cream and anchovy sauce.
Croquettes a la Milanaise are croquettes of macaroni
with grated Parmesan, Bechamel sauce, etc. ;
breadcrumbed and fried. Macaroni thus
dressed may be served in little cases as Petites
caisses a la Milanaise. It can also be made
into small rissoles or rissolettes.
Sparghetti a la Russe is Sparghetti macaroni dressed
with chopped tomatoes and cheese sauce ;
garnished with shrimps or prawns.
Vermicelle au Parmesan — vermicelli dressed with
cheese, white sauce, etc.
a la Venise — a savoury cream of vermicelli with
chopped ham ; served with gravy.
Riz a VIndienne is curried rice.
a la Diable is devilled rice.
a la Turque is rice with melted butter.
a la Milanaise — a mould of rice boiled in broth,
with grated Parmesan, etc.
a VEspagnole is served with tomato sauce,
grated cheese, etc.; garnished with slices of
ham.
a la Florentine — curried rice with grated Par-
mesan and shrimps or prawns,
a la Piemontaise — dry rice with potato pulp,
SAVOURY ENTREMETS. 213
grated Parmesan, etc. ; garnished with fillets
of anchovies.
Riz a la Polonaise — served with slices of fried onion,
grated hani and cheese,
a la Miistaplia — with melted butter and chopped
truffles.
a la Victoria — cooked with broth, etc., and served
with poached eggs and rolls of fried bacon.
Ballotincs de riz a I'Indienne are little balls of
curried rice, breadcrumbed and fried. Dipped
in batter and fried, they are called Fritot de
riz a I'Indienne.
Rice is also dressed au Parmesan — with white
sauce and grated cheese, and in any of the ways
given for macaroni.
The preparations of macaroni and rice are
specially suitable for second course dishes at
luncheon. If required for a savoury, they may
be dressed in little cases.
214 MENUS MADE EASY.
CHAPTEE XI.
ICES, OB GLACES, AND SORBETS.
AT large dinners it is usually the custom to give
the names of the ices — cream and water — on the
menu ; but they are often omitted from it, as they
are served after the dessert has been put on the
table, and therefore cannot be said to form part of
the dinner.
Crdme de the — Tea cream ice.
de the vert — Green tea cream ice,
de vanille — Vanilla cream ice.
de ratafias — Eatafia cream ice.
de pain bis — Brown bread cream ice.
aux fleurs d'wanger — Cream ice with infusion of
orange flowers.
Bavaroise — Bavarian cream ice.
au caramel — Cream ice with caramel, flavoured
with vanilla.
a la Bisque — Cream ice with powdered macaroons,
flavoured with madeira or sherry.
a la Clidtcaulriand — Vanilla cream ice with
whipped cream and strips of preserved fruits.
ICES, OR GLACES, AND SORBETS. 215
Creme a la Japonaise — Brown bread cream ice with
almonds, flavoured with vanilla and maras-
chino.
The following can be cream or water ices —
Creme, or eau, de cafe — Coffee cream or water ice.
de chocolat — Chocolate cream or water ice.
de noyau — Noyau cream or water ice.
d'abricots — Apricot cream or water ice.
de peches — Peach cream or water ice.
de /raises — Strawberry cream or water ice.
de framboises — Raspberry cream or water ice.
de framboises et groseilles — Raspberry and currant
cream or water ice.
de groseilles — Currant cream or water ice.
de cassis — Black currant cream or water ice.
de cerises — Cherry cream or water ice.
de groseilles vertes — Green gooseberry cream or
water ice.
de raisins — Grape cream or water ice.
Page 77
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.
cream and anchovy sauce.
Croquettes a la Milanaise are croquettes of macaroni
with grated Parmesan, Bechamel sauce, etc. ;
breadcrumbed and fried. Macaroni thus
dressed may be served in little cases as Petites
caisses a la Milanaise. It can also be made
into small rissoles or rissolettes.
Sparghetti a la Russe is Sparghetti macaroni dressed
with chopped tomatoes and cheese sauce ;
garnished with shrimps or prawns.
Vermicelle au Parmesan — vermicelli dressed with
cheese, white sauce, etc.
a la Venise — a savoury cream of vermicelli with
chopped ham ; served with gravy.
Riz a VIndienne is curried rice.
a la Diable is devilled rice.
a la Turque is rice with melted butter.
a la Milanaise — a mould of rice boiled in broth,
with grated Parmesan, etc.
a VEspagnole is served with tomato sauce,
grated cheese, etc.; garnished with slices of
ham.
a la Florentine — curried rice with grated Par-
mesan and shrimps or prawns,
a la Piemontaise — dry rice with potato pulp,
SAVOURY ENTREMETS. 213
grated Parmesan, etc. ; garnished with fillets
of anchovies.
Riz a la Polonaise — served with slices of fried onion,
grated hani and cheese,
a la Miistaplia — with melted butter and chopped
truffles.
a la Victoria — cooked with broth, etc., and served
with poached eggs and rolls of fried bacon.
Ballotincs de riz a I'Indienne are little balls of
curried rice, breadcrumbed and fried. Dipped
in batter and fried, they are called Fritot de
riz a I'Indienne.
Rice is also dressed au Parmesan — with white
sauce and grated cheese, and in any of the ways
given for macaroni.
The preparations of macaroni and rice are
specially suitable for second course dishes at
luncheon. If required for a savoury, they may
be dressed in little cases.
214 MENUS MADE EASY.
CHAPTEE XI.
ICES, OB GLACES, AND SORBETS.
AT large dinners it is usually the custom to give
the names of the ices — cream and water — on the
menu ; but they are often omitted from it, as they
are served after the dessert has been put on the
table, and therefore cannot be said to form part of
the dinner.
Crdme de the — Tea cream ice.
de the vert — Green tea cream ice,
de vanille — Vanilla cream ice.
de ratafias — Eatafia cream ice.
de pain bis — Brown bread cream ice.
aux fleurs d'wanger — Cream ice with infusion of
orange flowers.
Bavaroise — Bavarian cream ice.
au caramel — Cream ice with caramel, flavoured
with vanilla.
a la Bisque — Cream ice with powdered macaroons,
flavoured with madeira or sherry.
a la Clidtcaulriand — Vanilla cream ice with
whipped cream and strips of preserved fruits.
ICES, OR GLACES, AND SORBETS. 215
Creme a la Japonaise — Brown bread cream ice with
almonds, flavoured with vanilla and maras-
chino.
The following can be cream or water ices —
Creme, or eau, de cafe — Coffee cream or water ice.
de chocolat — Chocolate cream or water ice.
de noyau — Noyau cream or water ice.
d'abricots — Apricot cream or water ice.
de peches — Peach cream or water ice.
de /raises — Strawberry cream or water ice.
de framboises — Raspberry cream or water ice.
de framboises et groseilles — Raspberry and currant
cream or water ice.
de groseilles — Currant cream or water ice.
de cassis — Black currant cream or water ice.
de cerises — Cherry cream or water ice.
de groseilles vertes — Green gooseberry cream or
water ice.
de raisins — Grape cream or water ice.