Vanilla ice cream, mixed with brown bread crumbs,
almonds, and maraschino liqueur.
Glace a la creme de noix Cocoanut ice creams.
de coco.
Demi-glace a la creme de Gooseberry fool.
groseillcs vertes.
Bomhe glacee d Vorientale. Oriental ice-bomb (with
oranges).
Bomhe glac&e aux ahricots. Apricot ice-bomb.
Biscuits glacis d la vanille.
Vanilla ice-pudding, mixed, and lined with biscuits.
Charlottes glacees.
Ice cream puddings, lined with finger biscuits.
Glaces de Fruits.
Fruit Water-ices.
Glace aux jjommes.
Apple water-ice.
Glace d Vorange.
Orange water-ice.
Glace aux jJoires.
Pear water-ice.
Glace aux leeches.
Peach water-ice.
Glace au citron.
Lemon water-ice.
Glace aux abricots.
Apricot water-ice.
Glace d V ananas.
Pineapple water-ice.
Glace aux cerises.
Cherry water-ice.
Glace aux /raises.
Strawberry water-ice.
Glace aux framhoises.
Raspberry water-ice.
Glace aux mirtilles.
Bilberry water-ice.
Glace aiix groseilles.
Eed currant ice.
Glace d la tutti-frutti.
Mixed fruit water-ice.
Glace de gingemhre.
Ginger water-ice.
Glace d' epines-vinettes.
Barberry water-ice.
Glace de melon.
Melon water-ice.
Glace mille fruits.
Mixed fruit water or cream
Glace en verres d Vorange.
Sorbet aux f raises.
Ponch d la glace.
ice.
Orange water-ice, in glasses.
Strawberry ice, in glasses.
Iced punch.
322
PRACTICAL GASTRONOMY
Soi'bet a2c vin de Bourgog7ie. BMYgmidy wine ice, in
Glace panachee.
Mousse * au cafe.
Mousse aux f raises.
Mousse au marasqui7i.
Mousse aux framboises.
Mousse aux peches.
Mousse au citron.
Mousse a Vorancje.
glasses.
Mixed ice.
Coffee mousse.
Strawberry mousse.
Maraschino mousse.
Raspberry mousse.
Peach mousse.
Lemon mousse.
Orange mousse.
ENTREMETS SAVOUREUX, &C.
SAVOURY DISHES, &c.
N.B. — A selection of valuable and thoroughly
workable recipes has been published, by the
author of this work, for elegant and appetising
Hors-d'oeuvres, Sandwiches, Salads, Oriental and
Savoury dishes, price 3s. 6d.
Savoury Dishes of Fish.
Beignets de poisson.
Beignets de poisson fimUs.
Kedgerue de poisson.
Saumon au gratin.
Homard au gratin.
Coquille de homard.
Saumon fume a la Diahle.
Crabe aux oeufs a laDiable.
Crabe stir canapes d
VIndienne.
BavoiXt de crabe a la tomate.
Fish fritters.
Smoked fish fritters.
Savoury kedgeree.
Salmon, gratin style.
Lobster, gratin style.
Scalloped lobster.
Smoked salmon devilled.
Devilled dressed crab.
Canapees of curried crab.
Savoury of crab with tomato
sauce.
* Monsse is a light ice cream, prepared from syrups, whipped
whites of eggs, and flavouring according to names. It is
j^erved in glasses, or set to freeze in moulds ; in the latter case
the moulds are lined with white paper.
SAVOUEEUX SAVOURIES 323
Savoureux de merluche Savoury of smoked haddock.
frimee.
Sardines aux ceufs poches. Grilled sardines with
poached eggs.
Canapes de sardines. Sardine canapees.
Sardines a la Provenqale, Sardines on toast with egg
sauce.
Sardines a la Diable. Devilled sardines.
Croustade de sardines au Sardine croustades with
fromage. cheese.
Croutons d'anchois au Anchovy fingers with cheese.
fromage.
Anchois frits. Fried anchovies.
Croutons d'anchois a English anchovy toast.
rAnglaise.
Croutons d'anchois a VIn- Curried anchovies on toast.
dienne.
Bisquits aitbeurred' anchois. Anchovy paste biscuits.
Croutons d'anchois aux Savoury anchovy paste on
fines lierhes. toast.
