Gancel's culinary encyclopedia of modern cooking

Batelière, Same Barquette, hot, fil. w. rice, fruits on top. Sa. according to fruit. FRUITS— ENTREMETS Bavaroise, Cold, 5 gills pu. of fruit, 5 gills syrup, 30 degrees, juice of 3 lemons, 1 ounce gelatine, y2 qt. whipped cream. (See Bavaroise for composition.) Bebe, Cold, Emptied on genoise biscuit fil. w. straw¬ berry ice cream and fruit, dec. icing fruit, whipped cream around, flavor. Beignets, Fritters. All kinds of fruit, dipped in frying batter, fried, fruit sa. flavor or liquors. Beurre (au), Hot. Poa. or baked w. sugar and sweet butter. Cov. w. apricot sa. on biscuit. Blanc Manger, Cold. Pu. of fruit w. almond milk in emptied fruit and blanc-manger (see blanc-mange) . Bonne femme, Hot baked natural fruits w. butter, sugar and little water, apples and pears preferable. iBoulots, Dumpling made w. pears in bread dough. Baked. Bourdalou, Hot poa. on border of vanilla, cov. w. cream frangipane and crushed macaroons, glazed. Chatelaine, Hot, emptied, fil. w. fruit pu. and salpicon of cherries cov. w. crushed macaroons, glazed. Cardinal, Cold poa. on vanilla ice cream cov. w. rasp¬ berry pu. or hot on biscuit cov. w. raspberry syrup crushed macaroons, glazed. Carignan, Cold poa. emptied fil. w. chocolate icecream cov. w. icing on genoise biscuit. Chantilly, Cold, all fruits w. whipped cream, cov. w. cream or in punch glass dec. on top, flavor. [illustration: Charlotte, Russe] — 399 — Charlotte, Cold or hot, mould surrounded w. biscuit sliced or pu. according to fruit. Fruit sa. around. Château-Lafitte, Cold poa, w. wine thi. w. currants and raspberry jelly on biscuit. Ghevreuse, Hot poa. border of farina, fruit salpicon in center coy. w. meringue, baked. Colbert, Hot emptied fil. w. rice and pulp, breaded English style, fried fruit, sa. served separately. Compote, Whole poa. on syrup 12 to 18 deg. w. flavor served cold in glass stand, hot w. sa. Gonde, Hot poa. on vanilla rice dec. w. candy fruit, fruit sa. according to name. Confiture, “Jam” juice, puree or pulp, sugar according to quantity of fruit used, juice 1 lb. for iy2 lb. sugar. (See confiture article.) Creole, Hot poa. on vanilla rice or in emptied pine¬ apple, apricot sa. w. rum. Creme, “Cream”. Cold fruit or pu. mixed w. whipped , cream or in emptied fruit. (See Bavaroise.) Crepes, “Pancake”, French term for plain pancakes, entremets. (See miscellaneous.) Croquette, Hot salpicon according to fruit, thi. w. frangipane, breaded English style, fried, fruit sa. (See croquette.) Croustade, Crust. Divers styles fil. w. fruit, syrup or cream according to name, hot or cold. Cussy, Hot, poa. on macaroons fil. w. fruit salpicon cov. w. Italian meringue, color in oven. Dame Blanche, Cold, poa. on vanilla and pineapple ice ere. whipped ere. around. Daremberg, Hot in emptied French bun, apricot sa. Diable, “Deviled” hot poa. natural or cov. w. whipped ere. pounded macaroons and almonds, sprinkle w. liquor and burn. Diplomate, Cold poa. on genoise w. bavaroise, put in mould, dec. fruit sa. when taken out of mould. Douillon, Hot. French dumpling made w. apples, baked. Dubarry, Cold. In tartelet cov. w. whipped ere., pink and white, dec. on top. Dumpling, Hot. Generally peeled apples. Baked in puff paste. Brandy sa. made w. sweet butter. — 400 — FRUITS— ENTREMETS'