Gateau Napolitaine is a cake composed of thin
round pieces of a paste of pounded almonds,
flour, butter, yolks of eggs, etc., spread with
preserve and piled one on the other. It may
be garnished with pistachio nuts, or masked
with the preserve, or glazed with sugar icing.
Served with cream, it is called Gateau Napoli-
taine a la Cliantilly.
a la Compiegne is a light cake cut in slices,
spread with apricot marmalade, and put
together again.
a la Victoria — a cake with dried cherries, citron,
etc. ; served with almond custard.
d'amandes — a cake of ground almonds, eggs,
sugar, etc. Baked in a shallow mould lined
with paste, it is called Gateau Saint-Charles.
de pistaches is made in the same way with
pistachio nuts instead of almonds.
Saint Louis — a light cake of flour, butter, whites
ENTREMETS. 167
of eggs and pounded almonds, in a shell of
paste ; sprinkled with chopped almonds.
Gateau de Mokaia a coffee cake, served with cream.
a la Monico is composed of layers of chocolate
cake, and of a cake with almonds and cherries,
spread with preserve, and the whole covered
with chocolate icing and decorated with pink
and white icing.
de riz — rice cake. Served au caramel it has
burnt sugar sauce.
de riz a la bourgeoise — a rice cake baked in a
mould lined with breadcrumbs ; served with
any fruit sauce.
de semoule — semolina cake. Served with cream
it is called a la creme.
Baba au rhum — a light cake made with yeast, with
sultana raisins, citron, etc., baked in a mould
decreasing in stages, and served with a sauce
of apricot syrup and rum. It is sometimes
called Baba a la Polonaise. A la Parmenne it
is soaked with syrup, covered with a puree of
apricots, and decorated with dried fruit ;
served with a compote of fruit and cream in
the centre.
Brioches a la creme are light yeast cakes served
with cream. If served with stewed fruit they
are called Brioches aux fruits.
Savarin is another light cake made with yeast.
Aux fruits it is served with stewed fruit.
Patisserie genoise is Genoese pastry.
Gateau genoise aux abricots is a cake of Genoese
168 MENUS MADE EASY.
paste cut in slices, spread with apricot marma-
lade, and put together again ; covered with
the marmalade, and served with whipped
cream. Little shapes or cakes made of this
paste decorated with pink and white icing are
called Genoises glaces a Vltalienne.
As Genoises aux amandes, they are masked with
meringue mixture, and sprinkled with chopped
almonds, etc.
Genoise aux confitures is a thin piece spread with
jam and rolled. This is known as a Swiss
roll, and is sometimes called Cannelon a la
Suisse.
A Genoese cake cut into sandwiches with jam is
served as Biscuits a la Venitienne, coated with pink
and white icing. As Puits cTamoiirs it is cut in
shapes an inch thick, the centres cut out, the
space filled with whipped cream and preserve, and
the whole glazed with sugar icing. These are
also made with pound cake instead of Genoese.
They may be coated with chopped pistachios and
almonds instead of the icing, and called Petits nids
aux confitures. Made in sponge cake with little
handles of citron they are called Petitcs corbeillcs a
la Lucullus.
Page 60
Presented as published in 1894. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Gateau Napolitaine is a cake composed of thin
round pieces of a paste of pounded almonds,
flour, butter, yolks of eggs, etc., spread with
preserve and piled one on the other. It may
be garnished with pistachio nuts, or masked
with the preserve, or glazed with sugar icing.
Served with cream, it is called Gateau Napoli-
taine a la Cliantilly.
a la Compiegne is a light cake cut in slices,
spread with apricot marmalade, and put
together again.
a la Victoria — a cake with dried cherries, citron,
etc. ; served with almond custard.
d'amandes — a cake of ground almonds, eggs,
sugar, etc. Baked in a shallow mould lined
with paste, it is called Gateau Saint-Charles.
de pistaches is made in the same way with
pistachio nuts instead of almonds.
Saint Louis — a light cake of flour, butter, whites
ENTREMETS. 167
of eggs and pounded almonds, in a shell of
paste ; sprinkled with chopped almonds.
Gateau de Mokaia a coffee cake, served with cream.
a la Monico is composed of layers of chocolate
cake, and of a cake with almonds and cherries,
spread with preserve, and the whole covered
with chocolate icing and decorated with pink
and white icing.
de riz — rice cake. Served au caramel it has
burnt sugar sauce.
de riz a la bourgeoise — a rice cake baked in a
mould lined with breadcrumbs ; served with
any fruit sauce.
de semoule — semolina cake. Served with cream
it is called a la creme.
Baba au rhum — a light cake made with yeast, with
sultana raisins, citron, etc., baked in a mould
decreasing in stages, and served with a sauce
of apricot syrup and rum. It is sometimes
called Baba a la Polonaise. A la Parmenne it
is soaked with syrup, covered with a puree of
apricots, and decorated with dried fruit ;
served with a compote of fruit and cream in
the centre.
Brioches a la creme are light yeast cakes served
with cream. If served with stewed fruit they
are called Brioches aux fruits.
Savarin is another light cake made with yeast.
Aux fruits it is served with stewed fruit.
Patisserie genoise is Genoese pastry.
Gateau genoise aux abricots is a cake of Genoese
168 MENUS MADE EASY.
paste cut in slices, spread with apricot marma-
lade, and put together again ; covered with
the marmalade, and served with whipped
cream. Little shapes or cakes made of this
paste decorated with pink and white icing are
called Genoises glaces a Vltalienne.
As Genoises aux amandes, they are masked with
meringue mixture, and sprinkled with chopped
almonds, etc.
Genoise aux confitures is a thin piece spread with
jam and rolled. This is known as a Swiss
roll, and is sometimes called Cannelon a la
Suisse.
A Genoese cake cut into sandwiches with jam is
served as Biscuits a la Venitienne, coated with pink
and white icing. As Puits cTamoiirs it is cut in
shapes an inch thick, the centres cut out, the
space filled with whipped cream and preserve, and
the whole glazed with sugar icing. These are
also made with pound cake instead of Genoese.
They may be coated with chopped pistachios and
almonds instead of the icing, and called Petits nids
aux confitures. Made in sponge cake with little
handles of citron they are called Petitcs corbeillcs a
la Lucullus.