Gancel's culinary encyclopedia of modern cooking

filtered, 1 qt. juice, 12 ounces sugar, 1 ounce gelatine or more, for apricots, peaches, prunes, etc. For oran¬ ges, madarin, lemons w. zest of peel. Rubanne, divers colors. Mould for Fruit Jelly- Macedoine (Mixed Fruits) Fresh mixed fruits, w. wine or liquors, cooked sal- picon for garnishings and salads, etc. or divers com¬ pote according to name. "Mont ' Blanc ■ Whipped cream w. flavoring extract to imitate moun¬ tain gar. with fruit, rolled in divers colored sugar or bordered Chestnut puree, strained, made in vermicelli shape.' ’ xinm i CEufs a !a Neige (Snow Eggs) Whipped whites of eggs very stiff, add powdered sugar, poached on vanilla milk, turn when cooked, drained, cov. w. cream sa. (See Sa. entremets) in mould same Bavaroise. Floating Island on slice bis¬ cuit cov. sa. or whipped cream sprinkled w. pistachio. Religieuse, Nun style covered w. spoon sugar. Omelettes For jam omelette use 3 eggs per person, salt, sugar, beat, rolled, gar. inside w. jam or jelly, powder w. sugar, glazd w. red hot iron, sprinkle w. powdered sugar, pbur liquor over, burn. Soufflees y2 lb. powdered sugar, work well w. 3 egg yolks 15 minutes, whip 10 — 410' — ENTREMETS MISCELLANEOUS whites very hard mixed and dressed on oven dish dec. baked according to size 10 to 20 min., flavor with va¬ nilla or orange liquors, put little fecula if not served immediately. Surprise or Alaska, ice cream on bis¬ cuit, cov. and dec. w. comp, souffle omelet, baked quickly, divers styles. Creole ice cream, pineapple, Jamaique ice cream w., rum, Elizabeth vanilla ice cream w. candied violets, cov. w. spoon sugar, Moka cafe ice cream, Islandaise w. dry coruncopia biscuit in center, fill, last minute w. rum or brandy, burn on table, divers styles. Puddings Amandes, Comp, almonds, 3 ounces butter, 3 ounces sugar, 3 ounces flour, 3 gills of almond milk, thi. w. 5 egg yolks, 5 whipped whites of eggs very stiff in mould sprinkled almonds, sabayon w. orgeat. Americain, Comp. 2 ounces fresh bread crumbs, 3 oun¬ ces brown sugar, 3 ounces flour, 2 ounces beef mar¬ row, 2 ounces beef fat, 3 egg yolks, 1 egg, 3 ounces candied fruit in dice, orange and lemon peel, rum or brandy, in mould, cooked in bain-marie or steam, sabayon rum or hard sauce w. rum. Anglais (English style) Comp. 2 ounces butter, 2 y2 ounces sugar, 4 ounces chopped almonds, 1 egg, 1 yolk, y2 gill cream, salt, orange water, in dish, baked, or roly pudding (see Pudding roule). Bohemienne, Cold, small pancake fil. w. candied fruit salpicon, thi. marmalade in border mould fill. w. custard comp, unmould, cold, sabayon sauce. Bresilien, Comp, tapioca, in mould lined w. caramel. Cabinet, Same comp, for cream, mould lined lady fin¬ gers or layer, w. fruit salpicon, baked in baimmarie, divers sauce. Creme, Cream comp. 1 qt. hot' milk, 10 ounces sugar, 4 eggs, 8 yolks, vanilla, whipped, in mould, cooked in bain-marie, 50 min. per quart, same used for custard, divers sauces., flavor. Custard, Comp, same Cream pudding. Diplomate, In cylindric mould dec. w. candied fruit fill, biscuit dipped w. kirsch, raisins and layer Bava- roise comp. w. vanilla, unmould gar. around with fruit compote panaches, sabayon sa. w. champagne. — 411 — CANCEL’S CULINARY ENCYCLOPEDIA Ecossais, Comp. French bread pudding (Pain a la Fran- gaise) add fresh fruit in season 5 ounces per quart, raspberries w. currant sa.