Page 114
Presented as published in 1892. 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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Vanilla ice cream, mixed with brown bread crumbs,
almonds, and maraschino liqueur.
Glace a la creme de noix Cocoanut ice creams.
de coco.
Demi-glace a la creme de Gooseberry fool.
groseillcs vertes.
Bomhe glacee d Vorientale. Oriental ice-bomb (with
oranges).
Bomhe glac&e aux ahricots. Apricot ice-bomb.
Biscuits glacis d la vanille.
Vanilla ice-pudding, mixed, and lined with biscuits.
Charlottes glacees.
Ice cream puddings, lined with finger biscuits.
Glaces de Fruits.
Fruit Water-ices.
Glace aux jjommes.
Apple water-ice.
Glace d Vorange.
Orange water-ice.
Glace aux jJoires.
Pear water-ice.
Glace aux leeches.
Peach water-ice.
Glace au citron.
Lemon water-ice.
Glace aux abricots.
Apricot water-ice.
Glace d V ananas.
Pineapple water-ice.
Glace aux cerises.
Cherry water-ice.
Glace aux /raises.
Strawberry water-ice.
Glace aux framhoises.
Raspberry water-ice.
Glace aux mirtilles.
Bilberry water-ice.
Glace aiix groseilles.
Eed currant ice.
Glace d la tutti-frutti.
Mixed fruit water-ice.
Glace de gingemhre.
Ginger water-ice.
Glace d' epines-vinettes.
Barberry water-ice.
Glace de melon.
Melon water-ice.
Glace mille fruits.
Mixed fruit water or cream
Glace en verres d Vorange.
Sorbet aux f raises.
Ponch d la glace.
ice.
Orange water-ice, in glasses.
Strawberry ice, in glasses.
Iced punch.
322
PRACTICAL GASTRONOMY
Soi'bet a2c vin de Bourgog7ie. BMYgmidy wine ice, in
Glace panachee.
Mousse * au cafe.
Mousse aux f raises.
Mousse au marasqui7i.
Mousse aux framboises.
Mousse aux peches.
Mousse au citron.
Mousse a Vorancje.
glasses.
Mixed ice.
Coffee mousse.
Strawberry mousse.
Maraschino mousse.
Raspberry mousse.
Peach mousse.
Lemon mousse.
Orange mousse.
ENTREMETS SAVOUREUX, &C.
SAVOURY DISHES, &c.
N.B. — A selection of valuable and thoroughly
workable recipes has been published, by the
author of this work, for elegant and appetising
Hors-d'oeuvres, Sandwiches, Salads, Oriental and
Savoury dishes, price 3s. 6d.
Savoury Dishes of Fish.
Beignets de poisson.
Beignets de poisson fimUs.
Kedgerue de poisson.
Saumon au gratin.
Homard au gratin.
Coquille de homard.
Saumon fume a la Diahle.
Crabe aux oeufs a laDiable.
Crabe stir canapes d
VIndienne.
BavoiXt de crabe a la tomate.
Fish fritters.
Smoked fish fritters.
Savoury kedgeree.
Salmon, gratin style.
Lobster, gratin style.
Scalloped lobster.
Smoked salmon devilled.
Devilled dressed crab.
Canapees of curried crab.
Savoury of crab with tomato
sauce.
* Monsse is a light ice cream, prepared from syrups, whipped
whites of eggs, and flavouring according to names. It is
j^erved in glasses, or set to freeze in moulds ; in the latter case
the moulds are lined with white paper.
SAVOUEEUX SAVOURIES 323
Savoureux de merluche Savoury of smoked haddock.
frimee.
Sardines aux ceufs poches. Grilled sardines with
poached eggs.
Canapes de sardines. Sardine canapees.
Sardines a la Provenqale, Sardines on toast with egg
sauce.
Sardines a la Diable. Devilled sardines.
Croustade de sardines au Sardine croustades with
fromage. cheese.
Croutons d'anchois au Anchovy fingers with cheese.
fromage.
Anchois frits. Fried anchovies.
Croutons d'anchois a English anchovy toast.
rAnglaise.
Croutons d'anchois a VIn- Curried anchovies on toast.
dienne.
Bisquits aitbeurred' anchois. Anchovy paste biscuits.
Croutons d'anchois aux Savoury anchovy paste on
fines lierhes. toast.