Mousseline cVCEufs Rejane — Large round meringue
piped on a buttered paper and poached in
sweetened milk, placed in egg dish (oeuf sur le
plat dish) , with half apricot on each meringue to
imitate the yolk of egg, and pour light custard
sauce over✪ Mousseline c’CEufs Rejane.
(Eufs en Surprise — Round croutes of Genoise cake
masked with Chantilly cream, half apricot in
centre of each to imitate yolk, apricot sauce
on top.
Pomeleo — (Grape fruit au kirscli), cut the fruit in
halves, scoop the pulp carefully, leaving the
rind intact, mix the strained pulp with cut
brandied cherries and peanuts, cold syrup,
cherry brandy, and kirscli, and fill the halves
of fruit and served ice cold with Chantilly
cream over✪ Pomeleo.
Quatre Mendiants en Surprise — Chopped figs, dates,
Muscat raisins, and shredded almonds, stewed
with sugar, cherry brandy, and rind of lemon ;
when cold served in glasses with a star
of Chantilly cream and a brandied cherry
over✪ Quatre Mendiants en Surprise.
Rihl Grn Danois — Sago cooked in red fruit syrup
and placed in a mould to cool and set, served
with sabayon✪ Rihl Grn Danois.
Entremets (Sweets).
441
S a lade de Pomeleo — (American grape fruit), quarters
of grape fruit, sugar, and curacao, served in
glass dishes.
V etcher in Suisse — Sieved puree of chestnut, sweetened
and served on bordure or fonds of meringue,
Chantilly cream in centre.
Zt'phirs Viennois — Semolina pudding mixture and
currants poached in zepliir moulds, served with
salpicon of fruit in centre, apricot sauce round.
Beignets (Fritteks).
I/Abricots — Macerated halves of apricot fried in
batter.
I)' Ananas — (Pineapple), sliced, macerated in kirsch
and sugar, drained, floured, and fried in batter
(pate a frire).
De Banane — Halves of bananas macerated and fried
in batter.
Espagnole — Sliced French bread basted with beaten
eggs and milk and sauteed (fried) with clarified
butter, powdered sugar and cinnamon over,
sabayon with madeira a part.
Harem — Brioche paste mixed with cooked rice fried
ball shape, raspberry syrup round.
Beignets Souffles
are made of sweet pate a choux, in some cases filled
with various jams, fruit, etc., and served with sauce.
Dauphine — When beignets souffles are fried, fill with
sweet almond cream, sugar over.
Grand Mere — They are filled with marmalade.
442 The New Practical Cookery Guide.
Italienne — Filled with creme patissiere, sabayon
a part.
Medicis — Filled with chocolate cream, chocolate
sauce.
Vanille — Served with vanilla custard sauce.
Zoe — Filled with puree of apples, red currant sauce.
Crepes (Pancakes).
Convent — Dice of pears in pancake batter and cooked
in the usual way, icing sugar over, and sala-
mandered.
Georgette — Dice of pineapple in mixture, and finished
as above.
Gil Bias — Hard sauce (butter, sugar, and brandy)
mixed with chopped filberts, spread in ordinary
pancakes and rolled.
Normande — Puree of apples in rolled pancakes,
sugar and salamandered.
Parisienne — Add sugar, brandy, almond, milk, and
crushed macaroons in ordinary mixture, and cook
usual way.
Busse — Cream, brandy, kiimmel, and crushed biscuits
in mixture.
Suzette — Curacao and tangerine juice in mixture ;
when cooked, rolled, spread hard sauce over.
Omelette Sucree (Sweet Omelet).
Aljphonso — A light sweet omelet, Xeres wine
flavour, liquid red currant jelly round, the
omelet well sugared, and a cross marked on top
with hot iron.
Entremets ( Sweets ) .
443
Belle Valence — A light sweet omelet, orange
flavour, filled with orange marmalade,
salamandered.
Page 166 · 4 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
Mousseline d'Œufs Rejane — Large round meringue piped on a buttered paper and poached in sweetened milk, placed in egg dish (oeuf sur le plat dish) , with half apricot on each meringue to imitate the yolk of egg, and pour light custard sauce over.
(Œufs en Surprise — Round croutes of Genoise cake masked with Chantilly cream, half apricot in centre of each to imitate yolk, apricot sauce on top.
Pomeleo — (Grape fruit au kirscli), cut the fruit in halves, scoop the pulp carefully, leaving the rind intact, mix the strained pulp with cut brandied cherries and peanuts, cold syrup, cherry brandy, and kirscli, and fill the halves of fruit and served ice cold with Chantilly cream over.
Quatre Mendiants en Surprise — Chopped figs, dates, Muscat raisins, and shredded almonds, stewed with sugar, cherry brandy, and rind of lemon ; when cold served in glasses with a star of Chantilly cream and a brandied cherry over.
Riz Grain Danois — Sago cooked in red fruit syrup and placed in a mould to cool and set, served with sabayon.
Entremets (Sweets).
Salade de Pomeleo — (American grape fruit), quarters of grape fruit, sugar, and curacao, served in glass dishes.
Vetcher in Suisse — Sieved puree of chestnut, sweetened and served on bordure or fonds of meringue, Chantilly cream in centre.
Zéphirs Viennois — Semolina pudding mixture and currants poached in zéphir moulds, served with salpicon of fruit in centre, apricot sauce round.
Beignets (Fritteks).
L'Abricots — Macerated halves of apricot fried in batter.
D'Ananas — (Pineapple), sliced, macerated in kirsch and sugar, drained, floured, and fried in batter (pate a frire).
De Banane — Halves of bananas macerated and fried in batter.
Espagnole — Sliced French bread basted with beaten eggs and milk and sauteed (fried) with clarified butter, powdered sugar and cinnamon over, sabayon with madeira a part.
Harem — Brioche paste mixed with cooked rice fried ball shape, raspberry syrup round.
Beignets Souffles
are made of sweet pate a choux, in some cases filled
with various jams, fruit, etc., and served with sauce.
Dauphine — When beignets souffles are fried, fill with sweet almond cream, sugar over.
Grand Mere — They are filled with marmalade.
442 The New Practical Cookery Guide.
Italienne — Filled with creme patissiere, sabayon a part.
Medicis — Filled with chocolate cream, chocolate sauce.
Vanille — Served with vanilla custard sauce.
Zoe — Filled with puree of apples, red currant sauce.
Crepes (Pancakes).
Convent — Dice of pears in pancake batter and cooked in the usual way, icing sugar over, and salamandered.
Georgette — Dice of pineapple in mixture, and finished as above.
Gil Bias — Hard sauce (butter, sugar, and brandy) mixed with chopped filberts, spread in ordinary pancakes and rolled.
Normande — Puree of apples in rolled pancakes, sugar and salamandered.
Parisienne — Add sugar, brandy, almond, milk, and crushed macaroons in ordinary mixture, and cook usual way.
Busse — Cream, brandy, kümmel, and crushed biscuits in mixture.
Suzette — Curacao and tangerine juice in mixture ; when cooked, rolled, spread hard sauce over.
Omelette Sucree (Sweet Omelet).
Alphonso — A light sweet omelet, Xeres wine flavour, liquid red currant jelly round, the omelet well sugared, and a cross marked on top with hot iron.
Entremets ( Sweets ) .
Belle Valence — A light sweet omelet, orange flavour, filled with orange marmalade, salamandered.
Records on this page
Mousseline c’CEufs RejanePomeleoQuatre Mendiants en SurpriseRihl Grn Danois