Charlotte

à la Plombières is filled with a cream ice with whipped cream, ground almonds, and chopped crystallized fruits.

à la Princesse is filled with vanilla cream with dried fruits, and is decorated with pink and white icing.

à la Suisse is filled with a coffee custard, and garnished with whipped cream.

aux fraises, etc. is a mould lined with strawberries or other fruit, and filled with maraschino cream.

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. Russe is a mould lined with sponge finger biscuits, and filled with vanilla or other flavoured cream. Corbeille a la is a shape of macaroons filled with

Chantilly whipped cream and preserved fruits. Corbeilles a la are basket shapes of almond paste,

Bacchus filled with brandy cherries and whipped cream; the handles formed of angelica. Crème

à l'ananas is pineapple cream.

à l'Antoinette is a custard with preserved ginger and cherries, set in a mould lined in divisions with chopped pistachios and white cream, and grated cocoa-nut and chocolate cream; served with a macédoine of fruit.

à la Bavaroise is a mould of whipped cream, with a liqueur or other flavouring. Served with stewed fruit or a syrup of fruit, it is called Bavarois aux fruits.

à la Célestine is a mould lined with strawberries and filled with any kind of cream.

Crème

à la Chantilly is made of whites of eggs and cream, with sugar and flavouring.

à la Clermont is a vanilla cream set in a mould lined with jelly, and decorated with little shapes of red, white and green jelly, and chopped pistachio nuts.

à la Flamande is made of cream, yolks of eggs, and arrowroot, with whipped whites of eggs and madeira.

à la gelée is a mould of whipped jelly and cream.

à la Hollandaise is made of yolks of eggs and white wine, with whipped cream.

à l'Italienne is made of cream and custard with curaçao, dried cherries and candied peel.

à la Marguerite is a chocolate custard covered with meringue; served with a sweet sauce. It is usually dressed in little moulds as Petites crèmes.

à la Narcisse is a mould of custard whisked to a sponge, with crystallized fruits cut in small pieces, garnished with whipped cream.

à la Romaine is a mould of custard with chopped and baked almonds, and whipped cream.

à la Seville is a cream made with orange marmalade passed through a sieve, and flavoured with curaçao.

à la Suisse is vanilla cream over sponge cakes.

à la Venus is a mould of custard flavoured with rum, decorated with preserved ginger, and served with a ginger custard.

à la Vienne are little hollow moulds lined with jelly, and filled with layers of red, white, brown and green cream; the hollows filled with whipped cream. They are usually served as Petites crèmes.

Crème

à la Victoria is a strawberry cream, flavoured with maraschino. au cafe is coffee cream.

au caramel is a custard of cream and eggs with burnt sugar. au chocolat is chocolate cream.

au marasquin, are respectively flavoured with maras-au noyau, au chino, noyau and punch. ponche aux abricots is apricot cream.

aux fleurs is made of fresh orange flowers boiled d'oranger in cream.

aux mille fruits is made with preserved strawberries, raspberries, apricots, plums and other fruits. d'amandes is almond cream.

de fraises is strawberry cream.

de framboises is raspberry cream. de gingembre is made with ginger, and pieces of preserved ginger. de groseilles vertes is green gooseberry cream. de marrons is chestnut cream.

d'oranges is orange cream.

d'orge, de riz, de are barley, rice and tapioca creams.

tapioca de pain bis is brown-bread cream.

de thé is tea cream; de thé vert is made with green tea. de velours is made of cream and white wine, with sugar and lemon. de vierge is made of cream with pounded almonds, flavoured with lemon or vanilla. di léche is a custard poured over ratafias sprinkled with liqueur or brandy. fouettée de fraises, is whipped strawberries and cream; or Mousse aux de framboises - whipped rasp-fraises berries and cream.

frite au chocolat, is chocolate or other cream, cut in etc. pieces, breadcrumbed and fried.

Crème glacée à la Royale is a mould of layers of pink and white cream ice, with crystallized fruits and French plums.

glacée à la Vierge is made of whites of eggs, whipped cream and syrup, with liqueur or other flavouring, and iced.

glacée de Plom- is a vanilla cream ice, with pounded bières almonds and whipped cream. It is not iced in a mould, and is served with apricot jam.

glacè]e en mas- is a mould of any kind of cream ice, carade covered with a meringue of whites of eggs and sugar, and browned. Glaces au four are small pieces of cream ice, folded in paste and baked. Lait caillé is junket; a la Chantilly, it is covered with whipped and flavoured cream. Melon glacé en is a pistachio cream ice with an surprise orange water ice in the centre, iced in a melon-shaped mould. It can also be made with ginger or pineapple cream ice, and melon water ice in the centre. Meringue à la is a pile of rings of meringue preparaParisienne tion, piped with currant jelly in stripes, the centre filled with cream and garnished with strawberries. Meringues

à la Chantilly are meringues filled with whipped and flavoured cream.

à la crème glacée are filled with iced cream.

à l'Italienne have chopped almonds and candied orange flowers added to the meringue mixture, and are filled with a cream flavoured with orange flowers.

à la noix de coco are cocoanut meringues, made with desiccated cocoanut, and filled with cream.

Meringues au chocolat are filled with chocolate cream.

aux amandes are almond meringues, made with chopped or shred almonds, and are filled with almond or praline cream.

aux champigons are made in the shape of mushrooms, the brown underpart imitated with chocolate. These are often called Mousserons chocolat, aux fraises are filled with whipped strawberries and cream.

aux pistaches are sprinkled with chopped pistachio nuts, and filled with pistachio cream. Moscovite is a cream ice, or ice pudding, made with the addition of gelatine. It is ice-cold, but not actually frozen.

à la Chateau- is made of a vanilla custard, with briand whipped cream and strips of preserved fruits.

à la D' Orléans is made of an almond custard and whipped cream, with layers of crushed macaroons, and of glace fruits and candied peel soaked in kirsch, and is served with a syrup flavoured with kirsch and coloured pink.

à la Russe is made of custard and cream with chopped pistachio nuts, flavoured with kümmel and maraschino, and coloured green; served with an iced whip sauce with champagne.

panache is made in layers of creams of contrasting colours. Mousse

à la Fife is made of a rich strawberry ice souffle mixture, covered with an iced cream sauce coloured green and flavoured with maraschino and rum; it is iced in a mould.