198 MENUS MADE EASY.
of fresh violets in syrup. Jellies of fresh
flowers are also made of roses, pinks, jonquils,
etc.
Gelee a, la Bacchante is made with the juice of
green grapes and champagne ; coloured green.
a la Duchesse is flavoured with liqueur, and
decorated with shreds of pistachios and cocoa-
nut, etc.
a la Panachee — a mould of alternate layers of
white and pink jelly.
a la Russe — a mould of jelly whisked to a froth.
mousseuse a, Veau de vie — a mould of jelly whipped
with brandy.
mousseuse au& oranges — a mould of orange jelly
whisked to a froth.
fouettee aux fruits — whipped maraschino jelly,
with pieces of apricots, cherries, strawberries,
etc.
Petites gelees a la Napolitaine are creams of various
colours set in little moulds of jelly.
Kiselle is a jelly made of fruit syrup with flour.
SOUFFLES.
These may be served in a souffle dish, or in small
paper cases as Petits souffles.
Souffle an cafe is flavoured with coffee.
au chocolat is flavoured with chocolate.
au cafe merge is flavoured with green coffee.
au citron is flavoured with lemon.
a la vanilk is flavoured with vanilla.
au marasquin is flavoured with maraschino.
ENTREMETS. 199
Souffle aux amandes is flavoured with pounded
almonds.
aux macarons is flavoured with macaroons.
aux fieurs d'oranger is flavoured with candied
orange flowers, or orange flower water.
au gingembre is flavoured with preserved ginger.
aux abricots is made with the addition of stewed
apricots. Souffles are also made with other
fruit. Little fruit souffle's are sometimes called
Petits zephyrs aux fruits.
a la creme is made with whipped cream instead
of some of the whites of eggs. Baked in small
paper cases, it is called Biscuits souffles a la creme.
au nz is a rice souffle flavoured with lemon or
vanilla.
a la creme de riz is made with ground rice ; au
tapioca, with tapioca.
au pain bis is made with brown breadcrumbs.
aux confitures is made with preserve.
a la Paysanne — a puree of apples, with a puree
of chestnuts with cream over it, and meringue
mixture on the top.
a I'Espagnole — layers of sponge cake and preserve,
soaked with wine and covered with meringue.
glace au marasquin is an iced souffle flavoured
with maraschino. Coffee or other flavouring
may be substituted for maraschino, and the
souffle named accordingly. Iced in a mould,
instead of a souffle dish, it is called Mousse
glacee, or in little cases, Biscuits glaces, au
marasquin, etc.
200 MENUS MADE EASY.
Souffle glace auxf raises is an iced strawberry souffle.
glace vanille et cliocolat — an iced vanilla souffle,
with chocolate on the top.
glace au curaqao — an iced souffle flavoured with
Curasao and covered with a meringue pre-
paration. Iced in small paper cases, this is
called Biscuit mousseux glace en caisse.
glace a la Victoria is a rich iced souffle flavoured
with liqueur and coloured green, with a mace-
doine of fruit in the centre.
( 201 )
CHAPTER X.
SAVOURY ENTREMETS.
Souffle au Parmesan is a cheese souffle. As Petits
souffles, it is served in small paper cases. Little
steamed souffles are sometimes called Petits
zephyrs defromage.
Fondue au Parmesan is a cheese fondu, baked in a
souffle dish or paper case, or steamed.
a la Napolitaine has the addition of short pieces
of macaroni ; au Stilton, of small dice of Stilton
cheese. They may be served in little cases
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198 MENUS MADE EASY.
of fresh violets in syrup. Jellies of fresh
flowers are also made of roses, pinks, jonquils,
etc.
Gelee a, la Bacchante is made with the juice of
green grapes and champagne ; coloured green.
a la Duchesse is flavoured with liqueur, and
decorated with shreds of pistachios and cocoa-
nut, etc.
a la Panachee — a mould of alternate layers of
white and pink jelly.
a la Russe — a mould of jelly whisked to a froth.
mousseuse a, Veau de vie — a mould of jelly whipped
with brandy.
mousseuse au& oranges — a mould of orange jelly
whisked to a froth.
fouettee aux fruits — whipped maraschino jelly,
with pieces of apricots, cherries, strawberries,
etc.
Petites gelees a la Napolitaine are creams of various
colours set in little moulds of jelly.
Kiselle is a jelly made of fruit syrup with flour.
SOUFFLES.
These may be served in a souffle dish, or in small
paper cases as Petits souffles.
Souffle an cafe is flavoured with coffee.
au chocolat is flavoured with chocolate.
au cafe merge is flavoured with green coffee.
au citron is flavoured with lemon.
a la vanilk is flavoured with vanilla.
au marasquin is flavoured with maraschino.
ENTREMETS. 199
Souffle aux amandes is flavoured with pounded
almonds.
aux macarons is flavoured with macaroons.
aux fieurs d'oranger is flavoured with candied
orange flowers, or orange flower water.
au gingembre is flavoured with preserved ginger.
aux abricots is made with the addition of stewed
apricots. Souffles are also made with other
fruit. Little fruit souffle's are sometimes called
Petits zephyrs aux fruits.
a la creme is made with whipped cream instead
of some of the whites of eggs. Baked in small
paper cases, it is called Biscuits souffles a la creme.
au nz is a rice souffle flavoured with lemon or
vanilla.
a la creme de riz is made with ground rice ; au
tapioca, with tapioca.
au pain bis is made with brown breadcrumbs.
aux confitures is made with preserve.
a la Paysanne — a puree of apples, with a puree
of chestnuts with cream over it, and meringue
mixture on the top.
a I'Espagnole — layers of sponge cake and preserve,
soaked with wine and covered with meringue.
glace au marasquin is an iced souffle flavoured
with maraschino. Coffee or other flavouring
may be substituted for maraschino, and the
souffle named accordingly. Iced in a mould,
instead of a souffle dish, it is called Mousse
glacee, or in little cases, Biscuits glaces, au
marasquin, etc.
200 MENUS MADE EASY.
Souffle glace auxf raises is an iced strawberry souffle.
glace vanille et cliocolat — an iced vanilla souffle,
with chocolate on the top.
glace au curaqao — an iced souffle flavoured with
Curasao and covered with a meringue pre-
paration. Iced in small paper cases, this is
called Biscuit mousseux glace en caisse.
glace a la Victoria is a rich iced souffle flavoured
with liqueur and coloured green, with a mace-
doine of fruit in the centre.
( 201 )
CHAPTER X.
SAVOURY ENTREMETS.
Souffle au Parmesan is a cheese souffle. As Petits
souffles, it is served in small paper cases. Little
steamed souffles are sometimes called Petits
zephyrs defromage.
Fondue au Parmesan is a cheese fondu, baked in a
souffle dish or paper case, or steamed.
a la Napolitaine has the addition of short pieces
of macaroni ; au Stilton, of small dice of Stilton
cheese. They may be served in little cases