Gancel's culinary encyclopedia of modern cooking

Printaniere, Cold, poa. on strawberry jelly, cov. Chantilly flour cream, violet and candied violets around. Pudding, Hot or cold . cream composition w. pu. of fruit thi. egg yolks and eggs poa. In bain-Marie fruit sa. Puree, Reduced pulp or pu. of fruit w. sugar. Strained. Regence, Hot. poa. emptied fil. w. rice and fruit salpicon, breaded English style, fried, fruit sa. Rejane, Cold, poa. on snow egg. cov. w. vanilla cream, (See Anglaise cream). — 404 — FRUIiS— -ENTREMETS' Religieuse, Cold. poa. fruit in timbale, cov. Bavaroise w. chocolate. Richelieu, Cold poa. on vanilla rice on biscuit cov. w. royal icing sprinkled w. macarons, currant jelly around. Rissoles, Hot fruit poa. or salpicon in puff paste, baked or fried, fruit or cream sa. Ritz, Cold poa. cov. w, raspberry pu. and Chantilly cream w. vanilla. Romanoff, Cold, poa. steeped w. curacao, in crust or silver timbale cov. w. Chantilly cream w. kummel. Rose Caron, Cherries, poa. in timbale or crust cov. w. pineapple pu. w. champagne, very cold. Rose Pompon, Cold. poa. emptied fil. w. vanilla ice cream, cov. Chantilly cre. w. raspberry pu. cov. w. veil made of pink spun sugar. Royale, Cold, poa. in currant jelly, on blanc manges. Rubanne, Cold, Bavaroise w. divers colors, gar. w. Chantilly cream, fruit poa. around. Russe, Fruit, bavaroise w. kummel or arrack. Russet (Lillian), Mush melon half fil. w. vanilla ice cream cov. w. raspberry pu. sprinkled w. macarons. Saiade, Cold, poa. mixed w. divers liquors and syrup, or fruit pu. Short Cake, Genoise layer between fruits and frangipane cream, cov. whipped cream and dec. on top w. whip. cre. strawberry, raspberry, banana, peach, apricot etc. Souffle Hot, lib. sugar cooked 40 degrees add 12 ounces pulp of fruit, whip 10 whites of eggs very hard, in silver timbale, baked, glazed, or cold bavaroise style w. whipped cream w. flawor according to fruit. Sultane, Cold. poa. on pistachio ice cream, cov. w. white veil made of spun sugar. Suedoise, Basket made of emptied orange, mandarine or grape fruit, fil. same ice cream or divers ice cream cov. w. meringue. Baked quickly. Surprise, Emptied fruit fil. salpicon, ice cream or bavaroise, according to article. (See Suedoise or omelette). Tartelette, Cold, poa. all fruits in tartalette cov. with fruit syrup, according to article. Timbale, Hot or cold, paste or silver, fil. w. fruit com¬ pote or salpicon w. liquors. Tivoli, Cold in mould surrounded w. kirseh jelly, fil. W. bavaroise w. fruit, kirseh jelly around. Turban, Hot or cold. Border mould w. bavaroise or jelly of fruit, center fil. w. fruit, divers styles. Valenciennes, Hot, crust savarin paste emptied and dec. fil. w. poa. fruits or salpicon w. kirseh. Vanilla, Hot, in crust fil. w. fruits salpicon w. preserved chestnuts and cherry fruit sa. w. rhum. Vin, Wine ,all fruits, poa. w. wine thi, w. white, red, champagne, port etc. Virginie Cold, poa. emptied fil. w. bavaroise w. fruit according to article. Wilhelmine, Cold, poa. steeped kirsch and orange juice, in crust or silver timbale, cov. w. Chantilly cream w. curacao, cov. w. spun sugar. W. Wilson, Cold peach poa. on banana ice cream cov. Chantilly cream w. orange water , studded w. golden leaves. Zelma Kuntz, Cold, poa. in silver timbale, cov. w. rasp¬ berry pu. w. Chantilly cream sprinkled w, praline.