A guide to modern cookery

2798—COUPES DENISE Garnish the bowls with Moka ice, and sprinkle the latter with sweets containing liqueur (preferably rum). Cover with Chantilly cream laid on by means of the spoon. 2799—COUPES EDNA MAY Garnish the bottom of the bowls with vanilla ice-cream, and upon the latter set some very cold stewed cherries. Cover the latter with a cone of Chantilly cream, tinted pink by means of a fresh raspberry purée. 2800—COUPES ELIZABETH These coupes do not contain ice. They are garnished with — very cold stewed choice bigaroon cherries, poached in a Kirsch- — and cherry-brandy-flavoured syrup. The fruit is covered with — Chantilly cream which is laid on by means of a spoon, and © sprinkled with powdered spices in which cinnamon should predominate. 2801—COUPES EMMA CALVE Garnish the bottom of the bowls with pralined vanilla ice-cream. Upon the latter set some Kirsch-flavoured stewed cherries, and cover the latter with raspberry purée. | 2802—COUPES EUGENIE Garnish the bowls with vanilla ice-cream, combined with — broken candied chestnuts. Cover the ice with Chantilly cream and upon the latter sprinkle some crystallised violets, 2803—COUPES A LA FAVORITE Garnish the bowls vertically, half with Kirsch-Maraschinoflavoured ice, and half with vanilla ice-cream. Border them witha thread of pine-apple ice, and in the middle set some Chantilly cream combined with strawberry purée. 2804—COUPES GERMAINE Garnish the bottom of the bowls with vanilla ice, and distribute over it half-sugared cherries, macerated in Kirsch. Cover the cherries with a dry purée of chestnuts, squeezed out to resemble vermicelli, and border the bowls with Chantilly cream. 2805—COUPES GRESSAC Garnish the bottom ot the bowls with vanilla ice-cream, and upon the latter in each bowl set three small macaroons, saturated with Kirsch. Upon the macaroons set an overturned poached half-peach, the hollow of which should be garnished with Bar redcurrant jam. Surround the peaches with a border of Chantilly cream. 2806—COUPES JACQUES Garnish the bowls vertically, half with lemon and half with strawberry ice. Between the two ices, on top of the bowl, set a » tablespoonful of a sacedoine of fresh fruit, macerated in Kirsch. 2807—COUPES A LA MALMAISON Garnish the bowls with vanilla ice-cream, combined with peeled Muscadel grapes. Veil with spun sugar. 2808—COUPES A LA MEXICAINE Garnish the bowls with tangerine ice, combined with pine-apple cut into very small dice. 2809—COUPES MIREILLE Garnish the bowls, half with vanilla ice-cream, and half with red-currant ice with cream. In the middle of each bowl set a nectarine poached in vanilla-flavoured syrup, the stone of which should be replaced by Bar white-currant jam. Decorate with Chantilly cream, and cover with a veil of spun sugar. 2810—COUPES PETIT DUC Garnish the bowls with vanilla ice-cream. Set in each a poached half-peach garnished with Bar red-currant jam. Surround the peaches with a thread of lemon ice. 2811—COUPES REVE DE BEBE Garnish the bowls, half with pine-apple ice and half with raspberry ice. Between the two ices set a line of small strawberries, macerated in orange juice. Border the bowls with Chantilly cream, and sprinkle the latter with crystallised violets. 2812—COUPES MADAME SANS-GENE Garnish the bottom and sides of the bowls with a layer of vanilla ice-cream. Fill them with Bar red-currant jam, and cover the latter, by means of a spoon, with Chantilly cream, 2813—COUPES TUTTI-FRUTTI Sprinkle the bottom of the bowls with various fresh fruits cut into dice ; garnish the bowls with strawberry, pine-apple and lemon ices, spread alternately with layers of the same fruits.