Note. — Olives, Salted Almonds, Grisini (salted bread sticks),
etc., are usually served just before the Sweet Entremets, their
special object being to cleanse the palate.
Entremets. — Under this heading no less than
three distinct varieties of culinary preparations are
served.
1. The Dressed Vegetable, if such be desired ;
these are known in French as “ Entremets de
Legumes ’ ’ (given in the previous chapter) .
2. The Sweets, hot and cold dishes, known as
Entremets Sucres. Hot Sweets generally consist of
Puddings, Souffles, Croutes of Fruit, Fritters (Beignets),
Savarins, Omelettes, Pancakes, etc., etc. ; whilst
SWEETS
175
the Cold Sweets are usually composed of Jellies,
Chartreuse of Fruits, Bordures, Tourtes, Fruit Pies,
Bavarois, Cream, Compotes, Macedoines, Trifles,
Charlottes, Fancy Gateaux and Pastry, Frozen Pud-
dings, Iced Creams and Puddings, Souffles, Ices,
Plombieres, and various kinds of sweetmeats.
3. Savouries or Entremets Savoureux. These
are commonly known as “After-Dinner Savouries” ;
the dishes selected may be hot or cold, but they are
more often served hot than cold. They must always
be dressed in very small portions, and, above all,
daintily. The most popular savouries are Cheese
Savouries, Egg Savouries, and those made from
Smoked Fish.
ENTREMETS SUCRES.
SWEET DISHES.
Abricots — Apricots.
AbriCOts a la Colbert (Hot). — Compote of apricots
(halves), filled with rice cooked in milk, sweetened,
and flavoured with vanilla, coated with reduced
apricot marmalade, dipped in beaten egg, rolled in
pulverised macaroons, and fried in clarified butter ;
dished up on rounds of fried bread, sauced over
with apricot pur£e.
— a la Conde. — Timbale or border of cooked rice,
flavoured with cream and vanilla, dressed with
compote of apricots, and decorated with cherries
and angelica ; served hot or cold, with fruit syrup.
— a la Reine. — Border of genoise cake dressed with
apricot compote, garnished with glace fruit, sauced
over with apricot marmalade.
— au Fiz. — Stewed apricots, dressed on a border of
cooked sweetened rice ; garnished with glace fruit ;
served hot or cold.
— au Fiz meFingU^ (Hot or Cold).— As above,
omitting the garnish, and coating the whole with
meringue mixture, dredged with sugar, decorated,
and baked in oven.
Pains d’abFicots au marasquin (Cold) .—Stewed
apricots flavoured with maraschino and lemon
juice, set in small moulds with wine jelly.
Ananas — Pineapples.
Ananas a la CFeole (Hot or Cold). — Slices of
pineapple dressed on a border of cooked rice ;
garnished with angelica and glace cherries ; served
with maraschino syrup.
176
ENTREMETS
Ananas a la Cussy (Cold). — Border shape of wine
jelly set with pineapple slices, centre filled with
whipped cream flavoured wth apricot puree, and
suitably decorated. eft?
— k la Reine (Cold). — Border of light g£noise
poached or steamed, with slices of pineapple
ranged on top, centre of dish filled with pineapple,
glace cherries, and apricots cut in dice and
moistened with hot syrup ; liqueur flavour.
— en tUPban. — Savarin border, flavoured with rum
syrup, centre of dish filled with compote of pine-
apple.
Papfait d’ ananas, Tostini. — Whole pineapple,
scooped out in centre, stewed in maraschino
liqueur, filled with confectioner’s custard, placed in
genoise border, masked with meringue, and baked ;
served hot or cold with fruit syrup.
Baba au Phum. — Light yeast cakes containing
currants, soaked in rum syrup ; served hot or cold.
Page 103
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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Note. — Olives, Salted Almonds, Grisini (salted bread sticks),
etc., are usually served just before the Sweet Entremets, their
special object being to cleanse the palate.
Entremets. — Under this heading no less than
three distinct varieties of culinary preparations are
served.
1. The Dressed Vegetable, if such be desired ;
these are known in French as “ Entremets de
Legumes ’ ’ (given in the previous chapter) .
2. The Sweets, hot and cold dishes, known as
Entremets Sucres. Hot Sweets generally consist of
Puddings, Souffles, Croutes of Fruit, Fritters (Beignets),
Savarins, Omelettes, Pancakes, etc., etc. ; whilst
SWEETS
175
the Cold Sweets are usually composed of Jellies,
Chartreuse of Fruits, Bordures, Tourtes, Fruit Pies,
Bavarois, Cream, Compotes, Macedoines, Trifles,
Charlottes, Fancy Gateaux and Pastry, Frozen Pud-
dings, Iced Creams and Puddings, Souffles, Ices,
Plombieres, and various kinds of sweetmeats.
3. Savouries or Entremets Savoureux. These
are commonly known as “After-Dinner Savouries” ;
the dishes selected may be hot or cold, but they are
more often served hot than cold. They must always
be dressed in very small portions, and, above all,
daintily. The most popular savouries are Cheese
Savouries, Egg Savouries, and those made from
Smoked Fish.
ENTREMETS SUCRES.
SWEET DISHES.
Abricots — Apricots.
AbriCOts a la Colbert (Hot). — Compote of apricots
(halves), filled with rice cooked in milk, sweetened,
and flavoured with vanilla, coated with reduced
apricot marmalade, dipped in beaten egg, rolled in
pulverised macaroons, and fried in clarified butter ;
dished up on rounds of fried bread, sauced over
with apricot pur£e.
— a la Conde. — Timbale or border of cooked rice,
flavoured with cream and vanilla, dressed with
compote of apricots, and decorated with cherries
and angelica ; served hot or cold, with fruit syrup.
— a la Reine. — Border of genoise cake dressed with
apricot compote, garnished with glace fruit, sauced
over with apricot marmalade.
— au Fiz. — Stewed apricots, dressed on a border of
cooked sweetened rice ; garnished with glace fruit ;
served hot or cold.
— au Fiz meFingU^ (Hot or Cold).— As above,
omitting the garnish, and coating the whole with
meringue mixture, dredged with sugar, decorated,
and baked in oven.
Pains d’abFicots au marasquin (Cold) .—Stewed
apricots flavoured with maraschino and lemon
juice, set in small moulds with wine jelly.
Ananas — Pineapples.
Ananas a la CFeole (Hot or Cold). — Slices of
pineapple dressed on a border of cooked rice ;
garnished with angelica and glace cherries ; served
with maraschino syrup.
176
ENTREMETS
Ananas a la Cussy (Cold). — Border shape of wine
jelly set with pineapple slices, centre filled with
whipped cream flavoured wth apricot puree, and
suitably decorated. eft?
— k la Reine (Cold). — Border of light g£noise
poached or steamed, with slices of pineapple
ranged on top, centre of dish filled with pineapple,
glace cherries, and apricots cut in dice and
moistened with hot syrup ; liqueur flavour.
— en tUPban. — Savarin border, flavoured with rum
syrup, centre of dish filled with compote of pine-
apple.
Papfait d’ ananas, Tostini. — Whole pineapple,
scooped out in centre, stewed in maraschino
liqueur, filled with confectioner’s custard, placed in
genoise border, masked with meringue, and baked ;
served hot or cold with fruit syrup.
Baba au Phum. — Light yeast cakes containing
currants, soaked in rum syrup ; served hot or cold.