Cannelons a la creme are rolled strips of pastry
filled with cream. Rolled pieces of crisp
gingerbread, known as Brandy snaps, are
often used for this dish.
174 MENUS MADE EASY.
Canndons de Moka are made with coffee pastry.
Tartlets are filled with any kind of preserve, and
take their name from it— as Tartelettes de /raises,
mix cerises, aux prunes, etc. ; a la vanille, they are
filled with pounded almonds, vanilla sugar, whipped
whites of eggs, etc.
Tartelettes de crime a la Frangipane are filled with
frangipane.
a la Mosa'ique are filled with preserve, and
covered with a mosaic of paste.
a la Pompadour are filled with a ball of brioche
paste folded over apricot or other marmalade,
and sprinkled with sugar,
a la Princcsse are filled with preserve, meringued
over, and covered with coffee icing.
a la Mikado are filled with an almond custard
with raisins or dried cherries.
Dauphines are tartlets filled with preserve, with
custard over it, and meringue mixture piled
on the top.
Fanchonettes are tartlets filled with custard,
meringued over, and the tops ornamented
with little miniature meringues. In Fancho-
nettes a la vanille the custard is flavoured with
vanilla.
Mirlitons aux fleurs d'oranger are tartlets filled
with a batter of eggs, sugar, butter, pounded
macaroons, candied orange flowers, etc. They
are flavoured in various ways — aux amandes,
with almonds instead of the orange flowers ;
or au chocolat, with chocolate* Aux confitures)
ENTREMETS, 175
they are half filled with jam before the batter
is put in.
Talmouses are cheese-cakes.
au citron — lemon cheese-cakes.
aux amandes — almond cheese-cakes.
aux oranges are made of pounded almonds,
orange-flower water, sugar, butter and eggs,
with orange marmalade.
aux confitures are cheese-cakes with jam.
a la creme are cream tartlets — filled with custard.
aux abricots a la creme are filled with preserved
apricots and covered with cream.
aux fruits are filled with any kind of preserved
fruit.
Of the fruit tarts there are : —
Tarte aux abricots — apricots; aux prunes —
plums ; aux reine-Claudes — greengages ; de pecJies
— peaches; de pommes — apples; de pommes aux
coings — apple with quince ; de poircs — pears ; de
framboises et groseilles — raspberries and currants;
de groseilles, vertes, or a maquereau — green goose-
berries ; de groseilles — currants ; de cassis — black
currants ; de raisins verts — green grapes ; de cerises
— cherries ; de rhubarbe — rhubarb.
Tourte a la, creme d'amandes is an open tart filled
with almond cream.
a lafrangipane is an open tart filled with fran-
gipane — a custard of flour, eggs, cream,
butter, etc.
a la Frangaise consists of alternate layers of
light pastry and jam, covered with meringue*
176 MENUS MADE EASY.
Flan de poires, de cerises, de f raises, etc., are open
fruit tarts.
d* oranges is an open tart filled with stewed
oranges.
d'abricots a VAllemande — an open tart filled with
apricots, and apricot marmalade over them.
d'abricots a la Metternich is filled with apricots
and cherries, and the pounded kernels with
cream on the top.
de pommes a VEcossaise is filled with stewed
apples, covered with orange marmalade.
d'ama?ides a la d'E scars is filled with a custard
of green almonds with candied orange flowers,
yolks of eggs, cream, etc. This is also made
with filberts.
a la creme pralinee is filled with custard, and
Page 63
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Cannelons a la creme are rolled strips of pastry
filled with cream. Rolled pieces of crisp
gingerbread, known as Brandy snaps, are
often used for this dish.
174 MENUS MADE EASY.
Canndons de Moka are made with coffee pastry.
Tartlets are filled with any kind of preserve, and
take their name from it— as Tartelettes de /raises,
mix cerises, aux prunes, etc. ; a la vanille, they are
filled with pounded almonds, vanilla sugar, whipped
whites of eggs, etc.
Tartelettes de crime a la Frangipane are filled with
frangipane.
a la Mosa'ique are filled with preserve, and
covered with a mosaic of paste.
a la Pompadour are filled with a ball of brioche
paste folded over apricot or other marmalade,
and sprinkled with sugar,
a la Princcsse are filled with preserve, meringued
over, and covered with coffee icing.
a la Mikado are filled with an almond custard
with raisins or dried cherries.
Dauphines are tartlets filled with preserve, with
custard over it, and meringue mixture piled
on the top.
Fanchonettes are tartlets filled with custard,
meringued over, and the tops ornamented
with little miniature meringues. In Fancho-
nettes a la vanille the custard is flavoured with
vanilla.
Mirlitons aux fleurs d'oranger are tartlets filled
with a batter of eggs, sugar, butter, pounded
macaroons, candied orange flowers, etc. They
are flavoured in various ways — aux amandes,
with almonds instead of the orange flowers ;
or au chocolat, with chocolate* Aux confitures)
ENTREMETS, 175
they are half filled with jam before the batter
is put in.
Talmouses are cheese-cakes.
au citron — lemon cheese-cakes.
aux amandes — almond cheese-cakes.
aux oranges are made of pounded almonds,
orange-flower water, sugar, butter and eggs,
with orange marmalade.
aux confitures are cheese-cakes with jam.
a la creme are cream tartlets — filled with custard.
aux abricots a la creme are filled with preserved
apricots and covered with cream.
aux fruits are filled with any kind of preserved
fruit.
Of the fruit tarts there are : —
Tarte aux abricots — apricots; aux prunes —
plums ; aux reine-Claudes — greengages ; de pecJies
— peaches; de pommes — apples; de pommes aux
coings — apple with quince ; de poircs — pears ; de
framboises et groseilles — raspberries and currants;
de groseilles, vertes, or a maquereau — green goose-
berries ; de groseilles — currants ; de cassis — black
currants ; de raisins verts — green grapes ; de cerises
— cherries ; de rhubarbe — rhubarb.
Tourte a la, creme d'amandes is an open tart filled
with almond cream.
a lafrangipane is an open tart filled with fran-
gipane — a custard of flour, eggs, cream,
butter, etc.
a la Frangaise consists of alternate layers of
light pastry and jam, covered with meringue*
176 MENUS MADE EASY.
Flan de poires, de cerises, de f raises, etc., are open
fruit tarts.
d* oranges is an open tart filled with stewed
oranges.
d'abricots a VAllemande — an open tart filled with
apricots, and apricot marmalade over them.
d'abricots a la Metternich is filled with apricots
and cherries, and the pounded kernels with
cream on the top.
de pommes a VEcossaise is filled with stewed
apples, covered with orange marmalade.
d'ama?ides a la d'E scars is filled with a custard
of green almonds with candied orange flowers,
yolks of eggs, cream, etc. This is also made
with filberts.
a la creme pralinee is filled with custard, and