Gateaux a la Conde — thin oblong or fancy shapes
of puff paste, the surface covered with chopped
almonds, sugar, etc. This is sometimes called
Patisserie d'amandes a la Conde.
a la creme — pastry of cream, flour and butter, in
fancy shapes.
Petits gateaux d'abricots are square pieces of puff
paste folded over apricot marmalade.
a la Polonaise are little folded envelopes of puff
paste, garnished with red currant jelly.
Ev entail aux cerises — strips of puff pastry on a border
of apple marmalade with stewed cherries in
the centre.
Petits vol-au-vents a la Chantilly are little vol-au-
vents of puff pastry filled with marmalade and
Chantilly cream. These are sometimes called
Puits d'amours.
a la gelee mousseuse are covered with chopped
sugar coloured red, and filled with Maraschino
jelly whipped to a froth. As Petits puits aux pis*
taches they are covered with chopped pistachio
nuts and sugar, and filled with whipped cream.
MENUS MADE EASY.
Patisserie a la tartine — sandwiches of puff pastry
and jam.
Gaufres a la Franqaise are wafers made of a batter
of flour, sugar, whipped cream, eggs, etc.,
baked in gauffre irons.
a VAllemande, a la Flamande, and de Carlsbad,
are varieties of the French wafers.
aux amandes are almond wafers baked in thin
pieces, coiled round and filled with whipped
cream.
Suedoises a la crime — a batter of flour, sugar,
almonds, etc., baked in small balls, and served
with whipped cream.
Petits choux are Spanish cakes made of a batter
of flour, butter, eggs, sugar, etc., baked in
small balls. They are served aux amandes, or
a la creme, covered with chopped almonds and
sugar, or filled with cream ; au caramel, they
are dipped in boiled sugar and covered with
chopped pistachio nuts and sugar.
a VEspagnole are fried in the shape of small
balls. These are sometimes called Soupirs, or
Pets, de nonrw.
a la comtesse are baked in finger-shaped pieces
and filled with cream. If masked with choco-
late or coffee icing, they are called Eclairs au
clwcolat or au cafe.
en gimblettcs are deep rings of the paste covered
with chopped pistachio nuts and sugar.
au chevalier are made in the shape of horse-
shoes, filled with cream and decorated with
vanilla and coffee icing.
ENTREMETS 173
Petits pains Je la Mccque, or Mecca loaves, are
small oval cakes made of the same paste with
the addition of whipped cream ; sprinkled with
chopped sugar. Flavoured with lemon, they
are called Petits pains de la Mecque au citron.
Profiteroles au clwcolat are small oval cakes of
milk, butter, sugar, eggs, etc.; served with
chocolate sauce.
Gateaux fourres aux confitures are jam turnovers
or puffs.
fourres a la crime are turnovers or puffs filled
with frangipane.
fourres de pommes a la Pansienne are turnovers
filled with stewed apples and apricot mar-
malade.
d'Artois, or a la Manon, are covered puff paste
tarts or tartlets filled with any kind of pre-
serve. They may he called D'Artois aux
abricots, etc., according to the jam with which
they are filled. Au chocolat, they are filled
with a chocolate custard.
Mince pies are called Pates d'emince.
Small balls of mincemeat, coated with crushed
ratafias, and with chopped citron and cocoanut,
are called Ballotines de Noel en surprise.
Petits cannelons a la Chateaubriand are little strips of
puff pastry spread with mincemeat and rolled.
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Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Gateaux a la Conde — thin oblong or fancy shapes
of puff paste, the surface covered with chopped
almonds, sugar, etc. This is sometimes called
Patisserie d'amandes a la Conde.
a la creme — pastry of cream, flour and butter, in
fancy shapes.
Petits gateaux d'abricots are square pieces of puff
paste folded over apricot marmalade.
a la Polonaise are little folded envelopes of puff
paste, garnished with red currant jelly.
Ev entail aux cerises — strips of puff pastry on a border
of apple marmalade with stewed cherries in
the centre.
Petits vol-au-vents a la Chantilly are little vol-au-
vents of puff pastry filled with marmalade and
Chantilly cream. These are sometimes called
Puits d'amours.
a la gelee mousseuse are covered with chopped
sugar coloured red, and filled with Maraschino
jelly whipped to a froth. As Petits puits aux pis*
taches they are covered with chopped pistachio
nuts and sugar, and filled with whipped cream.
MENUS MADE EASY.
Patisserie a la tartine — sandwiches of puff pastry
and jam.
Gaufres a la Franqaise are wafers made of a batter
of flour, sugar, whipped cream, eggs, etc.,
baked in gauffre irons.
a VAllemande, a la Flamande, and de Carlsbad,
are varieties of the French wafers.
aux amandes are almond wafers baked in thin
pieces, coiled round and filled with whipped
cream.
Suedoises a la crime — a batter of flour, sugar,
almonds, etc., baked in small balls, and served
with whipped cream.
Petits choux are Spanish cakes made of a batter
of flour, butter, eggs, sugar, etc., baked in
small balls. They are served aux amandes, or
a la creme, covered with chopped almonds and
sugar, or filled with cream ; au caramel, they
are dipped in boiled sugar and covered with
chopped pistachio nuts and sugar.
a VEspagnole are fried in the shape of small
balls. These are sometimes called Soupirs, or
Pets, de nonrw.
a la comtesse are baked in finger-shaped pieces
and filled with cream. If masked with choco-
late or coffee icing, they are called Eclairs au
clwcolat or au cafe.
en gimblettcs are deep rings of the paste covered
with chopped pistachio nuts and sugar.
au chevalier are made in the shape of horse-
shoes, filled with cream and decorated with
vanilla and coffee icing.
ENTREMETS 173
Petits pains Je la Mccque, or Mecca loaves, are
small oval cakes made of the same paste with
the addition of whipped cream ; sprinkled with
chopped sugar. Flavoured with lemon, they
are called Petits pains de la Mecque au citron.
Profiteroles au clwcolat are small oval cakes of
milk, butter, sugar, eggs, etc.; served with
chocolate sauce.
Gateaux fourres aux confitures are jam turnovers
or puffs.
fourres a la crime are turnovers or puffs filled
with frangipane.
fourres de pommes a la Pansienne are turnovers
filled with stewed apples and apricot mar-
malade.
d'Artois, or a la Manon, are covered puff paste
tarts or tartlets filled with any kind of pre-
serve. They may he called D'Artois aux
abricots, etc., according to the jam with which
they are filled. Au chocolat, they are filled
with a chocolate custard.
Mince pies are called Pates d'emince.
Small balls of mincemeat, coated with crushed
ratafias, and with chopped citron and cocoanut,
are called Ballotines de Noel en surprise.
Petits cannelons a la Chateaubriand are little strips of
puff pastry spread with mincemeat and rolled.