Sweet Entremets And Desserts

Third part. - Intersperse among the cold dishes, liquor and fruit jellies, bavarois. " pains" of rice puddings, blanc-manges and charlotte russes, assorted creams and crowns, waffles filled with whipped cream, macedoines, assorted large dessert cakes, and timbales of waffles, brisselets and wheelbarrows of small meringues with flowers or fruits, horn of plenty and Sultan vases, cherry baskets, high mounted pieces of gum paste, royal icing, nougat, sugar candy, marchpane and almond paste. Fancy variegated ices, such as virgin cream and biscuit glace, tutti-frutti. Monte-limar, Neapolitan, harlequin, bombs and delicious creams with nuts; parfait with coffee and burnt almond cream, chestnut mousse and souffles sabayon; sponge and plombiere with fruits, Nesselrode puddings and fiori di latte; pineapple water ices and Favart souffles; fresh, seasonable and hot-house fruits; compotes of fruits, small fancy cakes, Genoese cakes and others iced; bonbons. Victorias, cornucopias, Cossacks, mottoes and bonbon boxes.

This third part of the menu is certainly the prettiest and most coquettish, and with these luxuries ends the selection of dishes from which an elegant table may be set.

Drinks

Champagne, Bordeaux, Burgundy, wine punches, lemonades, grenadine and syrups of raspberry, currant or orgeat, coffee or tea.

Ambigu

A meal usually offered cold without any soup, and set on a table where removes are served at the same time, also entrees, side dishes and sweet desserts, and in which the service is bleu led into one. for no dishes are to be removed. Certain breakfasts, hunting luncheons, and suppers served in the midst of a ball, are also all called ambigu.