Normande — As Apple Charlotte, with addition of apricot pulp. Polonaise — Charlotte mould lined with brioche paste, filled with macedoine of fruit, lie with apricot sauce and kirsch, baked, apricot sauce round. Pomme {de) — Well-buttered and sugared mould lined with slices of bread cut half an inch thick and an inch wide, dipped in oiled butter ; fill the centre with apples cooked to puree, with butter, sugar, and vanilla ; cover and bake, apricot sauce and kirsch round. 416 The New Practical Cookery Guide. Portugaise — Genoise paste baked in charlotte mould, sliced, and replaced with a layer of creme patissicre between ; mask the whole with meringue mixture and bake, serve with orange sauce and curacoa, and sliced oranges round. Reme — Brioche paste cooked in charlotte mould, scooped, and filled with salpicon of pineapple and apricot, masked with Italian meringue mixture, and baked. Royale — Dome mould of Saxon pudding, scooped, and filled with puree of apricots and dice of pineapple, meringue mixture over, and baked, crystallised fruit and strawberry sauce round. Varsovienne — Mould lined as for apple charlotte, then a layer of thick puree of apples, and fill centre with macedoine of fruit, bake, and served with apricot sauce and maraschino. Charlotte Froide (Cold). Arlequin — The mould lined with strips of white and pink iced Genoise cake ; place in centre some half- inch cut squares of set Bavarois mixture (pink, green, white, and chocolate), pour over, to fill mould, liquid white Bavarois mixture, to set. Calville — Mould lined with finger biscuits, as for Charlotte Russe, fill with puree of apples and cream. Carmen — Mould lined with wafers and filled with pink Bavarois mixture, ginger flavour. Entremets (Sweets). 41 7 Chantilly — Mould lined with white cream iced wafers filled with whipped cream, flavoured and sweetened. Javanaise — As Charlotte Russe, mould lined with white and chocolate iced biscuits, tea Bavarois cream in centre. Klondyhe — Mould lined with small hard eclairs, masked with syrup cooked to the crack point, fill mould with charlotte Russe cream mixture, decorate with Chantilly cream. Metternich — Mould lined with finger biscuits, filled with chestnut custard and cream, marrons glaces round. Montreuil — As Charlotte Russe, add dice of peaches in the cream. Moscovite — Mould lined with finger buscuits, filled with Bavarois cream and salpicon of crystallised fruit. Nina — Mould lined with pink and white iced biscuits, filled with strawberry Bavarois cream. Opera — Mould lined with iced biscuits, filled with caramel Bavarois cream, decorated with Chan- tilly cream and crystallised violets. Orientate — Mould lined with biscuits, filled with pista- chios, Bavarois cream, and dice of pineapple. Parisienne — Mould lined with orange iced biscuits, filled with layers of vanilla and orange cream bavarois, decorated with quarters of oranges, masked orange icing. Pompadour — Mould lined with biscuits, pineapple cream filling, decorated with chocolate and vanilla cream cornets. E E 418 The New Practical Cookery Guide. Renaissance — Mould lined as for Charlotte Arlequin, filled with vanilla Bavarois cream and salpicon of fruit. Russe — Mould lined with finger biscuits and filled with vanilla Bavarois cream. Timbale (Hot). Ambassadeur — Brioche paste timbale filled with salpicon of fruit, lie with rich thick custard, sabayon round, pistachios over.

AI-modernized reading of the original text

Normande — As Apple Charlotte, with addition of apricot pulp. Polonaise — Charlotte mould lined with brioche paste, filled with macedoine of fruit, lie with apricot sauce and kirsch, baked, apricot sauce round. Pomme {de) — Well-buttered and sugared mould lined with slices of bread cut half an inch thick and an inch wide, dipped in oiled butter ; fill the centre with apples cooked to puree, with butter, sugar, and vanilla ; cover and bake, apricot sauce and kirsch round. 416 The New Practical Cookery Guide. Portugaise — Genoise paste baked in charlotte mould, sliced, and replaced with a layer of creme patissiere between ; mask the whole with meringue mixture and bake, serve with orange sauce and curacoa, and sliced oranges round. Reine — Brioche paste cooked in charlotte mould, scooped, and filled with salpicon of pineapple and apricot, masked with Italian meringue mixture, and baked. Royale — Dome mould of Saxon pudding, scooped, and filled with puree of apricots and dice of pineapple, meringue mixture over, and baked, crystallised fruit and strawberry sauce round. Varsovienne — Mould lined as for apple charlotte, then a layer of thick puree of apples, and fill centre with macedoine of fruit, bake, and served with apricot sauce and maraschino. Charlotte Froide (Cold). Arlequin — The mould lined with strips of white and pink iced Genoise cake ; place in centre some half- inch cut squares of set Bavarois mixture (pink, green, white, and chocolate), pour over, to fill mould, liquid white Bavarois mixture, to set. Calville — Mould lined with finger biscuits, as for Charlotte Russe, fill with puree of apples and cream. Carmen — Mould lined with wafers and filled with pink Bavarois mixture, ginger flavour. Entremets (Sweets). 41 7 Chantilly — Mould lined with white cream iced wafers filled with whipped cream, flavoured and sweetened. Javanaise — As Charlotte Russe, mould lined with white and chocolate iced biscuits, tea Bavarois cream in centre. Klondyhe — Mould lined with small hard eclairs, masked with syrup cooked to the crack point, fill mould with charlotte Russe cream mixture, decorate with Chantilly cream. Metternich — Mould lined with finger biscuits, filled with chestnut custard and cream, marrons glaces round. Montreuil — As Charlotte Russe, add dice of peaches in the cream. Moscovite — Mould lined with finger buscuits, filled with Bavarois cream and salpicon of crystallised fruit. Nina — Mould lined with pink and white iced biscuits, filled with strawberry Bavarois cream. Opera — Mould lined with iced biscuits, filled with caramel Bavarois cream, decorated with Chantilly cream and crystallised violets. Orientate — Mould lined with biscuits, filled with pistachios, Bavarois cream, and dice of pineapple. Parisienne — Mould lined with orange iced biscuits, filled with layers of vanilla and orange cream bavarois, decorated with quarters of oranges, masked orange icing. Pompadour — Mould lined with biscuits, pineapple cream filling, decorated with chocolate and vanilla cream cornets. E E 418 The New Practical Cookery Guide. Renaissance — Mould lined as for Charlotte Arlequin, filled with vanilla Bavarois cream and salpicon of fruit. Russe — Mould lined with finger biscuits and filled with vanilla Bavarois cream. Timbale (Hot). Ambassadeur — Brioche paste timbale filled with salpicon of fruit, lie with rich thick custard, sabayon round, pistachios over.

The new practical cookery guide