belle plum marmalade. As Meringu-e de prunes,
plums are dressed in the same way as apricots.
Pain de prunes a la creme is a mould of stewed
prunes, currant jelly, etc. ; served with whipped
cream in the centre.
Pain de prunes de damas is a mould of damson
cheese or marmalade.
Groutes aux reine-Claudes, brugnons, etc., are little
patties of fried bread filled with compote of
greengages, nectarines, or other fruit, and the
syrup poured round.
Pommes au beurre, or a la Parisienne, are apples
filled with butter and sugar, and baked.
Covered with apricot marmalade they are a
la Portugaise. Filled with an almond paste
they are a. la Comtesse.
au riz en timbale — a shell of paste filled with rice,
and stewed apples in the centre ; covered with
apricot marmalade.
au riz meringue are stewed, and served in a
border of rice with custard over them, and
the whole covered with meringue mixture.
188 MENUS MADE EASY.
Dressed in this way without the rioe they are
Pommcs moinguees.
Pommes a la Julile are stewed whole, filled with
strawberry jam and covered with whipped
cream.
a la Frangipane — slices of apples with jam,
covered with custard; baked in a dish lined
with paste.
a, la Polonaise are dressed in an open tart, covered
with orange marmalade and crushed macaroons.
Miroton de pommes — stewed apples with melted
currant 'jelly and wine; garnished with dried
cherries.
Gateau, or Pain, de pommes a la creme is a mould
of apple marmalade, served with a custard
sauce ; aux abricots, it is covered with apricot
marmalade ; a la Eusse, it has whipped cream
in the centre, and melted currant jelly round.
Croquettes de pommes are pieces of apple marmalade,
breadcrumbed and fried.
Meringue de pommes a la Portugaise — a round shell
of paste filled with apple marmalade, with half
apples on the top, and a well of custard in the
centre ; spread with orange marmalade, and
covered with meringue mixture.
Chartreuse de pommes is a mould ornamentally
lined with slices of apples, coloured pink and
yellow, and filled with apple marmalade.
Charlotte de pommes is Apple Charlotte. If apricot
jam is mixed with the apple marmalade it is
palled Charlotte de pommes aux dbricots.
ENTREMETS. 189
Pears are dressed as Charlotte de poires, and in
many of the ways given for apples.
Poires a VAllemandc are stewed pears.
a la Victoria are stewed, and served on a border
of sponge cake custard coloured red.
en surprise are halves of stewed pears imitating
cutlets, with a strip of angelica for a bone, on
a jelly border, with chopped fruit and cream
in the centre like a vegetable mayonnaise.
Timbale de poires is stewed pears in a shell of paste,
covered with apricot marmalade.
Compote de poires an riz is stewed pears served with
a border of rice.
Compote a la Normande is a mould of pears stewed
in cider. Slices of fried bread spread with this
compote are called Croiites a la Normande.
They are dressed in a circle, with a syrup of
the jam with wine in the centre.
Croiites de poires a la Parisienne is a border of
stewed pears on croutons, with a macedoine
of fruit in the centre.
Fraises a la Cliantillij are strawberries with whipped
cream.
Croiites aux /raises a la Bcllerifc — strawberries
spread on buttered buns.
Page 68
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.
belle plum marmalade. As Meringu-e de prunes,
plums are dressed in the same way as apricots.
Pain de prunes a la creme is a mould of stewed
prunes, currant jelly, etc. ; served with whipped
cream in the centre.
Pain de prunes de damas is a mould of damson
cheese or marmalade.
Groutes aux reine-Claudes, brugnons, etc., are little
patties of fried bread filled with compote of
greengages, nectarines, or other fruit, and the
syrup poured round.
Pommes au beurre, or a la Parisienne, are apples
filled with butter and sugar, and baked.
Covered with apricot marmalade they are a
la Portugaise. Filled with an almond paste
they are a. la Comtesse.
au riz en timbale — a shell of paste filled with rice,
and stewed apples in the centre ; covered with
apricot marmalade.
au riz meringue are stewed, and served in a
border of rice with custard over them, and
the whole covered with meringue mixture.
188 MENUS MADE EASY.
Dressed in this way without the rioe they are
Pommcs moinguees.
Pommes a la Julile are stewed whole, filled with
strawberry jam and covered with whipped
cream.
a la Frangipane — slices of apples with jam,
covered with custard; baked in a dish lined
with paste.
a, la Polonaise are dressed in an open tart, covered
with orange marmalade and crushed macaroons.
Miroton de pommes — stewed apples with melted
currant 'jelly and wine; garnished with dried
cherries.
Gateau, or Pain, de pommes a la creme is a mould
of apple marmalade, served with a custard
sauce ; aux abricots, it is covered with apricot
marmalade ; a la Eusse, it has whipped cream
in the centre, and melted currant jelly round.
Croquettes de pommes are pieces of apple marmalade,
breadcrumbed and fried.
Meringue de pommes a la Portugaise — a round shell
of paste filled with apple marmalade, with half
apples on the top, and a well of custard in the
centre ; spread with orange marmalade, and
covered with meringue mixture.
Chartreuse de pommes is a mould ornamentally
lined with slices of apples, coloured pink and
yellow, and filled with apple marmalade.
Charlotte de pommes is Apple Charlotte. If apricot
jam is mixed with the apple marmalade it is
palled Charlotte de pommes aux dbricots.
ENTREMETS. 189
Pears are dressed as Charlotte de poires, and in
many of the ways given for apples.
Poires a VAllemandc are stewed pears.
a la Victoria are stewed, and served on a border
of sponge cake custard coloured red.
en surprise are halves of stewed pears imitating
cutlets, with a strip of angelica for a bone, on
a jelly border, with chopped fruit and cream
in the centre like a vegetable mayonnaise.
Timbale de poires is stewed pears in a shell of paste,
covered with apricot marmalade.
Compote de poires an riz is stewed pears served with
a border of rice.
Compote a la Normande is a mould of pears stewed
in cider. Slices of fried bread spread with this
compote are called Croiites a la Normande.
They are dressed in a circle, with a syrup of
the jam with wine in the centre.
Croiites de poires a la Parisienne is a border of
stewed pears on croutons, with a macedoine
of fruit in the centre.
Fraises a la Cliantillij are strawberries with whipped
cream.
Croiites aux /raises a la Bcllerifc — strawberries
spread on buttered buns.