Copeaux — lib. ground almonds, If lb. sugar, fib. flour, eight whipped whites and a little cream, baked finger shape; when hot, twisted corkscrew shape. Entremets (Sweets). 451 Cyrano — Genoise cake cut cushion shape, filled with kirscli cream, iced and decorated. D'Amandes — Pithivier cake or Jewish almond cake. Dartois — Strips of puff paste, almond cream or jam filling, scored on top and baked. Darty — Grenoise cake, chestnut cream filling, mara- schino icing, decorated. De Nantes — 21b. flour, lib. sugar to a cream, add 41b. ground almonds, fib. chopped dried fruit, six eggs, pralines over and baked in strips. Duchesse — lib. of almonds pounded with eight eggs, lib. sugar with twelve yolks, mix and add fib. shredded citron and maraschino. Eclair — Sweet pate a clioux, finger shape, baked, filled with Chantilly cream and iced coffee, chocolate, or vanilla. Eugenie — Biscuit mixture baked in tartlet tins, abricotes and curacao icing over. Fanchonnette — Tartlet tins lined with short paste, red currant jelly in base, dome of meringue mixture over, and baked, decorated with thread of red currant jelly. Fondant — lib. sugar beaten with twelve eggs, add fib. flour, fib. almonds, fib. warmed butter. Frascati — fib sugar beaten with six eggs and three yolks, add fib. flour, fib. chopped crystallised fruit, fib. warmed butter, baked in savarin mould, abricotes. Galicien — Genoise cake filled with pistachio cream, abricotes, pistachios over. g g 2 452 The New Practical Cookery Guide. Genoiee — lib. sugar beaten -with sixteen eggs ; when creamy, add lib. of sieved flour and lib. of warmed butter, flavour and bake. Hortensia — Gfenoise cake cut large lozenge shape, abricotes and iced white, piped lozenges, apricot jam and red currant jelly in each lozenge. Lecrelet Suisse — -|lb. honey dissolved with ^lb. shredded almonds, little powdered allspice, nut- meg, and lemon rind, well mixed, and add 6oz. icing sugar, a glass of kirsch and orange- flower water, 6oz. of mixed orange, lemon, and citron peel, mixed well over fire, loz. of dissolved carbonate of potash, 14oz. of flour, stir over fire four minutes longer, cover and place in cool place for three days, roll on slab fin. thick, brush over with water and mark oblong with knife, bake in moderate oven ; when nearly cooked, brush over with thin icing, and finish baking. Jalousies — As Conde, abricotes, gros sucre over. Langue de Chat — lib. sugar, four yolks of eggs, and a few drops of milk, lib. sifted flour, 4oz. warmed butter, ten whipped whites, piped finger shape, and baked. Le Nelson — lib. ground almonds with sixteen eggs, lib. sugar, vanilla and rum, baked in lined flan rings, meringued over and baked, decorated. Madeleine — 41b. sugar beaten with six eggs, add ■|lb. flour, 41b. warmed butter, orangeflower water, six whipped whites of eggs, baked in madeleine moulds, iced pink and white. Entremets ( Sweets ). 453 Manon — Gfenoise cake filled with pistachios cream ; when cold, iced with pistachios butter icing. Manque — 1 Jib. sugar beaten with sixteen yolks, then add lib. flour, Jib. warmed butter, eighteen whipped whites ; bake ; when cold, pralines. Marguerites — Apple tartlets masked with meringue mixture, baked, and decorated with pistachios to imitate a marguerite. Mars — Flan rings lined with sweet paste, almond cream inside, meringued over and baked, decorated.

AI-modernized reading of the original text

Copeaux — lib. ground almonds, If lb. sugar, fib. flour, eight whipped whites and a little cream, baked finger shape; when hot, twisted corkscrew shape. Entremets (Sweets). Cyrano — Genoise cake cut cushion shape, filled with kirscli cream, iced and decorated. D'Amandes — Pithivier cake or Jewish almond cake. Dartois — Strips of puff paste, almond cream or jam filling, scored on top and baked. Darty — Grenoise cake, chestnut cream filling, maraschino icing, decorated. De Nantes — 21b. flour, lib. sugar to a cream, add 41b. ground almonds, fib. chopped dried fruit, six eggs, pralines over and baked in strips. Duchesse — lib. of almonds pounded with eight eggs, lib. sugar with twelve yolks, mix and add fib. shredded citron and maraschino. Eclair — Sweet pate a choux, finger shape, baked, filled with Chantilly cream and iced coffee, chocolate, or vanilla. Eugenie — Biscuit mixture baked in tartlet tins, abricotes and curacao icing over. Fanchonnette — Tartlet tins lined with short paste, red currant jelly in base, dome of meringue mixture over, and baked, decorated with thread of red currant jelly. Fondant — lib. sugar beaten with twelve eggs, add fib. flour, fib. almonds, fib. warmed butter. Frascati — fib sugar beaten with six eggs and three yolks, add fib. flour, fib. chopped crystallised fruit, fib. warmed butter, baked in savarin mould, abricotes. Galicien — Genoise cake filled with pistachio cream, abricotes, pistachios over. [illustration: page 452] 452 The New Practical Cookery Guide. Genoise — lib. sugar beaten -with sixteen eggs ; when creamy, add lib. of sieved flour and lib. of warmed butter, flavour and bake. Hortensia — Genoise cake cut large lozenge shape, abricotes and iced white, piped lozenges, apricot jam and red currant jelly in each lozenge. Lecrelet Suisse — -|lb. honey dissolved with ^lb. shredded almonds, little powdered allspice, nutmeg, and lemon rind, well mixed, and add 6oz. icing sugar, a glass of kirsch and orangeflower water, 6oz. of mixed orange, lemon, and citron peel, mixed well over fire, loz. of dissolved carbonate of potash, 14oz. of flour, stir over fire four minutes longer, cover and place in cool place for three days, roll on slab fin. thick, brush over with water and mark oblong with knife, bake in moderate oven ; when nearly cooked, brush over with thin icing, and finish baking. Jalousies — As Conde, abricotes, gros sucre over. Langue de Chat — lib. sugar, four yolks of eggs, and a few drops of milk, lib. sifted flour, 4oz. warmed butter, ten whipped whites, piped finger shape, and baked. Le Nelson — lib. ground almonds with sixteen eggs, lib. sugar, vanilla and rum, baked in lined flan rings, meringued over and baked, decorated. Madeleine — 41b. sugar beaten with six eggs, add ■|lb. flour, 41b. warmed butter, orangeflower water, six whipped whites of eggs, baked in madeleine moulds, iced pink and white. Entremets ( Sweets ). Manon — Gfenoise cake filled with pistachios cream ; when cold, iced with pistachios butter icing. Manque — 1 Jib. sugar beaten with sixteen yolks, then add lib. flour, Jib. warmed butter, eighteen whipped whites ; bake ; when cold, pralines. Marguerites — Apple tartlets masked with meringue mixture, baked, and decorated with pistachios to imitate a marguerite. Mars — Flan rings lined with sweet paste, almond cream inside, meringued over and baked, decorated.

The new practical cookery guide