Croutes aux abricots.
Croutes aux ponimes.
Croutes a l' orange.
Croutes aux cerises.
Croutes aux peches.
Croutes aux framboises.
Croutes aux fraises.
Apricot croutes.
Apple croutes.
Orange croutes.
Cherry croutes.
Peach croutes.
Raspberry croutes.
Strawberry croutes.
Croutes k la Normande (Hot).— Pared, cored, and
quartered apples, stewed in syrup, flavoured with
butter, lemon juice and sherry, dressed on fried
bread croutons, coated with dissolved peach jam ;
served with hot syrup.
— au Madere. — Any kind of compote of fruit,
dressed on fried bread or cake crusts, and served
with hot fruit syrup flavoured with sherry.
Cotelettes en surprise. — Puff paste shaped like
cutlets, centre filled with apricot or apple marma-
lade, egged, crumbed, and fried, or baked in oven.
Denises a la jalousie. — Little puff paste sandwiches
filled with custard, and made to appear like lattice
work on surface.
Gelees — Jellies.
Gelee aux amandes.
Gelee de pommes.
Gelee aux abricots.
Gelee d'epines-vinettes.
Gelee de groseilles noires.
Gelee de fraises.
Gelee de menthe.
Gelee de pied de veau.
Gelee au marasquin.
Gelee au cafe.
Gelee au the vert.
Gelee au curaqao.
Gelee aux airelles.
Gelee de groseilles vertes.
Gelee d' ananas.
Gelee de citron.
Gelee de raisins.
Almond jelly.
Apple jelly.
Apricot jelly.
Barberry jelly.
Black currant jelly.
Strawberry jelly.
Mint jelly.
Calf’s foot jelly.
Maraschino jelly.
Coffee jelly.
Green tea jelly.
Curasao jelly.
Cranberry jelly.
Gooseberry jelly.
Pineapple jelly.
Lemon jelly.
Grape jelly.
182
ENTREMETS
Gelee d’ orange.
Gelee de mandarines.
Gelee au madere.
Gelee de brugnon.
Gelee de Bordeaux.
Gelee de framboises.
Gelee au vin du Rhin.
Gelee au vin de Champagne.
Gelee de nefle.
Gelee d la vanille.
Gelee au rhum.
Gelee au kirscli.
Gelee au vin d'Oporto.
Gelee au poires.
Gelee de coing.
Orange jelly.
Mandarin jelly.
Madeira winej elly.
Nectarine jelly.
Claret jelly.
Raspberry jelly.
Rhine wine jelly.
Champagne jelly.
Medlar jelly.
Vanilla jelly.
Rum jelly.
Kirsch liqueur jelly.
Port wine jelly.
Pear jelly.
Quince jelly.
Gelee panachee (Mixed Jelly). — Two or three
different kinds of jelly, appropriately flavoured,
set in alternate layers in the same mould.
— fouettee au jus de fruits. — Whipped fruit
juice jelly.
— h la macedoine de fruits.— Jelly with mixed
fruits.
— a la Russe (Russian Jelly). — Wine jelly whisked
to a froth and set in a mould.
Jambon de Careme (Cold). — Imitation ham made
from genoise cake, almond paste, and chocolate
icing, garnished with wine jelly.
Japonais a l’Orientale (Cold). — Small almond
meringues and slices of set bavarois or set vanilla
cream arranged in layers to form a border, centre
filled with whipped sweetened cream.
Oranges a la centrale (Cold).— Oranges scooped
out carefully and filled with wine jelly coloured
red and flavoured with orange juice ; when cold
cut into quarters.
Compote d’oranges. — Orange quarters stewed in
syrup .
— Maltaise. — Oranges .filled with port wine jelly and
vanilla cream, two or three layers, cut into quar-
ters when cold, and dressed on rice or vanilla ice.
— Napoli taine. — Oranges filled with vanilla and
raspberry ice ; when frozen cut into quarters.
CEufs vanille a la neige (Hot). — Quenelles of
whisked whites of eggs poached in milk ; served
with vanilla custard.
