking-dish.
Pommes d la Portugaise. Apples, Portuguese style.
Pared and cored apples, rubbed over with lemon juice,
stewed in syrup, with maraschino liqueur ; holes in apples
filled with red currant jelly, with a crystallised cherry
over top. Served with the syrup.
Pains cVabricots an marasqidn.
Preserved apricots mixed with a little maraschino
liqueur, lemon juice, powdered sugar and some gelatine
dissolved in water; passed through a fine sieve, set on
ice until it thickens, poured into moulds, and served the
same as jellies.
Croutes aux fruits.
Compote of fruit dressed on fried cake or bread crusts
or croutons, garnished with dried fruit, angelica, cherries,
almonds, raisins, etc., and sauced over with a syrup.
CroHtes aux ahricots. Apricot croutes.
CroMes aux pommes. Apple croutes.
Croutes a Vorange. Orange croutes.
CroMes aux cerises. Cherry croutes.
CroMes aux peches. Peach croutes.
CroMes auxframhoises. Raspberry croutes.
CroMes aux /raises. Strawberry croutes.
Croiltes a la Normande.
Pared, cored, and quartered apples, stewed in syrup,
flavoured with butter, lemon juice and sherry, dressed
20
816
PEACTICAL GASTRONOMY
on fried bread croutes (crusts), coated with dissolved
peach jam. Served with hot syrup.
CroMes au Mad ere.
Various kinds of compote of fruit, dressed on fried
bread or cake crusts, and served with hot fruit syrup
flavoured with Madeira wine.
Blancmangers et Cremes.
Bavaroise aux amandes.
Bavaroise au cafe.
Bavaroise a la Praslin.
Bavaroise au citron.
Bavaroise a Vorange.
Page 111
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Pomines au riz. Apples with rice.
Beine-Claudes au riz. Greengages with rice.
Poires au riz. Pears with rice.
Biz a la Conde. Rice with pears.
Biz au chocolat. Rice with chocolate cream.
Biz au lait. Rice cooked in milk and
sugar.
Pommes au riz meringuee. Apples with rice meringued.
Ahricots a la Colbert. Apricots, Colbert style.
Preserved firm apricots (halves), drained, filled with
rice cooked in milk, sweetened and flavoured with
vanilla, coated with reduced apricot marmalade, dipped
in beaten egg, rolled in pulverised macaroons, fried
slightly brown in clarified butter. Dished up on rounds of
fried bread made to adhere to the dish with a little mar-
malade, and sauced over with a thick apricot sauce.
Pommes a la Conde. Apples, Conde style.
Pared apples, cored, trimmed, ranged in a buttered
sautoir, sprinkled with powdered sugar, lemon juice,
and oiled butter ; cooked in the oven. Dished up on a
layer of rice ornamented with fancy cut pieces of
angelica, crystallised cherries, raisins and almonds, and
served with apple syrup.
ENTREMETS SWEETS 315
Pommes d la Diichesse. Apples, Ducliesse style.
Peeled apples, scooped out in small rounds, cooked in
syrup, dressed on a layer of apple marmalade orna-
mented with small sticks of angelica in each round of
apples. Served with a well-reduced apple syrup.
Pommes roties d la Baked apples, Polish style.
Polo7iaise.
Pared and cored apples, cut crosswise in thin slices,
ranged on a layer of marmalade on a baking-dish,
masked with well-reduced syrup, sprinkled with crushed
macaroons, ground cinnamon and sugar. Baked in a
moderate oven and served in the baking-dish.
Pommes d la Portugaise. Apples, Portuguese style.
Pared and cored apples, rubbed over with lemon juice,
stewed in syrup, with maraschino liqueur ; holes in apples
filled with red currant jelly, with a crystallised cherry
over top. Served with the syrup.
Pains cVabricots an marasqidn.
Preserved apricots mixed with a little maraschino
liqueur, lemon juice, powdered sugar and some gelatine
dissolved in water; passed through a fine sieve, set on
ice until it thickens, poured into moulds, and served the
same as jellies.
Croutes aux fruits.
Compote of fruit dressed on fried cake or bread crusts
or croutons, garnished with dried fruit, angelica, cherries,
almonds, raisins, etc., and sauced over with a syrup.
CroHtes aux ahricots. Apricot croutes.
CroMes aux pommes. Apple croutes.
Croutes a Vorange. Orange croutes.
CroMes aux cerises. Cherry croutes.
CroMes aux peches. Peach croutes.
CroMes auxframhoises. Raspberry croutes.
CroMes aux /raises. Strawberry croutes.
Croiltes a la Normande.
Pared, cored, and quartered apples, stewed in syrup,
flavoured with butter, lemon juice and sherry, dressed
20
816
PEACTICAL GASTRONOMY
on fried bread croutes (crusts), coated with dissolved
peach jam. Served with hot syrup.
CroMes au Mad ere.
Various kinds of compote of fruit, dressed on fried
bread or cake crusts, and served with hot fruit syrup
flavoured with Madeira wine.
Blancmangers et Cremes.
Bavaroise aux amandes.
Bavaroise au cafe.
Bavaroise a la Praslin.
Bavaroise au citron.
Bavaroise a Vorange.