Meringuees — As apple Meringuees. Parisienne (Cold)— Served with vanilla sauce be- tween two halves, dressed on fonds of genoise, Chantilly cream over. 432 The New Practical Cookery Guide. Roy ale — Line a mould with liqueur jelly and arrange a layer of apricots round, filled with puree of apricot Bavarois cream, served on a fond of genoise glacee, decorated, with pistachios round. Sultane — Served on bordure of genoise, rice Conde mixed with pistachios in centre, masked with meringue mixture, pistachios on top, and bake, apricot sauce round. Victoria — Served on biscuit fonds or tartlets, apricot sauce over and chopped pistachios. P£ches (Peaches). Aiglon (Cold) — Poached; when cold, served on vanilla ice cream in a timbale, peach and kirsch syrup over, placed on a carved block of ice imitating an eagle. Alexandra I. — Poached and served on a bordure of genoise, strawberries in centre, Italian meringue over, baked, and strawberry sauce round. Alexandra II. (Cold) — Served on a bordure of genoise, Chantilly cream over, strawberry sauce round. Andaloiise — Served on rice Conde, meringued, peach syrup round. Aurore (Cold) — Poached; when cold, served on a strawberry iced mousse, curacao sabayon over. Caroline — Poached and served on a small round of rice Conde, vanilla cream sauce over, and a ring of red currant jelly round. Cardinal — Poached and served in timbales, raspberry sauce and almonds over. Colbert — As apricot Colbert. Entremets ( Sweets ). 433 Conde — As apricot Conde. Gussy — As apricot Cussy. Diable — Poached and served in timbale, praline over and gratines, pour kirsch over and served lighted, apricot sauce a part. Edna May — Poached ; when cold, served on vanilla ice cream, pink Chantilly cream over, and a cherry on top. Flambees — Poached, dressed in timbales with thick fruit syrup over, pour kirsch on top and send to table lighted. Glacees Heine Alexandra I. — Poached; when cold, served on strawberry ice, cream sauce over and a crown of piped red currant jelly, crystallised violet on top. Glacees Heine Alexandra II. — Poached and served on vanilla ice cream, puree of fresh strawberries over, and crystallised rose leaves on top. Maintenon — Place a layer of almond frangipane in a timbale and a dome of salpicon of fruit in centre, cover with Italian meringue, and bake, arrange, neatly all round, halves of peaches cooked in syrup, peach sauce and kirsch over. Melba i —Peaches poached in syrup and kirsch ; when cold, served on a fond of fine genoise and vanilla ice cream, fresh puree of raspberry, sweetened, over. Meringuees — As apple Meringuees. Montreuil — Dressed on bordure of rice Conde, peach syrup over. Moscovite — As pears Moscovite. F F 434 The New Practical Cookery Guide. Pompa Pose — Poached whole in syrup ; when cold, scooped to remove kernel without breaking the fruit, fill the cavity with firm vanilla ice cream, and served on raspberry ice in a timbale, decorate with Chantilly cream and praline and pink spun sugar. Portugaise — As apricot Portugaise. Peine Blanche — Poached in maraschino syrup ; when cold, served on pineapple ice, raspberry syrup over and Chantilly cream. Richelieu— Poached ; when cold, dressed in biscuit fond, mask with meringue praline mixture, and salamander. Pose Cheri — Served in timbales with puree of pine- apple and Clicquot wine. Sultane — Poached ; when cold, served on pistachios, ice cream, rose syrup over and spun sugar (sucre file). Nectarines.

AI-modernized reading of the original text

Meringuees — As apple Meringuees. Parisienne (Cold)— Served with vanilla sauce between two halves, dressed on fonds of genoise, Chantilly cream over. 432 The New Practical Cookery Guide. Royale — Line a mould with liqueur jelly and arrange a layer of apricots round, filled with puree of apricot Bavarois cream, served on a fond of genoise glacee, decorated with pistachios round.. Sultane — Served on bordure of genoise, rice Conde mixed with pistachios in centre, masked with meringue mixture, pistachios on top, and bake, apricot sauce round. Victoria — Served on biscuit fonds or tartlets, apricot sauce over and chopped pistachios. P£ches (Peaches). Aiglon (Cold) — Poached; when cold, served on vanilla ice cream in a timbale, peach and kirsch syrup over, placed on a carved block of ice imitating an eagle. Alexandra I. — Poached and served on a bordure of genoise, strawberries in centre, Italian meringue over, baked, and strawberry sauce round. Alexandra II. (Cold) — Served on a bordure of genoise, Chantilly cream over, strawberry sauce round. Andaloiise — Served on rice Conde, meringued, peach syrup round. Aurore (Cold) — Poached; when cold, served on a strawberry iced mousse, curacao sabayon over. Caroline — Poached and served on a small round of rice Conde, vanilla cream sauce over, and a ring of red currant jelly round. Cardinal — Poached and served in timbales, raspberry sauce and almonds over. Colbert — As apricot Colbert. Entremets ( Sweets ). Conde — As apricot Conde. Gussy — As apricot Cussy. Diable — Poached and served in timbale, praline over and gratines, pour kirsch over and served lighted, apricot sauce a part. Edna May — Poached ; when cold, served on vanilla ice cream, pink Chantilly cream over, and a cherry on top. Flambees — Poached, dressed in timbales with thick fruit syrup over, pour kirsch on top and send to table lighted. Glacees Heine Alexandra I. — Poached; when cold, served on strawberry ice, cream sauce over and a crown of piped red currant jelly, crystallised violet on top. Glacees Heine Alexandra II. — Poached and served on vanilla ice cream, puree of fresh strawberries over, and crystallised rose leaves on top. Maintenon — Place a layer of almond frangipane in a timbale and a dome of salpicon of fruit in centre, cover with Italian meringue, and bake, arrange, neatly all round, halves of peaches cooked in syrup, peach sauce and kirsch over. Melba i —Peaches poached in syrup and kirsch ; when cold, served on a fond of fine genoise and vanilla ice cream, fresh puree of raspberry, sweetened, over. Meringuees — As apple Meringuees. Montreuil — Dressed on bordure of rice Conde, peach syrup over. Moscovite — As pears Moscovite. F F 434 The New Practical Cookery Guide. Pompa Pose — Poached whole in syrup ; when cold, scooped to remove kernel without breaking the fruit, fill the cavity with firm vanilla ice cream, and served on raspberry ice in a timbale, decorate with Chantilly cream and praline and pink spun sugar. Portugaise — As apricot Portugaise. Peine Blanche — Poached in maraschino syrup ; when cold, served on pineapple ice, raspberry syrup over and Chantilly cream. Richelieu— Poached ; when cold, dressed in biscuit fond, mask with meringue praline mixture, and salamander. Pose Cheri — Served in timbales with puree of pineapple and Clicquot wine. Sultane — Poached ; when cold, served on pistachios, ice cream, rose syrup over and spun sugar (sucre file). Nectarines.

The new practical cookery guide