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Croutes aux abricots.
Croutes aux ponimes.
Croutes a l' orange.
Croutes aux cerises.
Croutes aux peches.
Croutes aux framboises.
Croutes aux fraises.
Apricot croutes.
Apple croutes.
Orange croutes.
Cherry croutes.
Peach croutes.
Raspberry croutes.
Strawberry croutes.
Croutes k la Normande (Hot).— Pared, cored, and
quartered apples, stewed in syrup, flavoured with
butter, lemon juice and sherry, dressed on fried
bread croutons, coated with dissolved peach jam ;
served with hot syrup.
— au Madere. — Any kind of compote of fruit,
dressed on fried bread or cake crusts, and served
with hot fruit syrup flavoured with sherry.
Cotelettes en surprise. — Puff paste shaped like
cutlets, centre filled with apricot or apple marma-
lade, egged, crumbed, and fried, or baked in oven.
Denises a la jalousie. — Little puff paste sandwiches
filled with custard, and made to appear like lattice
work on surface.
Gelees — Jellies.
Gelee aux amandes.
Gelee de pommes.
Gelee aux abricots.
Gelee d'epines-vinettes.
Gelee de groseilles noires.
Gelee de fraises.
Gelee de menthe.
Gelee de pied de veau.
Gelee au marasquin.
Gelee au cafe.
Gelee au the vert.
Gelee au curaqao.
Gelee aux airelles.
Gelee de groseilles vertes.
Gelee d' ananas.
Gelee de citron.
Gelee de raisins.
Almond jelly.
Apple jelly.
Apricot jelly.
Barberry jelly.
Black currant jelly.
Strawberry jelly.
Mint jelly.
Calf’s foot jelly.
Maraschino jelly.
Coffee jelly.
Green tea jelly.
Curasao jelly.
Cranberry jelly.
Gooseberry jelly.
Pineapple jelly.
Lemon jelly.
Grape jelly.
182
ENTREMETS
Gelee d’ orange.
Gelee de mandarines.
Gelee au madere.
Gelee de brugnon.
Gelee de Bordeaux.
Gelee de framboises.
Gelee au vin du Rhin.
Gelee au vin de Champagne.
Gelee de nefle.
Gelee d la vanille.
Gelee au rhum.
Gelee au kirscli.
Gelee au vin d'Oporto.
Gelee au poires.
Gelee de coing.
Orange jelly.
Mandarin jelly.
Madeira winej elly.
Nectarine jelly.
Claret jelly.
Raspberry jelly.
Rhine wine jelly.
Champagne jelly.
Medlar jelly.
Vanilla jelly.
Rum jelly.
Kirsch liqueur jelly.
Port wine jelly.
Pear jelly.
Quince jelly.
Gelee panachee (Mixed Jelly). — Two or three
different kinds of jelly, appropriately flavoured,
set in alternate layers in the same mould.
— fouettee au jus de fruits. — Whipped fruit
juice jelly.
— h la macedoine de fruits.— Jelly with mixed
fruits.
— a la Russe (Russian Jelly). — Wine jelly whisked
to a froth and set in a mould.
Jambon de Careme (Cold). — Imitation ham made
from genoise cake, almond paste, and chocolate
icing, garnished with wine jelly.
Japonais a l’Orientale (Cold). — Small almond
meringues and slices of set bavarois or set vanilla
cream arranged in layers to form a border, centre
filled with whipped sweetened cream.
Oranges a la centrale (Cold).— Oranges scooped
out carefully and filled with wine jelly coloured
red and flavoured with orange juice ; when cold
cut into quarters.
Compote d’oranges. — Orange quarters stewed in
syrup .
— Maltaise. — Oranges .filled with port wine jelly and
vanilla cream, two or three layers, cut into quar-
ters when cold, and dressed on rice or vanilla ice.
— Napoli taine. — Oranges filled with vanilla and
raspberry ice ; when frozen cut into quarters.
CEufs vanille a la neige (Hot). — Quenelles of
whisked whites of eggs poached in milk ; served
with vanilla custard.