The new practical cookery guide

Bourdaloue — Timbale lined with almond paste, filled with salpicon of fruit, almonds and creme frangipane, almond paste cover, and baked, apricot syrup round. Conde — Short paste timbale filled with creamed sweet rice and dice of apricots, lie yolks of eggs, baked, apricots, decorated with cherries and angelica round, apricot and kirsch sauce over. Darenberg — Brioche timbale filled with quarters of cooked pears, lie with puree of apples and apricot sauce, apricot sauce and maraschino over. Duchesse — Mould lined with brioche paste, filled with cooked quarters of pears and apples, lie apricot pulp, covered and baked, apricot sauce round. Faveur — Brioche timbale filled with cooked chestnut and apricot sauce, marrons glaces over, apricot sauce round. L'Anglaise (a) — Biscuit timbale filled with creme patissiere mixed with dice of crystallised fruit, vanilla cream sauce over. Entremets {Sweets). Marie Louise — Genoise paste timbale filled with a layer of salpicon of peach, one of Italian meringue mixture and slices of genoise soaked in kirsch, masked with Italian meringue mixture, piped, baked, peached syrup and kirsch round. Montmorency — Brioche timbale filled with stoned stewed cherries, lie cherry sauce, cherry sauce and kirsch round. Parisienne — Brioche timbale scooped and filled with cooked olive shaped pears, apples, pineapple, apricot, Muscat almonds, and angelica, lie apricot sauce and kirsch, apricot sauce round. Suedoise — Mould lined with brioche paste, filled with creme patissiere and dice of pears cooked in syrup, covered and baked, sabayon round. Valencienne — Brioche timbale scooped, decorated with shredded pistachios and filled with quarters of cooked pears, lie apricot pulp, small glace pears on top, apricot sauce round. Cold. Royale Pralinees — A nougat timbale filled with praline, Chantilly cream, decorated. Crimes (Creams or Bavarois). Beau Rivacje — Caramel cream baked in bordure moulds ; when cold, serve with cream wafer cornets round. Caramel — Mould lined at bottom with syrup cooked to caramel point, filled with raw custard, and baked. e e 2 The New Practical Cookery Guide. Clermont — Chestnut Bavarois cream, glaces chestnuts round. Creole — Chocolate Bavarois cream with a little cooked rice in mixture, fancy iced biscuits round, Chantilly cream over. Dalmatienne — Rich vanilla cream with macedoine of fruit, dice of macaroons and maraschino flavour. Diploma, te — Mould lined with vanilla Bavarois cream, filled with layers of chocolate and strawberry cream. Ecossaise — Whiskey flavoured custard, baked in charlotte mould ; when cold, served with apricot sauce, whiskey flavour. Espagnole — Orange Bavarois cream, quarters of oranges round. Eugenie — Vanilla Bavarois cream with biscuit and noyau flavour, custard sauce round, crystallised violets on top. Figaro — Three coloured Bavarois creams in layers, decorated. Florentine — Vanilla Bavarois cream with crushed nougat, Chantilly cream and chopped pistachios over. Marie Louise — Peach mousse, kirsch flavour, served with peach syrup round. My Queen — Strawberry Bavarois cream mixed with whole strawberries, Chantilly cream over. Opera, — Custard baked in fancy moulds ; when cold, served with strawberry syrup, Chantilly cream garnish and crystallised violets. Pompadour — Chocolate and vanilla Bavarois cream in layers, cold apple syrup round. Entremets (Sweets). 421 Printanier — Vanilla Bavarois cream with salpicon of fruit.