d'ananas — Pineapple cream or water ice.
de bananes — Banana cream or water ice.
de rhubarbe — Rhubarb cream or water ico.
de canneberges — Cranberry cream or water ice.
de citron — Lemon cream or water ice.
d'orangcs — Orange cream or water ice.
d'amandcs — Almond cream or water ice.
de pistachcs — Pistachio nut cream or water ice.
de tutti-frutti — Maraschino cream or water ice,
with pistachios, and dried fruit cut in small
pieces.
de marrons — Chestnut cream or water ice.
216 MENUS MADE EASY.
Creme, or eau, de gingembre — Ginger cream or
water ice.
Panachee — Ices of two or more different colours
and flavourings.
In addition to these there are —
Eau de ponche — Punch water ice.
de melon — Melon water ice.
de grenade — Pomegranate water ice.
d'epine-vinette — Berberry water ice.
de mille fruits — Mixed fruit water ice.
de candle — Cinnamon water ice.
Glaces Napolitaines — Neapolitan ices, served in
paper cases.
Fruits varies — ices made in the form and colour
of a variety of fruits, one of which is served to
each person.
If orange ice is made of Chinese oranges it is
called de Chinois ; if of Tangerine oranges, de
Tangerines. Muscat grape ice is called de Muscat.
For water ices fresh fruit is necessary, as
preserved fruit can only be used for cream
ices.
Sorbets are half frozen water ices with wine or
liqueur. They are served in glasses either before
or after the remove at a large dinner.
Ponche a la Romaine is Eoman punch — a lemon
water ice with whipped whites of eggs and rum.
a la Eegencc is made with the addition of cham-
pagne and Martinique or Arrack.
a la Norfolk is made of Seville oranges with
brandy or rum, etc,
ICES, OR GLACES, AND SORBETS. 217
Ponche a la Cardinal is made of Seville oranges
•with champagne, and is coloured red.
a la Ilusse is made of lemons, with green tea and
Kiimmel.
Granito Romaine is made with coffee.
Sorbet a la Saint-Charles is a cherry water ice
flavoured with cherry brandy.
a la Proven$ale is a lemon water ice with whipped
whites of eggs and shreds of candied fruit and
almonds, flavoured with ginger and vanilla,
a la Grecque is an orange ice with maraschino
and ginger brandy, and small pieces of ginger
and preserved fruits.
a VAmericaine is an orange and lemon ice with
champagne.
a la Victoria is flavoured with liqueur, and is
coloured pink.
a la Cannes is made of tomatoes, apples, and
apricot jam, with preserved ginger, rum and
noyau.
Besides these there are the Sorbets au champagne,
au Kirsch, etc., and those made of fruit — aux /raises,
a Vorange, a Vananas, aux pechcs, etc. For Sorbet
a VImperiale, the lower half of the glasses contains
pineapple ice with rum, the upper half strawberry
ice with champagne.
218 MENUS MADE EASY.
CHAPTEE XII.
SAUCES AND GARNISHES.
SAUCES.
THE following are the principal sauces and garnishes
which are used in cookery. Many of them have
been mentioned in the course of these pages, and
as the names frequently convey no idea of their
ingredients, a slight description of them is given.
The two chief sauces are Veloute — white, and
Espagnole — brown. Many other sauces are made
from these.
Allemande is a thicker form of veloute sauce.
Anchois (Anchovy) — melted-butter sauce with
anchovy, etc.
Aubois — a sweet sauce of syrup and yolks of eggs
with whipped cream.
Aurore — Allemande and tomato sauce, with Chili
Page 78
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'ananas — Pineapple cream or water ice.
de bananes — Banana cream or water ice.
de rhubarbe — Rhubarb cream or water ico.
de canneberges — Cranberry cream or water ice.
de citron — Lemon cream or water ice.
d'orangcs — Orange cream or water ice.
d'amandcs — Almond cream or water ice.
de pistachcs — Pistachio nut cream or water ice.
de tutti-frutti — Maraschino cream or water ice,
with pistachios, and dried fruit cut in small
pieces.
de marrons — Chestnut cream or water ice.
216 MENUS MADE EASY.
Creme, or eau, de gingembre — Ginger cream or
water ice.
Panachee — Ices of two or more different colours
and flavourings.
In addition to these there are —
Eau de ponche — Punch water ice.
de melon — Melon water ice.
de grenade — Pomegranate water ice.
d'epine-vinette — Berberry water ice.
de mille fruits — Mixed fruit water ice.
de candle — Cinnamon water ice.
Glaces Napolitaines — Neapolitan ices, served in
paper cases.
Fruits varies — ices made in the form and colour
of a variety of fruits, one of which is served to
each person.
If orange ice is made of Chinese oranges it is
called de Chinois ; if of Tangerine oranges, de
Tangerines. Muscat grape ice is called de Muscat.
For water ices fresh fruit is necessary, as
preserved fruit can only be used for cream
ices.
Sorbets are half frozen water ices with wine or
liqueur. They are served in glasses either before
or after the remove at a large dinner.
Ponche a la Romaine is Eoman punch — a lemon
water ice with whipped whites of eggs and rum.
a la Eegencc is made with the addition of cham-
pagne and Martinique or Arrack.
a la Norfolk is made of Seville oranges with
brandy or rum, etc,
ICES, OR GLACES, AND SORBETS. 217
Ponche a la Cardinal is made of Seville oranges
•with champagne, and is coloured red.
a la Ilusse is made of lemons, with green tea and
Kiimmel.
Granito Romaine is made with coffee.
Sorbet a la Saint-Charles is a cherry water ice
flavoured with cherry brandy.
a la Proven$ale is a lemon water ice with whipped
whites of eggs and shreds of candied fruit and
almonds, flavoured with ginger and vanilla,
a la Grecque is an orange ice with maraschino
and ginger brandy, and small pieces of ginger
and preserved fruits.
a VAmericaine is an orange and lemon ice with
champagne.
a la Victoria is flavoured with liqueur, and is
coloured pink.
a la Cannes is made of tomatoes, apples, and
apricot jam, with preserved ginger, rum and
noyau.
Besides these there are the Sorbets au champagne,
au Kirsch, etc., and those made of fruit — aux /raises,
a Vorange, a Vananas, aux pechcs, etc. For Sorbet
a VImperiale, the lower half of the glasses contains
pineapple ice with rum, the upper half strawberry
ice with champagne.
218 MENUS MADE EASY.
CHAPTEE XII.
SAUCES AND GARNISHES.
SAUCES.
THE following are the principal sauces and garnishes
which are used in cookery. Many of them have
been mentioned in the course of these pages, and
as the names frequently convey no idea of their
ingredients, a slight description of them is given.
The two chief sauces are Veloute — white, and
Espagnole — brown. Many other sauces are made
from these.
Allemande is a thicker form of veloute sauce.
Anchois (Anchovy) — melted-butter sauce with
anchovy, etc.
Aubois — a sweet sauce of syrup and yolks of eggs
with whipped cream.
Aurore — Allemande and tomato sauce, with Chili