sharp knife. A chocolate custard is suitable for filling them.
Mecca calces are made with soft flour-paste or batter con-
taining cream, and called ixite viollette ; they ai*e also filled
with cream or preserves, and are the cream-tarts of the
‘ Ai’abian Nights ’ tales by which the sister of the exiled
Sultan recognised her brother in his incognito of pastrycook.
There are choux with cheese; choux with almonds, Medina
loaves (nohis) ; choux puffs, or choux soufflSs, flavoured with
the zest of oranges; cJmix soufflds in moulds with cedrat;
2)etits choux hedgehogged with sgolit jgistnchios.
Of cakes of which nouilles or macaroni, or other dry
Italian paste preparations, are leading ingredients, Nouilles
Cake d V Allemande is typical. Nouilles paste is said by
Dumas to be of German origin ; hence the French name is
probably a euphonious (for the French tongue) expression
for the German name Nudcln. Translated into English,
this might become noodles, but owing to the collateral
humorous significance of this word, it became impi’acticable
to use it for culinary purposes, and we therefore retain the
French derivate nouilles as most widelj'^ applicable. The
cake is a thin flat one which is doubled upon itself, or laid
over a second one after having been covered with apricot
jam. Some garnish the cake with a thin layer of meringue
paste, over this shredded pistachios, granite sugar, and
small pink and white comfits. All these garnishes are
more adapted to the confectioner’s window than the
service of the private kitchen. The Nudelkuchen can be
classified in a system like ours only by its leading ingredient,
for in its execution it is varied so as to become now a
gmdding, now a savoury cheese entremets, and again a cake
in the principal sense of the word. Analogous cakes may
be made with macaroni, vermicelli, semolina, rice, potatoes,
sago, tapioca, but they have little specificity.
Meringues are classical confections having a good prospect
of immortality, as they cannot easily be improved, spoiled.
MERINGUES AND HONEY CAKES 41 1
or altered. They have probably a history of more than a
thousand years, their name being supposed to be a con-
tracted derivate of Merovingians, the family name of the
imperial house which was superseded on the throne of
Franconia by the Karolingians, thus indicating the time at
which they were invented.
Meringues can be made of two varieties, according to
whether any starch is put into the preparation or not ;
incidentally to such addition, the proportions of the main
ingredients, white of egg and sugar, have to be altered; the
addition of starch assimilates the preparation somewhat to
sponge or Savoy cake. The pure meringues of albumin and
sugar only are known in France as haisers, or as SgmnisJb
foam, and a large confection of the kind is called Sixtnisli
tourte ; this latter is a construction in layers of sheets of
meringue paste baked, iced, and stratified with whipped
cream. Gomgjound Meringues, or Meringue Dtirioles, the
latter corrupted into Boyals, are little round cakes of puff
paste, the inner basin of which is filled with meringue paste.
The large meringue, or Grosse Meringue d la Parisienne, is
a pretentious preparation which has no advantage over the
common meringue, but, on the contrary, has exchanged the
convenience of prearranged subdivision for the necessity
of subdividing the product under very inconvenient cir-
cumstances for the sole purpose of making i✪ Honey Cake
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AI-modernized reading of the original text
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sharp knife. A chocolate custard is suitable for filling them.
Mecca calces are made with soft flour-paste or batter con-
taining cream, and called ixite viollette ; they ai*e also filled
with cream or preserves, and are the cream-tarts of the
‘ Ai’abian Nights ’ tales by which the sister of the exiled
Sultan recognised her brother in his incognito of pastrycook.
There are choux with cheese; choux with almonds, Medina
loaves (nohis) ; choux puffs, or choux soufflSs, flavoured with
the zest of oranges; cJmix soufflds in moulds with cedrat;
2)etits choux hedgehogged with sgolit jgistnchios.
Of cakes of which nouilles or macaroni, or other dry
Italian paste preparations, are leading ingredients, Nouilles
Cake d V Allemande is typical. Nouilles paste is said by
Dumas to be of German origin ; hence the French name is
probably a euphonious (for the French tongue) expression
for the German name Nudcln. Translated into English,
this might become noodles, but owing to the collateral
humorous significance of this word, it became impi’acticable
to use it for culinary purposes, and we therefore retain the
French derivate nouilles as most widelj'^ applicable. The
cake is a thin flat one which is doubled upon itself, or laid
over a second one after having been covered with apricot
jam. Some garnish the cake with a thin layer of meringue
paste, over this shredded pistachios, granite sugar, and
small pink and white comfits. All these garnishes are
more adapted to the confectioner’s window than the
service of the private kitchen. The Nudelkuchen can be
classified in a system like ours only by its leading ingredient,
for in its execution it is varied so as to become now a
gmdding, now a savoury cheese entremets, and again a cake
in the principal sense of the word. Analogous cakes may
be made with macaroni, vermicelli, semolina, rice, potatoes,
sago, tapioca, but they have little specificity.
Meringues are classical confections having a good prospect
of immortality, as they cannot easily be improved, spoiled.
MERINGUES AND HONEY CAKES 41 1
or altered. They have probably a history of more than a
thousand years, their name being supposed to be a con-
tracted derivate of Merovingians, the family name of the
imperial house which was superseded on the throne of
Franconia by the Karolingians, thus indicating the time at
which they were invented.
Meringues can be made of two varieties, according to
whether any starch is put into the preparation or not ;
incidentally to such addition, the proportions of the main
ingredients, white of egg and sugar, have to be altered; the
addition of starch assimilates the preparation somewhat to
sponge or Savoy cake. The pure meringues of albumin and
sugar only are known in France as haisers, or as SgmnisJb
foam, and a large confection of the kind is called Sixtnisli
tourte ; this latter is a construction in layers of sheets of
meringue paste baked, iced, and stratified with whipped
cream. Gomgjound Meringues, or Meringue Dtirioles, the
latter corrupted into Boyals, are little round cakes of puff
paste, the inner basin of which is filled with meringue paste.
The large meringue, or Grosse Meringue d la Parisienne, is
a pretentious preparation which has no advantage over the
common meringue, but, on the contrary, has exchanged the
convenience of prearranged subdivision for the necessity
of subdividing the product under very inconvenient cir-
cumstances for the sole purpose of making i