CEufs en surprise (Cold). — Halves of apricots
masked with jelly, and set in whisked and set jelly
so as to resemble poached eggs ; sauced over with
maraschino syrup.
Oranges.
CEufs — Eggs.
SWEETS
1S3
P£ches — Peaches.
Peehes & la Cardinal. — Halves of peaches studded
with almond strips and stewed in raspberry syrup,
dressed on genoise border ; served hot or cold.
— Montreuil. — Halves of peaches stewed in maras-
chino syrup, dressed in centre of a semolina
border ; served hot or cold.
— Melba (Cold). — Halves of peaches cooked in
vanilla syrup, filled with vanilla cream ice, and
dressed in pyramidal form, sauced over with rasp-
berry puree, and sprinkled with chopped almonds.
— a la Ninette (Cold). — Small brandied peaches,
dressed on macaroons soaked in maraschino,
sauced over with cold custard sauce.
— Opientale (Iced). — Halves of peaches stewed in
syrup, flavoured with kirsch and maraschino,
drained and cooled, filled with raspberry ice, and
dressed on shapes of vanilla cream ice.
— Piemontaise. — Halves of peaches filled with
almond paste (marzipan), dressed on croutons of
genoise, and then cooked in oven ; served hot with
syrup.
Timbales de Peehes Marie-Louise (Hot).— Small
timbale shapes of genoise hollowed out and filled
with peach puree mixed with whisked egg white,
baked and glazed ; halves of peaches, glazed,
placed on top of each, and decorated with glace
cherries cooked in kirsch flavoured syrup.
Poires — Pears.
Poires a la Reine (Hot). — Border of genoise cake
and custard, poached, dressed with compote of
pears, sauced over with raspberry syrup.
— a la Florentine (Cold). — Compote of pears,
dressed on a bed of cooked semolina, flavoured
with vanilla, sauced over with apricot marmalade.
— a la Mapquise. — Bartlett pears cooked in vanilla
syrup, dressed on timbale of rice, flavoured with
maraschino, meringued over, and baked ; served
hot or cold.
— k la Sieilienne. — Halves of Bartlett pears
stewed in syrup, drained, filled with almond paste,
placed on cake croutons, and glaced in oven ;
served hot.
Pommes — Apples.
Casserole de pommes au riz (Hot).— Stewed
apples ranged in a casserole with layers of cooked
rice, mixed with chopped glace cherries and
almonds; baked, and ornamented with glac£ fruit.
184
ENTREMETS
Charlotte de Pommes.— Apple charlotte.
Grisette de pommes. — Apple puree mixed with
crushed macaroons, sugar, sultanas, chopped lemon
rind, and whisked whites of eggs ; baked in souffle
dish.
Pommes au beurre. — Peeled and cored apples,
baked with butter in the oven, and glazed, sauced
over with syrup, and flavoured with nutmeg or
cinnamon.
— bonne femme. — Same as ” au beurre.”
— la Conde. — Apples, pared and cored, cooked
in the oven, with sugar, lemon juice, and butter ;
dressed on a bed of rice ornamented with angelica,
glace cherries, raisins and almonds ; served hot or
cold with apple syrup.
— a la Duehesse. — Peeled apples, scooped out in
small rounds, cooked in syrup, dressed on genoise
croute, with a layer of apple marmalade ornamented
with small sticks of angelica stuck in each round of
apple ; served with hot or cold apple syrup.
— Lexington. — Peeled and cored apples, steamed
whole ; when cold, egged and crumbed in crushed
macaroons or cake crumbs ; centre filled with pine-
apple pulp and red currant jelly ; served hot with
fruit syrup.
Page 108
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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CEufs en surprise (Cold). — Halves of apricots
masked with jelly, and set in whisked and set jelly
so as to resemble poached eggs ; sauced over with
maraschino syrup.
Oranges.
CEufs — Eggs.
SWEETS
1S3
P£ches — Peaches.
Peehes & la Cardinal. — Halves of peaches studded
with almond strips and stewed in raspberry syrup,
dressed on genoise border ; served hot or cold.
— Montreuil. — Halves of peaches stewed in maras-
chino syrup, dressed in centre of a semolina
border ; served hot or cold.
— Melba (Cold). — Halves of peaches cooked in
vanilla syrup, filled with vanilla cream ice, and
dressed in pyramidal form, sauced over with rasp-
berry puree, and sprinkled with chopped almonds.
— a la Ninette (Cold). — Small brandied peaches,
dressed on macaroons soaked in maraschino,
sauced over with cold custard sauce.
— Opientale (Iced). — Halves of peaches stewed in
syrup, flavoured with kirsch and maraschino,
drained and cooled, filled with raspberry ice, and
dressed on shapes of vanilla cream ice.
— Piemontaise. — Halves of peaches filled with
almond paste (marzipan), dressed on croutons of
genoise, and then cooked in oven ; served hot with
syrup.
Timbales de Peehes Marie-Louise (Hot).— Small
timbale shapes of genoise hollowed out and filled
with peach puree mixed with whisked egg white,
baked and glazed ; halves of peaches, glazed,
placed on top of each, and decorated with glace
cherries cooked in kirsch flavoured syrup.
Poires — Pears.
Poires a la Reine (Hot). — Border of genoise cake
and custard, poached, dressed with compote of
pears, sauced over with raspberry syrup.
— a la Florentine (Cold). — Compote of pears,
dressed on a bed of cooked semolina, flavoured
with vanilla, sauced over with apricot marmalade.
— a la Mapquise. — Bartlett pears cooked in vanilla
syrup, dressed on timbale of rice, flavoured with
maraschino, meringued over, and baked ; served
hot or cold.
— k la Sieilienne. — Halves of Bartlett pears
stewed in syrup, drained, filled with almond paste,
placed on cake croutons, and glaced in oven ;
served hot.
Pommes — Apples.
Casserole de pommes au riz (Hot).— Stewed
apples ranged in a casserole with layers of cooked
rice, mixed with chopped glace cherries and
almonds; baked, and ornamented with glac£ fruit.
184
ENTREMETS
Charlotte de Pommes.— Apple charlotte.
Grisette de pommes. — Apple puree mixed with
crushed macaroons, sugar, sultanas, chopped lemon
rind, and whisked whites of eggs ; baked in souffle
dish.
Pommes au beurre. — Peeled and cored apples,
baked with butter in the oven, and glazed, sauced
over with syrup, and flavoured with nutmeg or
cinnamon.
— bonne femme. — Same as ” au beurre.”
— la Conde. — Apples, pared and cored, cooked
in the oven, with sugar, lemon juice, and butter ;
dressed on a bed of rice ornamented with angelica,
glace cherries, raisins and almonds ; served hot or
cold with apple syrup.
— a la Duehesse. — Peeled apples, scooped out in
small rounds, cooked in syrup, dressed on genoise
croute, with a layer of apple marmalade ornamented
with small sticks of angelica stuck in each round of
apple ; served with hot or cold apple syrup.
— Lexington. — Peeled and cored apples, steamed
whole ; when cold, egged and crumbed in crushed
macaroons or cake crumbs ; centre filled with pine-
apple pulp and red currant jelly ; served hot with
fruit syrup.