etc., floured and fried.
de poires — pear fritters.
de /raises a la Dauphine — strawberry fritters.
de groseilles a la Dauphine — currant fritters.
d 'ananas — pineapple fritters.
d'oranges — orange fritters.
de fleurs de sureau — fritters of sprigs of elder
flowers.
a la creme are custard fritters.
aux confitures — small sandwiches of cake and
jam, dipped in batter with wine, and fried.
au riz — round or oval pieces of a paste of ground
rice with milk, eggs, etc., breadcrumbed and
fried,
ENTREMETS. 185
Beignets a la bonne femme — small fried balls of a
paste of butter, sugar, eggs, etc.
a la Chant-illy are made of a batter of flour, eggs,
cream cheese, wine, etc.
de Cintra — thin round slices of cake soaked in
cream, etc., floured and fried,
a VAllemande — small round sandwiches of brioche
paste and preserve, fried.
a la Prussienne are the same made of puff paste,
with apple marmalade.
it VEspagnole — small pieces of crumb of French
roll soaked in cream, etc., and fried.
a la Portugaise — balls of a paste of rice, milk,
sugar, eggs, etc., with marmalade in the
centre ; breadcrumbed and fried.
en surprise — apples with the stalks left on, soaked
in brandy, etc., filled with apricot jam, dipped
in batter and fried.
a la Saint-Denys — cherries stuck on strips of
angelica, dipped in batter and fried.
Beignets souffle's a la ranille are small fried balls
of light " choux " paste flavoured with vanilla ;
aux fleurs d'oranger, they are flavoured with
orange -flower water.
aux confitures are served with preserve; a la
creme — with cream; auchocolat — with chocolate
sauce.
Crepes are pancakes.
aux confitures are spread with preserve and rolled.
ait riz are made of rice with sugar, cream, eggs,
etc.
186 MENUS MADE EASY.
Crepes a la Fran$aise are folded over preserve.
They are sometimes baked, and served in a
pile, with layers of jam between them.
a la Bengale are rice pancakes folded over pre-
serve.
COMPOTES, ETC., OF FRUIT.
Abricots an liz are stewed apricots with rice.
Served round a shape of rice cream, with
apricot syrup, they are called a la Conde.
Pears, peaches, apples, plums, etc., are dressed
in the same way.
a VAmericaine — halves of stewed apricots on
croutes of fried bread, glazed with sugar;
served with custard.
Compote d'abricots — apricots boiled in syrup. It is
also made of green apricots.
Compote d'abricots a la Breteuil — half apricots
sprinkled with sugar and broiled ; served with
apricot and raspberry syrup. A la cfeme, it
is served with cream or custard.
Pain d'abricots is a mould of apricot puree ; it is
served with cream in the centre.
Meringue d'abricots — apricot marmalade with cus-
tard over it, and meringue mixture on the top.
Croutes aux abricots are fried slices of bread spread
with preserved apricots, and served with a
syrup of apricots.
Ffcches en surprise are stewed peaches served in
little cases, covered with cream.
Chartreuse de peches is a mould ornamentally lined
ENTREMETS. 187
with pieces of peaches, and filled with peach
marmalade.
Compote de pcches — peaches boiled in syrup. They
are also dressed in the same way as apricots.
Compotes, can be made of any fruit, but soft ripe
fruit requires no cooking, if boiling syrup is poured
over it.
Prunes an riz are stewed plums or prunes with rice.
Gateau, or Pain, de Mirabelles is a mould of Mira-
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etc., floured and fried.
de poires — pear fritters.
de /raises a la Dauphine — strawberry fritters.
de groseilles a la Dauphine — currant fritters.
d 'ananas — pineapple fritters.
d'oranges — orange fritters.
de fleurs de sureau — fritters of sprigs of elder
flowers.
a la creme are custard fritters.
aux confitures — small sandwiches of cake and
jam, dipped in batter with wine, and fried.
au riz — round or oval pieces of a paste of ground
rice with milk, eggs, etc., breadcrumbed and
fried,
ENTREMETS. 185
Beignets a la bonne femme — small fried balls of a
paste of butter, sugar, eggs, etc.
a la Chant-illy are made of a batter of flour, eggs,
cream cheese, wine, etc.
de Cintra — thin round slices of cake soaked in
cream, etc., floured and fried,
a VAllemande — small round sandwiches of brioche
paste and preserve, fried.
a la Prussienne are the same made of puff paste,
with apple marmalade.
it VEspagnole — small pieces of crumb of French
roll soaked in cream, etc., and fried.
a la Portugaise — balls of a paste of rice, milk,
sugar, eggs, etc., with marmalade in the
centre ; breadcrumbed and fried.
en surprise — apples with the stalks left on, soaked
in brandy, etc., filled with apricot jam, dipped
in batter and fried.
a la Saint-Denys — cherries stuck on strips of
angelica, dipped in batter and fried.
Beignets souffle's a la ranille are small fried balls
of light " choux " paste flavoured with vanilla ;
aux fleurs d'oranger, they are flavoured with
orange -flower water.
aux confitures are served with preserve; a la
creme — with cream; auchocolat — with chocolate
sauce.
Crepes are pancakes.
aux confitures are spread with preserve and rolled.
ait riz are made of rice with sugar, cream, eggs,
etc.
186 MENUS MADE EASY.
Crepes a la Fran$aise are folded over preserve.
They are sometimes baked, and served in a
pile, with layers of jam between them.
a la Bengale are rice pancakes folded over pre-
serve.
COMPOTES, ETC., OF FRUIT.
Abricots an liz are stewed apricots with rice.
Served round a shape of rice cream, with
apricot syrup, they are called a la Conde.
Pears, peaches, apples, plums, etc., are dressed
in the same way.
a VAmericaine — halves of stewed apricots on
croutes of fried bread, glazed with sugar;
served with custard.
Compote d'abricots — apricots boiled in syrup. It is
also made of green apricots.
Compote d'abricots a la Breteuil — half apricots
sprinkled with sugar and broiled ; served with
apricot and raspberry syrup. A la cfeme, it
is served with cream or custard.
Pain d'abricots is a mould of apricot puree ; it is
served with cream in the centre.
Meringue d'abricots — apricot marmalade with cus-
tard over it, and meringue mixture on the top.
Croutes aux abricots are fried slices of bread spread
with preserved apricots, and served with a
syrup of apricots.
Ffcches en surprise are stewed peaches served in
little cases, covered with cream.
Chartreuse de peches is a mould ornamentally lined
ENTREMETS. 187
with pieces of peaches, and filled with peach
marmalade.
Compote de pcches — peaches boiled in syrup. They
are also dressed in the same way as apricots.
Compotes, can be made of any fruit, but soft ripe
fruit requires no cooking, if boiling syrup is poured
over it.
Prunes an riz are stewed plums or prunes with rice.
Gateau, or Pain, de Mirabelles is a mould of Mira-