ginger and brandy sauce.
Pouding a la Newcastle — a bread and custard
pudding steamed in a mould lined -with dried
cherries. Made with cake instead of bread,
and decorated with whipped cream coloured
pink, and chopped pistachios and cocoanut, it
may be called a la Louise,
panache au chocolat — a steamed pudding of layers
of a chocolate cake and of a plain light cake,
served with a fruit sauce.
a la Venitienne — a cold custard and sponge cake
pudding with layers of preserved fruits, set in
a mould lined with jelly and decorated with
fruit.
Diplomate — a rich custard with dried fruits set
in a mould lined with jelly.
a V Alexandra — a steamed custard flavoured with
vanilla. It may be served hot with a whip
sauce, or cold with a macedoine of fruit.
a la Eeine Marguerite — a rich custard with raisins,
citron and preserved ginger.
a la Kaisir — a rich almond custard steamed in a
mould decorated with citron, etc.
a VAdolphe — a strawberry custard with chocolate
cream and sponge cake in the centre, set in a
mould lined with jelly and decorated with
pistachios and cocoanut.
Nesselrode, or a la Nesselrode — Ice pudding.
Petits poudings a V Alexandra are little sponge cake
and custard puddings decorated with chopped
ENTREMETS. 183
almonds, cherries and angelica; served in an
apricot sauce with brandy.
Petits poudings a la Florida are little light steamed
puddings, garnished with dried cherries and
served with a macedoine of fruit.
Petits poudings de college are College puddings.
Petits chateaux au vin are Castle puddings served
with wine sauce. They may also be served
cold, the centres cut out, filled with preserve
and cream and decorated with little handles
of angelica, as Petitcs corbcillcs defantaisic.
Meringue d'oranges is a steamed orange and bread-
crumb pudding covered with meringue.
Croquettes de riz are rice croquettes ; de crime de
riz — ground rice ; de semoule — semolina ; de
vermicelle — vermicelli.
Croustade de riz is a fancy mould of rice, the centre
filled with a cornflour custard.
Eiz meringue — rice, with milk, cream, sugar, whites
of eggs, etc. ; sprinkled with sugar and baked.
a I'Imperatrice is a rice cream served with a
compote of fruit.
a la Parisicnne is a rice cream set in a mould
lined with jelly and decorated with angelica
and dried cherries ; served with a compote of
fruit in the centre covered with whipped
cream.
Crepe a VIndienne is a flat cake of rice, browned on
the top, and decorated with preserved ginger
and cherries, etc.
Quenelles a la crime are small quenelles of a paste
184 MENUS MADE EASY.
of flour, cream, eggs, etc. They are also made
a la semoule with semolina.
Soupe doree, or Pain perdu — small shapes of bread,
soaked in milk, etc., dipped in beaten eggs
and fried,
FRITTERS.
Beignets d'abricots a la Chartres are apricot fritters.
d'abricots a Veau de vie — sandwiches of bread
dipped in brandy and half apricots, fried in
batter.
de peches a la royale — peach fritters.
de peches au vin du Rhin — half peaches soaked in
Rhine wine, etc., and fried ; served in a syrup
of the wine with the kernels.
de brugnons — nectarine fritters.
de pommes a la d' Orleans — apple fritters. ]
de pommes a la Bavarie — apples soaked in brandy,
Page 66
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.
ginger and brandy sauce.
Pouding a la Newcastle — a bread and custard
pudding steamed in a mould lined -with dried
cherries. Made with cake instead of bread,
and decorated with whipped cream coloured
pink, and chopped pistachios and cocoanut, it
may be called a la Louise,
panache au chocolat — a steamed pudding of layers
of a chocolate cake and of a plain light cake,
served with a fruit sauce.
a la Venitienne — a cold custard and sponge cake
pudding with layers of preserved fruits, set in
a mould lined with jelly and decorated with
fruit.
Diplomate — a rich custard with dried fruits set
in a mould lined with jelly.
a V Alexandra — a steamed custard flavoured with
vanilla. It may be served hot with a whip
sauce, or cold with a macedoine of fruit.
a la Eeine Marguerite — a rich custard with raisins,
citron and preserved ginger.
a la Kaisir — a rich almond custard steamed in a
mould decorated with citron, etc.
a VAdolphe — a strawberry custard with chocolate
cream and sponge cake in the centre, set in a
mould lined with jelly and decorated with
pistachios and cocoanut.
Nesselrode, or a la Nesselrode — Ice pudding.
Petits poudings a V Alexandra are little sponge cake
and custard puddings decorated with chopped
ENTREMETS. 183
almonds, cherries and angelica; served in an
apricot sauce with brandy.
Petits poudings a la Florida are little light steamed
puddings, garnished with dried cherries and
served with a macedoine of fruit.
Petits poudings de college are College puddings.
Petits chateaux au vin are Castle puddings served
with wine sauce. They may also be served
cold, the centres cut out, filled with preserve
and cream and decorated with little handles
of angelica, as Petitcs corbcillcs defantaisic.
Meringue d'oranges is a steamed orange and bread-
crumb pudding covered with meringue.
Croquettes de riz are rice croquettes ; de crime de
riz — ground rice ; de semoule — semolina ; de
vermicelle — vermicelli.
Croustade de riz is a fancy mould of rice, the centre
filled with a cornflour custard.
Eiz meringue — rice, with milk, cream, sugar, whites
of eggs, etc. ; sprinkled with sugar and baked.
a I'Imperatrice is a rice cream served with a
compote of fruit.
a la Parisicnne is a rice cream set in a mould
lined with jelly and decorated with angelica
and dried cherries ; served with a compote of
fruit in the centre covered with whipped
cream.
Crepe a VIndienne is a flat cake of rice, browned on
the top, and decorated with preserved ginger
and cherries, etc.
Quenelles a la crime are small quenelles of a paste
184 MENUS MADE EASY.
of flour, cream, eggs, etc. They are also made
a la semoule with semolina.
Soupe doree, or Pain perdu — small shapes of bread,
soaked in milk, etc., dipped in beaten eggs
and fried,
FRITTERS.
Beignets d'abricots a la Chartres are apricot fritters.
d'abricots a Veau de vie — sandwiches of bread
dipped in brandy and half apricots, fried in
batter.
de peches a la royale — peach fritters.
de peches au vin du Rhin — half peaches soaked in
Rhine wine, etc., and fried ; served in a syrup
of the wine with the kernels.
de brugnons — nectarine fritters.
de pommes a la d' Orleans — apple fritters. ]
de pommes a la Bavarie — apples soaked in brandy,