Felicite or Feligia (Cold) — Cooked pears served in bordure of creme Viennoise, decorated with Chantilly cream. Florentine (Cold) — Cooked pears served in a bordure of semolina bavarois, apricot syrup over. George (St.) — Quarters of cooked pears in cocottes or timbales, lie with apricot sauce and kirsclu meringue mixture over, and baked. Helene (Cold) — Served on a layer of vanilla ice cream, hot chocolate sauce over, sprinkled with crystallised violets. Imperatrice (Hot) — Served on a bordure of rice Conde, salpicon of fruit in centre, meringue mixture piped round each pear, bake, apricot sauce round. Entremets {Sweets). 427 Imperatrice (Cold) — Served on a bordure of rice Imperatrice with apricot sauce round, Chantilly cream and sieved chestnut over. Lombarde (Cold) — Served on bordure of rice Conde, Chantilly cream in centre, maraschino syrup round. Louis Phillippe (Cold) — Cooked whole pears scooped and served with ice cream inside, red currant syrup over. Marquise (Cold) — Masked with raspberry and red currant syrup served on genoise bordure basted with liqueur, crystallised rose leaves on top. Mary Gmden (Cold) — Served in timbales with rasp- berry puree and crystallised cherries, piped Chantilly cream over. Melba — As peaches Melba. Moscovite — Served on brioche tartlets or fonds, decorate with almonds and crystallised fruit, apricot sauce au kirscli round. Parisienne — Served on bordure of genoise, rice Conde in centre, all masked with meringue mixture, decorated with candied fruit, and baked, apricot sauce round. Pralinees — Served in timbale on frangipane, Chantilly cream piped round each pear, almond praline over, chocolate sauce apart. Princesse — Cooked in raspberry syrup, masked with hazel nut meringue mixture, and baked. Ranavalo (Hot) — Served on genoise bordure, choco- late sauce over. Ranavalo (Cold) — Served on vanilla ice cream, chocolate sauce over. 428 The New Practical Cookery Guide. Btgence — Cooked pears cut in halves, scooped and filled with rice Conde mixed with salpicon of fruit, reform pear, egged and breadcrumbed and fried, apricot sauce separate. Peine Emma (Cold) — Served in timbales withfrangi- pane mixed with crushed macaroons over, decorate with Chantilly cream. Peligieuse (Cold) — Placed in a timbale or cocotte, cover with chocolate Bavarois cream ; when set, serve thus. Sultane (Cold) — Served in timbales with vanilla ice in centre, light chocolate sauce over, pistachios and cherries, sucre file round. Van Dick — Served on genoise bordure, chocolate sauce over, crystallised violets on top. Pommes (Apples). Au Beurre — Peeled, cored, and baked, served on a brioche croute, a piece of hard brandy butter in centre. Beatrice — Pared and cored, fill centre with chopped figs and raisins, baked, and served with custard sauce. Bohemienne — Are baked apple dumplings with a little apricot jam inside, served with syrup sauce or hard sauce✪ Baked Apple Dumplings. Bonne Femme — Apples baked with a little butter, sugar, and water. Cevenole — Pared, scooped, and poached ; when cold, fill with puree of chestnut and Chantilly cream. Entremets (Sweets). 429 Chatelaine — Pared and scooped, fill centre with chopped cherries and puree of apricots, mask with frangipane and crushed macaroons✪ Chatelaine and gratines. Chevreuse — Halved, cooked, and served on a bordure of semolina, salpicon of fruit in centre, mask with meringue mixture, chopped pistachios over, and bake, quarters of apples and apricot sauce round.

AI-modernized reading of the original text

Felicite or Feligia (Cold) — Cooked pears served in bordure of creme Viennoise, decorated with Chantilly cream. Florentine (Cold) — Cooked pears served in a bordure of semolina bavarois, apricot syrup over. George (St.) — Quarters of cooked pears in cocottes or timbales, lie with apricot sauce and kirsclu meringue mixture over, and baked. Helene (Cold) — Served on a layer of vanilla ice cream, hot chocolate sauce over, sprinkled with crystallised violets. Imperatrice (Hot) — Served on a bordure of rice Conde, salpicon of fruit in centre, meringue mixture piped round each pear, bake, apricot sauce round. Entremets {Sweets). Imperatrice (Cold) — Served on a bordure of rice Imperatrice with apricot sauce round, Chantilly cream and sieved chestnut over. Lombarde (Cold) — Served on bordure of rice Conde, Chantilly cream in centre, maraschino syrup round. Louis Phillippe (Cold) — Cooked whole pears scooped and served with ice cream inside, red currant syrup over. Marquise (Cold) — Masked with raspberry and red currant syrup served on genoise bordure basted with liqueur, crystallised rose leaves on top. Mary Garden (Cold) — Served in timbales with raspberry puree and crystallised cherries, piped Chantilly cream over. Melba — As peaches Melba. Moscovite — Served on brioche tartlets or fonds, decorate with almonds and crystallised fruit, apricot sauce au kirscli round. Parisienne — Served on bordure of genoise, rice Conde in centre, all masked with meringue mixture, decorated with candied fruit, and baked, apricot sauce round. Pralinees — Served in timbale on frangipane, Chantilly cream piped round each pear, almond praline over, chocolate sauce apart. Princesse — Cooked in raspberry syrup, masked with hazel nut meringue mixture, and baked. Ranavalo (Hot) — Served on genoise bordure, chocolate sauce over. Ranavalo (Cold) — Served on vanilla ice cream, chocolate sauce over. 428 The New Practical Cookery Guide. Regence — Cooked pears cut in halves, scooped and filled with rice Conde mixed with salpicon of fruit, reform pear, egged and breadcrumbed and fried, apricot sauce separate. Peine Emma (Cold) — Served in timbales with frangipane mixed with crushed macaroons over, decorate with Chantilly cream. Religieuse (Cold) — Placed in a timbale or cocotte, cover with chocolate Bavarois cream ; when set, serve thus. Sultane (Cold) — Served in timbales with vanilla ice in centre, light chocolate sauce over, pistachios and cherries, sucre file round. Van Dick — Served on genoise bordure, chocolate sauce over, crystallised violets on top. Pommes (Apples). Au Beurre — Peeled, cored, and baked, served on a brioche croute, a piece of hard brandy butter in centre. Beatrice — Pared and cored, fill centre with chopped figs and raisins, baked, and served with custard sauce. Bohemienne — Are baked apple dumplings with a little apricot jam inside, served with syrup sauce or hard sauce. Bonne Femme — Apples baked with a little butter, sugar, and water. Cevenole — Pared, scooped, and poached ; when cold, fill with puree of chestnut and Chantilly cream. Entremets (Sweets). Chatelaine — Pared and scooped, fill centre with chopped cherries and puree of apricots, mask with frangipane and crushed macaroons and gratines. Chevreuse — Halved, cooked, and served on a bordure of semolina, salpicon of fruit in centre, mask with meringue mixture, chopped pistachios over, and bake, quarters of apples and apricot sauce round.

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