Riz

à I'Impératrice is a rice cream served with a compote of fruit.

Riz

à la Parisienne is a rice cream set in a mould lined with jelly, and decorated with angelica and dried cherries, served with a compote of fruit in the centre covered with whipped cream.

meringue is rice dressed with cream, sugar and whipped whites of eggs, sprinkled with sugar, and baked.

Souffle Souffles

à la crème is a souffle made with the addition of whipped cream. Baked in small paper cases, it is called Biscuits soufflés a la crème.

à la vanille is a souffle flavoured with vanilla.

au cafe is flavoured with coffee; au cafe vierge, with green coffee.

au chocolat is flavoured with chocolate.

au citron is flavoured with lemon.

au gingembre is flavoured with preserved ginger.

au marasquin is flavoured with maraschino.

au pain bis is made with brown breadcrumbs.

au riz is a rice souffle flavoured with lemon or vanilla; au tapioca, is made in the same way with tapioca.

aux abricots, etc. is made with the addition of stewed apricots or other fruit.

aux amandes is flavoured with pounded almonds.

aux confitures is made with preserve.

aux fleurs is flavoured with candied orange d'oranger flowers, or orange flower water.

aux macarons is made with the addition of crushed macaroons.

de framboises à is a raspberry souffle with whole la Parisienne raspberries in it; an iced purée of raspberries is served with it frappé à la is an iced strawberry soufflé flavoured

Marguerite with maraschino, and has a layer of currant jelly on the top.

Soufflé glace à l' Alex- is composed of a layer of apricot andra sorbet between two layers of cho colate cream ice, garnished with crystallized apricots.

glace à la is an iced orange souffle, flavoured

Napolitaine with maraschino or other liqueur, and coloured pink, green and white; iced in layers of the different colours, the top sprinkled with crushed ratafias, and decorated with dried fruits.

glacé à la Prin- is an iced apricot souffle' flavoured cesse with maraschino.

glace à la St. is a strawberry iced souffle, with a Georges maraschino ice piled on the top, garnished with strawberries.

glace à la Venus is alternate layers of iced souffle flavoured with rum, and of ginger iced souffle, garnished with preserved ginger.

glace à la Victoria is a rich iced souffle, flavoured with liqueur and coloured green, with a macédoine of fruit in the centre.

glace à la Violette is made of crushed crystallized violets with custard and whipped cream, iced, and sprinkled with crystallized violets.

glacé au curaçao is an iced souffle flavoured with

Curaçao; au marasquin, with maraschino.

glacé aux fraises is an iced strawberry souffle. Iced souffles may be made with any fruit, or flavoured with chocolate, coffee, etc., and are named accordingly. Iced in a mould instead of a souffle dish, they are called Mousses, or in little cases, Biscuits glacés, aux pêches, etc. Other Mousses are given among the creams.

Souffle glace panache is composed of alternate layers of coffee and of strawberry iced soufflé; or of any other two ices of contrasting colours, that are suitable for combination. Petits soufflés, or are soufflés dressed in small paper

Biscuits souffles cases.

Petits zephyrs are little fruit souffles.

aux fruits