The new practical cookery guide

Flail cle Framboises Hollandais — Line a flan ring with short paste and fill with fresh picked raspberries, and pour over a rich sweetened custard made of yolks of eggs, sugar, and cream, bake, serve hot or cold. Melon. Creole — Scooped and filled with fresh strawberries and dice of pineapple macerated in kirsch and maraschino, served ice cold. Orientale — Scooped and filled with fresh strawberries and dice of melon macerated in kirsch. Surprise — Scooped and filled with macedoine of fruit and puree of fresh strawberries and kirsch. The New Practical Cookery Guide. Cerises (Cherries). Dijonnaise — Stoned, stewed in cassis de Dijon, and served in timbales with finger biscuits round, a little kirsch over. Jubilee — Stoned, stewed in claret syrup, served in timbale with the thickened syrup, kirsch .over and flambee. Valerie— Almond paste tartlets, baked; when cold, filled with cherry ice, masked with Italian meringue mixture. Viennoise — Stewed cherries served in a bordure of Viennoise cream, whipped cream over. Flan de Cerises Dubarry — Stoned cherries baked in flan paste and ring when cold, masked with Chantilly cream and macaroon crumbs. Entremets Varies Chaud et Froid. Cotelettes en Surprise d la Vatel — Two layers of puff paste cut cutlet shape, with a filling of almonds and apricot pulp in centre, and baked ; when cold, coated with reduced apricot sauce and masked with crushed macaroon and powdered chocolate marked with hot skewer as a grilled cutlet, and served with red currant sauce round. Croutes Dijonnaise — Palmier cakes served with cassis de Dijon and Chantilly cream over. Flan d'Allemande — Sliced apples placed in a flan paste, light Genoise cake mixture, cinnamon flavour, pour over, and baked, serve with powdered sugar and ground cinnamon on top. Also made of cherries. Entremets ( Sheets) . Flan Americaine — A flan made with sweetened puree of pumpkin, cream, and yolks mixed. Flan de Fraises d la Suisse — Fresh strawberries macerated in kirsch and sugar, place in a cooked flan case, and masked with Chantilly cream. Flan de Pommes Bateliere — A layer of rice Conde over ordinary flan de pommes, sugared and browned. Flan de Pommes Grilles — Strips of paste, lattice fashion, over ordinary flan de pommes, and baked, apricot syrup over. Flan de Semoule Brézilien — Salpicon of fruit in flan paste with kirsch, semolina souffle mixture and baked, pralines lastly. Flan Parisienne — Halves of apricots arranged in a flan paste, crystallised cherry in each, and baked, apricot syrup over. Flan Roosevelt— A flan made of puree of apples and cranberries. Flan Shakespeare — A flan made of sliced apples and sliced quinces, finished with quince syrup over (coings). lie Flottante — Meringue mixture poached in small heaps, served in timbales with custard sauce. Kaltschalle d' Ananas au Champagne — Sliced fresh pineapple served in timbales with syrup and champagne, well iced. Kaltschalle Macedoine — Fresh fruit syrup flavoured with kirsch, champagne, Rhine wine, Bordeaux, lemon and orange juice poured over macedoine of fresh fruit, and served in bowl or timbale. 440 The New Practical Cookery Guide. Mont Blanc — Sweet puree of cooked chestnut served in timbale, masked with Chantilly cream representing rocks. Mousseline d’GEufs Mimi — Italian meringue mixture, poached egg shape, in sweetened milk, served on creme patissiere, caramel sauce over.