Mosaique — White, pink, green, and chocolate
Bavarois mixture, set and cut in small square
mosaic style in mould, fill with cool clear jelly,
and allow to set.
424
The New Practical Cookery Guide.
Moscovite — Mould lined with kiimmel jelly, filled
with pink and white jelly Russe in layers.
Orange — Orange jelly set in the peels, cut basket
shape.
Orientate — Mandarine jelly, served with quarters of
mandarine round.
Parisienne — Liqueur jelly Rubannee.
B enaissance — Three coloured jellies, pink, Russian,
and green.
Busse — Jelly whipped into froth on ice, and poured
in moulds to set.
Volaire — Coffee jelly flavoured with cognac.
Volaire Chantilly — Served with whipped cream over
and round.
Chartreuse de Fraises — Fresh strawberries set in
jelly.
Chartreuse de Fraises Chantilly — Served with Chan-
tilly cream.
Chartreuse de Fruit — Fresh fruit cut to neat size and
set in jelly.
Suedoise Bon Chretien — Mould lined with jelly,
arrange a layer of cooked pink and white balls of
pears, and fill centre with puree of pears and
whipped cream✪ Suedoise Bon Chretien.
Suedoise Moderns — Mould lined with jelly, a layer of
cooked balls of pink and white apples round, and
fill centre with vanilla Bavarois cream and
salpicon of fruit✪ Suedoise Moderns.
SuSdoise Normande — Mould lined with jelly, a layer
of neat strips of cooked apples round, fill centre
with puree of apples and whipped cream✪ Suedoise Normande.
Entremets (Sweets).
425
Suedoise Princesse — Mould lined with jelly, white
and pink puree of apple, Bavarois cream, set and
cut size of florin, arranged round, centre filled
with the coloured apple Bavarois liquid in
layers as it is setting.
Suedoise Peine Mab — Mould lined with jelly and
decorated with cherries, centre filled with
vanilla Bavarois cream, served with red currant
syrup round.
Suedoise Richelieu — Mould lined with puree of prunes
Bavarois, and centre filled with vanilla Bavarois
cream.
Poires (Pears).
Alma — Cooked with port wine flavoured with orange
rind ; when cold, masked with praline and
decorated with Chantilly cream✪ Alma.
Au Rum (Cold) — Served in timbale with rum syrup
over and a star of Chantilly cream✪ Au Rum (Cold).
Au Rum (Hot) — Served in timbale with thick syrup,
rum ignited lastly.
Bourdaloue — Quarters of cooked pears in flan or
timbale, almond paste, frangipane over and
praline, gratines, apricot sauce✪ Bourdaloue.
Cardinal — Cooked pears cut in halves and studded
with shredded almonds, served in timbale with
raspberry syrup over.
Carignon (Cold) — Poached in syrup and scoop core
from thick end, fill cavity (when cold) with firm
chocolate ice cream, stand stalk uppermost and
mask with chocolate fondant, serve on small
rounds of genoise basted' with anisette and
426 The New Practical Cookery Guide.
coated with apricot syrup and coarse almond
praline round.
Conde — Cooked in syrup and served on bordure of
sweetened cooked rice, decorated with cherries
and angelica, apricot sauce round.
Dijonnaise — Cooked in claret and served with sirop
de cassis on a fond of pain d’epices (honey
cake).
Dreux — Halved cooked pears served iii brioche fond s
or tartlets coated with frangipane and praline,
apricot sauce round.
Duchesse (Cold) — Cooked pears masked with creme
patissiere and masked again with liquid jelly ;
when set, served with chopped jelly round.
Fn Surprise — Half pears scooped and cooked in
syrup, masked with creme patissiere, chopped
cherries on top, thick svrup over.
Page 160 · 6 recipe records on this page
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mosaique — White, pink, green, and chocolate Bavarois mixture, set and cut in small square mosaic style in mould, fill with cool clear jelly, and allow to set.
The New Practical Cookery Guide.
Moscovite — Mould lined with kiimmel jelly, filled with pink and white jelly Russe in layers.
Orange — Orange jelly set in the peels, cut basket shape.
Orientale — Mandarine jelly, served with quarters of mandarine round.
Parisienne — Liqueur jelly Rubannée.
Renaissance — Three coloured jellies, pink, Russian, and green.
Russe — Jelly whipped into froth on ice, and poured in moulds to set.
Voltaire — Coffee jelly flavoured with cognac.
Voltaire Chantilly — Served with whipped cream over and round.
Chartreuse de Fraises — Fresh strawberries set in jelly.
Chartreuse de Fraises Chantilly — Served with Chantilly cream.
Chartreuse de Fruit — Fresh fruit cut to neat size and set in jelly.
Suedoise Bon Chretien — Mould lined with jelly, arrange a layer of cooked pink and white balls of pears, and fill centre with puree of pears and whipped cream.
Suedoise Moderns — Mould lined with jelly, a layer of cooked balls of pink and white apples round, and fill centre with vanilla Bavarois cream and salpicon of fruit.
SuSdoise Normande — Mould lined with jelly, a layer of neat strips of cooked apples round, fill centre with puree of apples and whipped cream.
Entremets (Sweets).
Suedoise Princesse — Mould lined with jelly, white and pink puree of apple, Bavarois cream, set and cut size of florin, arranged round, centre filled with the coloured apple Bavarois liquid in layers as it is setting.
Suedoise Peine Mab — Mould lined with jelly and decorated with cherries, centre filled with vanilla Bavarois cream, served with red currant syrup round.
Suedoise Richelieu — Mould lined with puree of prunes Bavarois, and centre filled with vanilla Bavarois cream.
Poires (Pears).
Alma — Cooked with port wine flavoured with orange rind ; when cold, masked with praline and decorated with Chantilly cream.
Au Rum (Cold) — Served in timbale with rum syrup over and a star of Chantilly cream.
Au Rum (Hot) — Served in timbale with thick syrup, rum ignited lastly.
Bourdaloue — Quarters of cooked pears in flan or timbale, almond paste, frangipane over and praline, gratines, apricot sauce.
Cardinal — Cooked pears cut in halves and studded with shredded almonds, served in timbale with raspberry syrup over.
Carignon (Cold) — Poached in syrup and scoop core from thick end, fill cavity (when cold) with firm chocolate ice cream, stand stalk uppermost and mask with chocolate fondant, serve on small rounds of genoise basted' with anisette and
426 The New Practical Cookery Guide.
coated with apricot syrup and coarse almond praline round.
Conde — Cooked in syrup and served on bordure of sweetened cooked rice, decorated with cherries and angelica, apricot sauce round.
Dijonnaise — Cooked in claret and served with sirop de cassis on a fond of pain d’epices (honey cake).
Dreux — Halved cooked pears served iii brioche fond s or tartlets coated with frangipane and praline, apricot sauce round.
Duchesse (Cold) — Cooked pears masked with creme patissiere and masked again with liquid jelly ; when set, served with chopped jelly round.
Fn Surprise — Half pears scooped and cooked in syrup, masked with creme patissiere, chopped cherries on top, thick svrup over.
Records on this page
Suedoise Bon ChretienSuedoise ModernsSuedoise NormandeAlmaAu Rum (Cold)Bourdaloue