are served in special glasses and are composed of
either water or cream ices, with salpicon of fruit,
etc., and decorated.
Alexandra — Puree of fresh strawberry ice, a star of
%/
Chantilly cream over, and crystallised violets.
Cloclo — Vanilla ice with dice of candied chestnuts,
a candied chestnut (marron glace) on top, a
thread of Chantilly cream round.
Dame Blanche — Almond milk ice, half a peach on
top, and a thread of red currant jelly round.
D’Antigny — Strawberry cream ice, half a peaceh on
top, and spun sugar.
Denise — Coffee ice with Chantilly cream on top.
Edna May — Vanilla ice, a cherry on top, and pink
Chantilly cream.
Elizabeth — Stewed cherries in coupe, iced Chantilly
cream over, and a little powdered cinnamon.
Emma Culver — Vanilla pralines ice, a cherry on top,
and raspberry syrup.
Eugenie — Vanilla ice with salpicon of candied chest-
nuts, Chantilly cream and crystallised violets
on top.
Favorite — Half kirsch and maraschino ice, pineapple
ice round edge, pink Chantilly cream in
centre.
Germaine — Cranberry ice and a small crystallised
pear on top, Chantilly cream round.
Gertie Millcir — Kicli maraschino cream ice, half
apricot on top, with red currant jelly, star of
chocolate, Chantilly cream, and pistachios
over.
Glace s (Ices).
473
Jacques — Macedoine of fruit with liqueur in coupe,
lemon and champagne ice over.
Johannesburg — Vanilla ice, rock shaped, grated
chocolate on top.
Maison Blanche — Strawberries and liqueur in
coupe, strawberry water ice over, small stars
of Chantilly cream on top.
Mikaclo — Chestnut cream ice, tea Chantilly cream
round edge, a candied chestnut scooped in
centre, hot brandy in cavity, ignited.
Monte Carlo — Raspberry and lemon ice, crystallised
rose leaves on top.
Petit D uc — Vanilla cream, iced, half a peach on top
filled with red currant jelly, Chantilly cream
round.
Ravanalo — Vanilla cream ice, thick chocolate sauce,
lattice fashion, over.
Reve de Bebe — Half pineapple and half raspberry
ice, a strawberry and orange juice over,
Chantilly cream round and crystallised violets.
St. Andre — Macedoine of pears, peaches, bananas,
pineapple, and oranges in coupes, vanilla ice
on top.
Sans Gene — Vanilla cream ice, stewed red currants
on top and cream.
Stephanie — Mandarines and pineapple ice, Chantilly
cream and pistachois over.
Suedoise — Vanilla ice, cranberry syrup over and
a star of Chantilly cream.
Venus — Vanilla ice, half a peach and cherries on
top, Chantilly cream round.
Vesuvienne — Vanilla ice, half crystallised green lime
on top, hot rum in the cavity, and ignited.
474 The Neiv Practical Cookery Guide.
Viennoise — Vanilla ice, stewed blackberries over, and
Chantilly cream.
Voltaire — Orange sorbet with Italian meringue and
maraschino, sliced peaches over, and a cherry.
Petits Fours Secs et G-laces.
Also called Friandises, Mignardises, Gourmandises,
Plaisir des Dames, usually served in fancy paper cases.
Almond Biscuit is made of fib. finely ground
almonds, fib. finely ground hazel nuts, fib. fine
sugar mixed with ten whisked whites of eggs,
6oz. of pastry flour, 6oz. of warmed butter✪ Almond Biscuit, and
baked round, oval, or any fancy shape required.
Almond Paste or Shells — Made with fib. ground
almonds, fib. fine sugar, and eight whisked
whites of eggs, and baked any shape required,
embedded with various preparations and iced as
described, forms a great element in petits fours.
Page 178 · 2 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
are served in special glasses and are composed of
either water or cream ices, with salpicon of fruit,
etc., and decorated.
Alexandra — Puree of fresh strawberry ice, a star of
%/
Chantilly cream over, and crystallised violets.
Cloclo — Vanilla ice with dice of candied chestnuts, a candied chestnut (marron glace) on top, a thread of Chantilly cream round.
Dame Blanche — Almond milk ice, half a peach on top, and a thread of red currant jelly round.
D’Antigny — Strawberry cream ice, half a peaceh on top, and spun sugar.
Denise — Coffee ice with Chantilly cream on top.
Edna May — Vanilla ice, a cherry on top, and pink Chantilly cream.
Elizabeth — Stewed cherries in coupe, iced Chantilly cream over, and a little powdered cinnamon.
Emma Culver — Vanilla pralines ice, a cherry on top, and raspberry syrup.
Eugenie — Vanilla ice with salpicon of candied chestnuts, Chantilly cream and crystallised violets on top.
Favorite — Half kirsch and maraschino ice, pineapple ice round edge, pink Chantilly cream in centre.
Germaine — Cranberry ice and a small crystallised pear on top, Chantilly cream round.
Gertie Miller — Rich maraschino cream ice, half apricot on top, with red currant jelly, star of chocolate, Chantilly cream, and pistachios
over.
Glace s (Ices).
Jacques — Macedoine of fruit with liqueur in coupe, lemon and champagne ice over.
Johannesburg — Vanilla ice, rock shaped, grated chocolate on top.
Maison Blanche — Strawberries and liqueur in coupe, strawberry water ice over, small stars of Chantilly cream on top.
Mikaclo — Chestnut cream ice, tea Chantilly cream round edge, a candied chestnut scooped in centre, hot brandy in cavity, ignited.
Monte Carlo — Raspberry and lemon ice, crystallised rose leaves on top.
Petit D uc — Vanilla cream, iced, half a peach on top filled with red currant jelly, Chantilly cream round.
Ravanalo — Vanilla cream ice, thick chocolate sauce, lattice fashion, over.
Reve de Bebe — Half pineapple and half raspberry ice, a strawberry and orange juice over, Chantilly cream round and crystallised violets.
St. Andre — Macedoine of pears, peaches, bananas, pineapple, and oranges in coupes, vanilla ice on top.
Sans Gene — Vanilla cream ice, stewed red currants on top and cream.
Stephanie — Mandarines and pineapple ice, Chantilly cream and pistachois over.
Suedoise — Vanilla ice, cranberry syrup over and a star of Chantilly cream.
Venus — Vanilla ice, half a peach and cherries on top, Chantilly cream round.
Vesuvienne — Vanilla ice, half crystallised green lime on top, hot rum in the cavity, and ignited.
474 The Neiv Practical Cookery Guide.
Viennoise — Vanilla ice, stewed blackberries over, and Chantilly cream.
Voltaire — Orange sorbet with Italian meringue and maraschino, sliced peaches over, and a cherry.
Petits Fours Secs et G-laces.
Also called Friandises, Mignardises, Gourmandises,
Plaisir des Dames, usually served in fancy paper cases.
Almond Biscuit is made of fib. finely ground almonds, fib. finely ground hazel nuts, fib. fine sugar mixed with ten whisked whites of eggs, 6oz. of pastry flour, 6oz. of warmed butter, and baked round, oval, or any fancy shape required.
Almond Paste or Shells — Made with fib. ground almonds, fib. fine sugar, and eight whisked whites of eggs, and baked any shape required, embedded with various preparations and iced as described, forms a great element in petits fours.
Records on this page
Almond BiscuitAlmond Biscuit