Chartreuse de /raises is a mould lined with straw-
berries and filled with crushed strawberries
and cream. This is also made with rasp-
berries and other fruit.
Gateau de /raises a la St. Georges — mashed straw*
berries with yolks and whipped whites of eggs,
190 MENUS MADE EASY.
baked in a mould lined with paste. It is
covered with maraschino icing and decorated
with strawberries and whipped cream.
Meringue a la Mont -Ida — crushed raspberries
covered with cream and then with meringue.
Groseilles vertes a la Saint-Honore are stewed
green gooseberries in a shape of pastry, covered
with cream, with a border of balls of choux
paste. Cherries or any other fruit may be
dressed in this way.
Pain de mures sauvagcs a la Metropole is a mould of
blackberries decorated with almonds and dried
fruits. This is also made with black currants
as Pain de cassis, or de censes, with cherries.
Salade aux oranges — slices of oranges with wine
and raisins, garnished with angelica, etc.
Mousse aux oranges is orange sponge — the juice
whipped to a sponge with whites of eggs, etc.
Charlotte aux oranges is an orange Charlotte.
Bananes au rhum — stewed bananas served with a
rum sauce.
Pain d' ananas a la Royale is a mould of pineapple
puree set in jelly and garnished with whipped
cream. 1
Compote a la Sarde is composed of green figs covered
with milk which has been boiled to a custard,
and baked.
Marrons a la creme are powdered chestnuts covered
with whipped cream.
Gateau de marrons is a steamed mould of pounded
chestnuts with cream, eggs, etc. Balls of
ENTREMETS. 191
this preparation, breadcrumbed and fried, are
served as Croquettes de marrons. Chestnuts
are also served en compote — stewed in syrup.
Chataignes croquantes are small crystallized pieces
of pounded chestnuts with sugar, eggs, etc.
Gateau de figues is a mould of dried figs. Dates
and prunes are dressed in the same way.
Macedoine de fruits is composed of mixed fruits in
syrup. Au citron, it is flavoured with lemon.
En gelee, it is set in a mould of jelly.
Gateau de fruits is a mould of any kind of fruit ; a
la crime, it is served with cream or custard ;
a la Metropole, it is decorated with cherries or
other dried fruits ; a la Royale, it is set in a
mould lined with jelly, and is served with
cream.
Timlale de fruits a la Pansienne is composed of
mixed fruits in a mould of jelly flavoured with
liqueur ; served with a fruit macedoine.
Chartreuse de fruits is an ornamental mould of
fruit.
C routes aux fruits are fried slices of bread spread
with various preserved fruits, and served with
a fruit syrup.
Petits nougats a la crime are small shapes of
nougat filled with cream ; a la Chantilly, with
Chantilly cream.
Croquantes are small pieces of nougat.
CREAMS.
Cr£me au chocolat is chocolate cream. These
192 MENUS MADE EASY.
creams, served in little cups, are called Petits
pots de creme au cliocolat, etc.
Creme au cafe is coffee cream.
de the is tea cream.
de the verl is green tea cream.
a la vanille is vanilla cream.
au ponche, au noyau, au marasquin, are respec-
tively flavoured with punch, noyau and mara-
chinos.
aux abricots is apricot cream.
de /raises is strawberry cream.
deframboises is raspberry cream.
a V ananas is pineapple cream.
aux mille fruits is made with preserved straw-
berries, raspberries, apricots, plums and other
fruits.
Page 69
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
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Chartreuse de /raises is a mould lined with straw-
berries and filled with crushed strawberries
and cream. This is also made with rasp-
berries and other fruit.
Gateau de /raises a la St. Georges — mashed straw*
berries with yolks and whipped whites of eggs,
190 MENUS MADE EASY.
baked in a mould lined with paste. It is
covered with maraschino icing and decorated
with strawberries and whipped cream.
Meringue a la Mont -Ida — crushed raspberries
covered with cream and then with meringue.
Groseilles vertes a la Saint-Honore are stewed
green gooseberries in a shape of pastry, covered
with cream, with a border of balls of choux
paste. Cherries or any other fruit may be
dressed in this way.
Pain de mures sauvagcs a la Metropole is a mould of
blackberries decorated with almonds and dried
fruits. This is also made with black currants
as Pain de cassis, or de censes, with cherries.
Salade aux oranges — slices of oranges with wine
and raisins, garnished with angelica, etc.
Mousse aux oranges is orange sponge — the juice
whipped to a sponge with whites of eggs, etc.
Charlotte aux oranges is an orange Charlotte.
Bananes au rhum — stewed bananas served with a
rum sauce.
Pain d' ananas a la Royale is a mould of pineapple
puree set in jelly and garnished with whipped
cream. 1
Compote a la Sarde is composed of green figs covered
with milk which has been boiled to a custard,
and baked.
Marrons a la creme are powdered chestnuts covered
with whipped cream.
Gateau de marrons is a steamed mould of pounded
chestnuts with cream, eggs, etc. Balls of
ENTREMETS. 191
this preparation, breadcrumbed and fried, are
served as Croquettes de marrons. Chestnuts
are also served en compote — stewed in syrup.
Chataignes croquantes are small crystallized pieces
of pounded chestnuts with sugar, eggs, etc.
Gateau de figues is a mould of dried figs. Dates
and prunes are dressed in the same way.
Macedoine de fruits is composed of mixed fruits in
syrup. Au citron, it is flavoured with lemon.
En gelee, it is set in a mould of jelly.
Gateau de fruits is a mould of any kind of fruit ; a
la crime, it is served with cream or custard ;
a la Metropole, it is decorated with cherries or
other dried fruits ; a la Royale, it is set in a
mould lined with jelly, and is served with
cream.
Timlale de fruits a la Pansienne is composed of
mixed fruits in a mould of jelly flavoured with
liqueur ; served with a fruit macedoine.
Chartreuse de fruits is an ornamental mould of
fruit.
C routes aux fruits are fried slices of bread spread
with various preserved fruits, and served with
a fruit syrup.
Petits nougats a la crime are small shapes of
nougat filled with cream ; a la Chantilly, with
Chantilly cream.
Croquantes are small pieces of nougat.
CREAMS.
Cr£me au chocolat is chocolate cream. These
192 MENUS MADE EASY.
creams, served in little cups, are called Petits
pots de creme au cliocolat, etc.
Creme au cafe is coffee cream.
de the is tea cream.
de the verl is green tea cream.
a la vanille is vanilla cream.
au ponche, au noyau, au marasquin, are respec-
tively flavoured with punch, noyau and mara-
chinos.
aux abricots is apricot cream.
de /raises is strawberry cream.
deframboises is raspberry cream.
a V ananas is pineapple cream.
aux mille fruits is made with preserved straw-
berries, raspberries, apricots, plums and other
fruits.