Any cake cut in small shapes and glazed with
chocolate is served as Chocolat glace. Sponge
biscuits glazed with chocolate are called Biscuits
glaces au cliocolat. Served with custard they are
Biscuits a la creme.
Biscuit de Savoie is Savoy or sponge cake,
ENTREMETS. 169
As Gateau a la Duchcsse it is cut in slices, spread
with preserve and put together again ; decorated
with icing. For Gateau a la St. Honore it is soaked
in wine, covered with whipped and flavoured cream,
and surrounded with balls of meringue. For
Gateau a la Parisicnne the centre is cut out and
filled with a puree of fruit ; it is covered with
coffee icing, and decorated with dried cherries and
whipped cream.
Gateau aux rins, or an cognac, is a tipsy cake.
Petits pains a la Parisicnne are sandwiches of
finger biscuits with preserve, masked with
alternate lines of meringue mixture and pre-
serve.
Petits gateaux aux amandcs are small shapes of
pastry with chopped almonds strewn on the
top ; the}7 are served with whipped cream or
preserve in the centre of the dish.
au chocolat are little chocolate cakes. They may
be served with cream, or with a chocolate
custard.
a la Heine— small shapes of a paste of pounded
almonds, sugar and whites of eggs ; glazed
with sugar icing.
a la Victoria — little cakes of flour, butter, pounded
almonds, maraschino, etc., spread with orange
marmalade, and glazed with yellow icing.
Madeleines are little cakes of a batter of flour,
butter, eggs, brandy, etc.
Darioles— a batter of flour, sugar, eggs, cream,
pounded almonds, etc., baked in dariole moulds
170 MENUS MADE EASY.
lined with paste, with candied orange flowers
on the top. Flavoured with vanilla or coffee,
they are called a la vanille, or au cafe.
Darioles a la Duchesse are Duchess cakes made of
a batter with citron, angelica, dried cherries,
etc. ; glazed with white sugar.
Ballettes dorees are little cakes of pounded almonds
with breadcrumbs, etc., and apricot jam.
Biscuits a I'ltalienne are fancy shapes of a light
paste with chopped almonds, spread with jam,
and put together in pairs. They are served
in a crown with whipped cream in the centre.
aux peclies are round-topped biscuits spread with
jam and put together in pairs in the shape of
peaches ; coated with white icing and a little
red colouring.
aux abncots are made in the same way, but of a
smaller size. Apricot jam should be used,
and yellow icing.
G ateau aux /raises, etc., is composed of layers of
light cake and of mashed strawberries or other
ripe fruit, covered with cream. It can be
made with slices of bread, instead of cake,
soaked in a syrup of the fruit.
de fruits a Vltalienne — a light cake soaked with a
liqueur or fruit syrup, with a compote of fruit
in the centre, decorated with fruit and whipped
cream.
feuillete is puff paste cut in shapes.
de mille feuilles — a pile of thin round pieces of
puff pastry, spread alternately with apricot
ENTREMETS. 171
marmalade, orange marmalade and currant
jelly;- masked with apricot marmalade, and
garnished with dried cherries. Garnished
with angelica and a piping of whipped cream,
and with stewed fruit in the centre, it is called
Puit de fruits aux blanches couronnes.
Gateau de Nantes — a pile of rings of puff pastry,
with an almond paste with chocolate in the
centre, decorated with icing.
Page 61
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Any cake cut in small shapes and glazed with
chocolate is served as Chocolat glace. Sponge
biscuits glazed with chocolate are called Biscuits
glaces au cliocolat. Served with custard they are
Biscuits a la creme.
Biscuit de Savoie is Savoy or sponge cake,
ENTREMETS. 169
As Gateau a la Duchcsse it is cut in slices, spread
with preserve and put together again ; decorated
with icing. For Gateau a la St. Honore it is soaked
in wine, covered with whipped and flavoured cream,
and surrounded with balls of meringue. For
Gateau a la Parisicnne the centre is cut out and
filled with a puree of fruit ; it is covered with
coffee icing, and decorated with dried cherries and
whipped cream.
Gateau aux rins, or an cognac, is a tipsy cake.
Petits pains a la Parisicnne are sandwiches of
finger biscuits with preserve, masked with
alternate lines of meringue mixture and pre-
serve.
Petits gateaux aux amandcs are small shapes of
pastry with chopped almonds strewn on the
top ; the}7 are served with whipped cream or
preserve in the centre of the dish.
au chocolat are little chocolate cakes. They may
be served with cream, or with a chocolate
custard.
a la Heine— small shapes of a paste of pounded
almonds, sugar and whites of eggs ; glazed
with sugar icing.
a la Victoria — little cakes of flour, butter, pounded
almonds, maraschino, etc., spread with orange
marmalade, and glazed with yellow icing.
Madeleines are little cakes of a batter of flour,
butter, eggs, brandy, etc.
Darioles— a batter of flour, sugar, eggs, cream,
pounded almonds, etc., baked in dariole moulds
170 MENUS MADE EASY.
lined with paste, with candied orange flowers
on the top. Flavoured with vanilla or coffee,
they are called a la vanille, or au cafe.
Darioles a la Duchesse are Duchess cakes made of
a batter with citron, angelica, dried cherries,
etc. ; glazed with white sugar.
Ballettes dorees are little cakes of pounded almonds
with breadcrumbs, etc., and apricot jam.
Biscuits a I'ltalienne are fancy shapes of a light
paste with chopped almonds, spread with jam,
and put together in pairs. They are served
in a crown with whipped cream in the centre.
aux peclies are round-topped biscuits spread with
jam and put together in pairs in the shape of
peaches ; coated with white icing and a little
red colouring.
aux abncots are made in the same way, but of a
smaller size. Apricot jam should be used,
and yellow icing.
G ateau aux /raises, etc., is composed of layers of
light cake and of mashed strawberries or other
ripe fruit, covered with cream. It can be
made with slices of bread, instead of cake,
soaked in a syrup of the fruit.
de fruits a Vltalienne — a light cake soaked with a
liqueur or fruit syrup, with a compote of fruit
in the centre, decorated with fruit and whipped
cream.
feuillete is puff paste cut in shapes.
de mille feuilles — a pile of thin round pieces of
puff pastry, spread alternately with apricot
ENTREMETS. 171
marmalade, orange marmalade and currant
jelly;- masked with apricot marmalade, and
garnished with dried cherries. Garnished
with angelica and a piping of whipped cream,
and with stewed fruit in the centre, it is called
Puit de fruits aux blanches couronnes.
Gateau de Nantes — a pile of rings of puff pastry,
with an almond paste with chocolate in the
centre, decorated with icing.