d'orangcs is orange cream.
d'ama?idcs is almond cream. It is sometimes
called Creme a la Romaine.
de matrons is chestnut cream.
aux fleurs d'oranger is made of fresh orange
flowers boiled in cream.
de gingembre is made with ginger, and pieces of
preserved ginger.
de riz, de tapioca, a, Vorge, are rice, tapioca and
barley creams.
de pain bis is brown-bread cream.
de groseilles vertes is gooseberry fool* Khubarb,
strawberries and raspberries are dressed in
this way ; a la Suisse, they are served with
sponge cakes.
ENTREMETS. 193
Creme de velours is made of cream, sugar, wine,
etc.
a la gcUe — a mould of whipped jelly and cream.
merge — small moulds of cream with pounded
almonds, etc.
a la ChantiUy is made of whites of eggs and
cream, with sugar, etc.
a la Celestine — a mould lined with strawberries
and filled with any kind of cream,
a I'ltalienne is made with cream, sugar, eggs,
curacao, dried cherries, candied peel, etc.
a la Flamande is made of cream, eggs, sugar,
arrowroot, madeira, etc.
a la Hollandaise is made of yolks of eggs and
wine, with whipped cream, etc.
a la Bavaroise — a mould of whipped cream, with
flavouring, etc. Served with stewed fruit or
a syrup of fruit, it is called Bavarois aux fruits,
a la Suisse is vanilla cream over sponge cakes.
a V Antoinette — a custard with preserved ginger
and cherries, set in a mould lined in divisions
with chopped pistachios and white cream,
and grated cocoanut and chocolate cream;
served with a macedoine of fruit,
a la Venus — a mould of custard flavoured with
rum, decorated with preserved ginger ; served
with a ginger custard.
a la Marguerite is a chocolate custard covered
with meringue; served with a sweet sauce.
It is usually dressed in little moulds as Petite*
cremes.
o
194 MENUS MADE EASY.
Bavaroise aux pommes is a custard made of a
puree of apples, with eggs and cream.
aux poires is made in the same way with
pears.
aux pistaches — pounded pistachio nuts and
almonds, etc., with custard, coloured green ;
sprinkled with chopped pistachio nuts.
an cafe is coffee custard.
a la Mont-Ida is a raspberry custard.
glacee is iced Bavarian cream.
a la Ceylon is a chocolate custard set in a mould
lined with a mottled pink and white cream,
flavoured with lemon and liqueur.
Blancmanger aumarasquinis blancmange flavoured
with maraschino : a la vanille, it is flavoured
with vanilla; aux amandes, with pounded
almonds. Set in a mould lined with jelly, and
decorated with dried fruits, it is Bavaroise a
la Princesse.
Creme fouette'e de /raises, or Mousse aux /raises,
is whipped strawberries and cream.
aux framboises — whipped raspberries and cream.
Creme frite au chocolat, etc., is chocolate or other
cream, cut in pieces, breadcrumbed and fried.
Meringues a, la creme are meringues filled with
whipped cream.
aux /raises are filled with whipped strawberries
and cream.
a la Chantilly are filled with Chantilly cream ;
au chocolat, with chocolate cream.
aux amandes are almond meringues — made with
ENTREMETS. 193
chopped or shred almonds ; a la noix de coco —
cocoanut meringues.
Meringues aux champignons are made in the shape
of mushrooms, the brown insides imitated
with chocolate.
Petites meringues aux pistaches are small meringues
sprinkled with chopped pistachio nuts, and
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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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d'orangcs is orange cream.
d'ama?idcs is almond cream. It is sometimes
called Creme a la Romaine.
de matrons is chestnut cream.
aux fleurs d'oranger is made of fresh orange
flowers boiled in cream.
de gingembre is made with ginger, and pieces of
preserved ginger.
de riz, de tapioca, a, Vorge, are rice, tapioca and
barley creams.
de pain bis is brown-bread cream.
de groseilles vertes is gooseberry fool* Khubarb,
strawberries and raspberries are dressed in
this way ; a la Suisse, they are served with
sponge cakes.
ENTREMETS. 193
Creme de velours is made of cream, sugar, wine,
etc.
a la gcUe — a mould of whipped jelly and cream.
merge — small moulds of cream with pounded
almonds, etc.
a la ChantiUy is made of whites of eggs and
cream, with sugar, etc.
a la Celestine — a mould lined with strawberries
and filled with any kind of cream,
a I'ltalienne is made with cream, sugar, eggs,
curacao, dried cherries, candied peel, etc.
a la Flamande is made of cream, eggs, sugar,
arrowroot, madeira, etc.
a la Hollandaise is made of yolks of eggs and
wine, with whipped cream, etc.
a la Bavaroise — a mould of whipped cream, with
flavouring, etc. Served with stewed fruit or
a syrup of fruit, it is called Bavarois aux fruits,
a la Suisse is vanilla cream over sponge cakes.
a V Antoinette — a custard with preserved ginger
and cherries, set in a mould lined in divisions
with chopped pistachios and white cream,
and grated cocoanut and chocolate cream;
served with a macedoine of fruit,
a la Venus — a mould of custard flavoured with
rum, decorated with preserved ginger ; served
with a ginger custard.
a la Marguerite is a chocolate custard covered
with meringue; served with a sweet sauce.
It is usually dressed in little moulds as Petite*
cremes.
o
194 MENUS MADE EASY.
Bavaroise aux pommes is a custard made of a
puree of apples, with eggs and cream.
aux poires is made in the same way with
pears.
aux pistaches — pounded pistachio nuts and
almonds, etc., with custard, coloured green ;
sprinkled with chopped pistachio nuts.
an cafe is coffee custard.
a la Mont-Ida is a raspberry custard.
glacee is iced Bavarian cream.
a la Ceylon is a chocolate custard set in a mould
lined with a mottled pink and white cream,
flavoured with lemon and liqueur.
Blancmanger aumarasquinis blancmange flavoured
with maraschino : a la vanille, it is flavoured
with vanilla; aux amandes, with pounded
almonds. Set in a mould lined with jelly, and
decorated with dried fruits, it is Bavaroise a
la Princesse.
Creme fouette'e de /raises, or Mousse aux /raises,
is whipped strawberries and cream.
aux framboises — whipped raspberries and cream.
Creme frite au chocolat, etc., is chocolate or other
cream, cut in pieces, breadcrumbed and fried.
Meringues a, la creme are meringues filled with
whipped cream.
aux /raises are filled with whipped strawberries
and cream.
a la Chantilly are filled with Chantilly cream ;
au chocolat, with chocolate cream.
aux amandes are almond meringues — made with
ENTREMETS. 193
chopped or shred almonds ; a la noix de coco —
cocoanut meringues.
Meringues aux champignons are made in the shape
of mushrooms, the brown insides imitated
with chocolate.
Petites meringues aux pistaches are small meringues
sprinkled with chopped pistachio nuts, and