Flan

à la créme is an open tart filled with custard, pralinee sprinkled with sugar and glazed.

d'abricots à is an open tart filled with apricots, l'Allemande and apricot marmalade over them.

dabricots à la is filled with apricots and cherries,

Metternich and the pounded kernels with cream on the top. damandes à la is filled with a custard of green d'Escars almonds with candied orange flowers, yolks of eggs and cream. This is also made with filberts. de cerises, de are open fruit tarts fraises, de poires, etc. de pommes à is filled with stewed apples, covered l'Ecossaise with orange marmalade.

meringue is filled with a Frangipane custard, and covered with meringue. Fleur à l'Allemande is also an open tart, baked in a "fleur" ring, and filled with stewed fruit and custard. à la Meringue is filled with layers of custard and jam, and covered with meringue. de groseilles à la is filled with stewed gooseberries creme with cream or custard.

de peches, etc. is filled with peaches or other fruit. de pommes à la is filled with a puree of apples with Suéde shreds of orange peel and burnt almonds, and is covered with meringue. Little open tarts or tartlets are sometimes called Petits fleurs; as Petits fleurs aux fraises for strawberry tartlets.

Gateau

à la Compiegne is a light cake cut in slices, spread with apricot marmalade, and put together again.

à la Duchesse is Savoy or sponge cake cut in slices, spread with preserve and put to-gether again, and decorated with icing.

à la Maltaise, the slices of cake are spread with cream and orange marmalade, and it is garnished with whipped cream.

à la Parisienne, the centre is cut out and filled with a purée of fruit, it is covered with coffee icing, and decorated with dried cherries and whipped cream.

à la St. Honoré is soaked in wine, covered with whipped and flavoured cream, and surrounded with balls of meringue.

à la Victoria is a cake with dried cherries, citron, etc, served with almond cus-tard.

au cognac, or au is a tipsy cake. It is sometimes vin called Gâteau d la Bacchus.

aux fraises, etc. is composed of layers of light cake and of mashed strawberries or other ripe fruit, covered with cream. It can be made with slices of bread, instead of cake, soaked in a syrup of the fruit.

de fruits à is a light cake soaked with a liqueur l'Italienne or fruit syrup, with a compote of fruit in the centre, decorated with fruit and whipped cream.

de Nantes is a pile of rings of puff pastry, with an almond paste with chocolate in the centre, decorated with icing.

de pistaches is a light cake made with ground pistachio nuts, eggs, sugar, etc, covered with green icing, and decorated with whipped cream.

Gateau de riz à la is made of rice with cream and eggs,

Bourgeoise baked in a mould lined with breadcrumbs, and served with any fruit or sweet sauce. Au caramel, it is flavoured with caramel, and has caramel sauce.

Genoise aux is a cake of Genoese paste, cut in abricots slices, spread with apricot marmalade, and put together again; covered with the marmalade, and served with whipped cream.

glace à la St. is a sponge cake, the centre cut out

James and filled with a lemon water ice, with whipped cream, chopped almonds and crystallized fruits, flavoured with liqueur.

Marquis is a Savoy or other light cake, cut in slices, spread with Devonshire cream or butter icing, put together again, covered with chocolate icing, and decorated with cream and dried fruits.

Mephistophèle is a light cake masked and decorated with red icing, the centre cut out and filled witn an iced compote of fruit with iced maraschino cream; it is served with a sauce of burning brandy.

Mitte feuittes is a pile of thin round pieces of puff pastry, spread alternately with apricot marmalade, orange marma-lade and currant jelly; masked with apricot marmalade, and garnished with dried cherries.

Mittefleurs is composed of alternate layers of pink and white cake, with whipped cream between the layers, the centre cut out, and filled with an iced cream with all sorts of crystallized fruits.

Moka is a coffee cake, served with cream.

Monico is composed of layers of chocolate cake, and of a cake with almonds and cherries, spread with preserve, and the whole covered with chocolate icing and decorated with pink and white icing.

Napolitaine is a cake composed of thin round pieces of a paste of pounded almonds, flour, butter, yolks of eggs, etc, spread with preserve and piled one on the other. It may be garnished with pistachio nuts, or masked with the preserve, or glazed with sugar icing. Served with whipped cream it is called Gateau Napolitaine a la Chan-tilly.

Saint Charles is a cake of ground almonds, eggs, sugar, etc, baked in a shallow mould lined with paste.

Saint Louis is made of flour, butter, whites of eggs and pounded almonds, baked in a shell of paste, sprinkled with chopped almonds.

Trouville is a melon-shaped cake, the centre cut out, and filled with a compote of fruit; served in a border of cream or water ice.

Victoria en sur- is a light cake, the centre cut out, prise and filled with pistachio cream; it is masked with green icing, and decorated with pink and white icing Gateaux

à la Conde are thin oblong or fancy shapes of purT paste, the surface covered with chopped almonds and sugar. This is sometimes called Pâtisserie à la Conde