filled with whipped cream.
Meringue a la Parisienne — a pile of rings of
meringue preparation, piped with currant
jelly in stripes, the centre filled with cream
and garnished with strawberries.
Corbeille a la Chantitty is a shape of macaroons
filled with whipped cream and preserved fruits.
Charlotte Eusse is a mould lined with finger
biscuits, and filled with vanilla or other cream.
Au cafe, it is filled with coffee cream; aux
groseilles vertes, with green gooseberry cream.
a la, Princesse is filled with vanilla cream with
dried fruits, and is decorated with pink and
white icing, etc.
a V Alexandra is filled with a chocolate _custard
and served with apricot sauce.
Prussienne is a mould with half an inch of red
jelly at the bottom, lined with finger biscuits,
and the centre filled with Bavarian cream.
aux /raises, etc. — a mould lined with strawberries
or other fruit, and filled with maraschino cream.
Bagatelle aux f raises is a strawberry trifle.
Biscuits a la creme—a, rich frothy cream, baked in
small paper cases.
196 MENUS MADE EASY.
Glace meringuce au four is a mould of any kind
of cream ice, covered with a meringue pre-
paration, and browned.
de Plombieres is an ice of pounded almonds,
sugar, cream, eggs, etc. This ice is not put
in a mould, and is served with apricot jam. '
Par/ait au clwcolat or au cafe is a tall conical mould
of chocolate or coffee cream ice.
Glaces au four are small pieces of ice, folded in
paste and baked.
Gateau glace a VElo'ise — a mould lined with
whipped cream, and filled with custard and
stewed cherries ; iced, and served with custard
over it.
Cartouches de M. de Cupidon — Love's cartridges —
vanilla cream ice in the shape of cartridges,
filled with chocolate.
Bonibe glacee — a cream of yolks of eggs with syrup
etc., iced in a round " bombe " mould.
Melon glace — a pistachio cream ice with an orange
ice in the centre, iced in a melon-shaped
mould. It is often called en surprise.
JELLIES.
Gelde de pommes — Apple jelly. A la crime, it is
served with whipped cream.
de prunes — Plum jelly.
d 'oranges — Orange jelly.
de citron — Lemon jelly.
de cassis — Black currant jelly.
de censes— Cherry jelly.
ENTREMETS. 197
Gelee deframboises — Raspberry jelly.
def raises is jelly coloured red, with whole straw-
berries in it. If the jelly is flavoured with
vanilla, it is called Gelee de /raises a la
vanille.
de mures — Mulberry jelly.
de mures sauvages a la creme — a mould of black-
berry jelly with whipped cream in the centre.
a Vananas is a pineapple jelly, with pieces of
pineapple in it.
de riefles — Medlar jelly.
de coings — Quince jelly.
aujus de grenades — Pomegranate jelly.
a la macedoine de fruits — layers of mixed fruits
in a jelly flavoured with maraschino or other
liqueur.
au madere — Wine jelly.
au rlmm is flavoured with rum.
a la Chartreuse is flavoured with Chartreuse.
au curaqao, au noyau and au marasquin are
flavoured with curacao, noyau and maraschino.
au ponche is flavoured with punch ; au Kirsch,
with Kirschenwasser.
de Dantzic aux f raises is flavoured with cherry
brandy, and has whole strawberries in it.
de marasquin aux abricots is flavoured with
maraschino, and has pieces of apricots in it.
de noyau aux fruits is flavoured with noyau, and
has pieces of apricots and strawberries, or
other fruits, in it.
aux violettes printanieres is made of an infusion
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filled with whipped cream.
Meringue a la Parisienne — a pile of rings of
meringue preparation, piped with currant
jelly in stripes, the centre filled with cream
and garnished with strawberries.
Corbeille a la Chantitty is a shape of macaroons
filled with whipped cream and preserved fruits.
Charlotte Eusse is a mould lined with finger
biscuits, and filled with vanilla or other cream.
Au cafe, it is filled with coffee cream; aux
groseilles vertes, with green gooseberry cream.
a la, Princesse is filled with vanilla cream with
dried fruits, and is decorated with pink and
white icing, etc.
a V Alexandra is filled with a chocolate _custard
and served with apricot sauce.
Prussienne is a mould with half an inch of red
jelly at the bottom, lined with finger biscuits,
and the centre filled with Bavarian cream.
aux /raises, etc. — a mould lined with strawberries
or other fruit, and filled with maraschino cream.
Bagatelle aux f raises is a strawberry trifle.
Biscuits a la creme—a, rich frothy cream, baked in
small paper cases.
196 MENUS MADE EASY.
Glace meringuce au four is a mould of any kind
of cream ice, covered with a meringue pre-
paration, and browned.
de Plombieres is an ice of pounded almonds,
sugar, cream, eggs, etc. This ice is not put
in a mould, and is served with apricot jam. '
Par/ait au clwcolat or au cafe is a tall conical mould
of chocolate or coffee cream ice.
Glaces au four are small pieces of ice, folded in
paste and baked.
Gateau glace a VElo'ise — a mould lined with
whipped cream, and filled with custard and
stewed cherries ; iced, and served with custard
over it.
Cartouches de M. de Cupidon — Love's cartridges —
vanilla cream ice in the shape of cartridges,
filled with chocolate.
Bonibe glacee — a cream of yolks of eggs with syrup
etc., iced in a round " bombe " mould.
Melon glace — a pistachio cream ice with an orange
ice in the centre, iced in a melon-shaped
mould. It is often called en surprise.
JELLIES.
Gelde de pommes — Apple jelly. A la crime, it is
served with whipped cream.
de prunes — Plum jelly.
d 'oranges — Orange jelly.
de citron — Lemon jelly.
de cassis — Black currant jelly.
de censes— Cherry jelly.
ENTREMETS. 197
Gelee deframboises — Raspberry jelly.
def raises is jelly coloured red, with whole straw-
berries in it. If the jelly is flavoured with
vanilla, it is called Gelee de /raises a la
vanille.
de mures — Mulberry jelly.
de mures sauvages a la creme — a mould of black-
berry jelly with whipped cream in the centre.
a Vananas is a pineapple jelly, with pieces of
pineapple in it.
de riefles — Medlar jelly.
de coings — Quince jelly.
aujus de grenades — Pomegranate jelly.
a la macedoine de fruits — layers of mixed fruits
in a jelly flavoured with maraschino or other
liqueur.
au madere — Wine jelly.
au rlmm is flavoured with rum.
a la Chartreuse is flavoured with Chartreuse.
au curaqao, au noyau and au marasquin are
flavoured with curacao, noyau and maraschino.
au ponche is flavoured with punch ; au Kirsch,
with Kirschenwasser.
de Dantzic aux f raises is flavoured with cherry
brandy, and has whole strawberries in it.
de marasquin aux abricots is flavoured with
maraschino, and has pieces of apricots in it.
de noyau aux fruits is flavoured with noyau, and
has pieces of apricots and strawberries, or
other fruits, in it.
aux violettes printanieres is made of an infusion