Tartelettes

à l'Abbesse are tartlets made of almond paste, filled with preserve, and covered with meringue. à la Mikado are filled with an almond custard with raisins or dried cherries. à la Mosaïque are filled with preserve, and covered with a mosaic of paste. à la Pompadour are filled with a ball of brioche paste folded over apricot or other marmalade, and sprinkled with sugar. à la Princesse are filled with preserve, meringued over, and covered with coffee icing. à la vanille are filled with pounded almonds, whipped whites of eggs, sugar and vanilla. aux cerises, aux are filled with any kind of fruit or pre-prunes, de serve, and take their name from it, fraises, etc.

Tourte

à la crème is an open tart filled with almond d'amandes cream.

Tourte

à la Française consists of alternate layers of light pastry and jam, covered with meringue.

à la frangipane is an open tart filled with frangipane

- a custard of eggs and cream, with flour, sugar, crushed ratafias, and brandy or other flavouring.

à la Parisienne is filled with strawberries, with sugar and maraschino, and covered with a crust, and is served hot.

Compotes, Etc., Of Fruit Apples Pommes

à la Chasseuse is a mould of apple jelly laid on slices of sponge cake, covered with meringue, and served with a compote of apples flavoured with rum.

à la Comtesse are cored, filled with an almond paste, and baked.

à la Frangipane are slices of apples with jam, covered with custard; baked in a dish lined with paste.

à la Jacquerie are cored, filled with apricot jam, wrapped in puff paste, and baked.

à la Jubil'e are stewed whole, filled with strawberry jam, and covered with whipped cream.

à la neige is a puree of apples whipped with whites of eggs, laid on sponge cakes soaked with wine, and decorated with angelica-and dried cherries.

à la Parisienne, are filled with butter and sugar, and or au beurre baked. Covered with apricot marmalade, they are a la Portu-gaise.

Pommes à la Paysanne are filled with creamed butter with biscuit crumbs, sugar and flavouring, covered with wine and baked; served with clotted cream.

à la Polonaise are dressed in an open tart, covered with orange marmalade and crushed macaroons.

à la Vénitienne is a puree of apples with greengage jam, piled on a dish, and garnished with chopped pistachio nuts, pink and white whipped cream, and little shapes of puff pastry.

au riz en timbale are stewed, and dressed with rice in a shell of paste, covered with apricot marmalade.

au riz meringue are stewed, and served in a border of rice with custard over them, and the whole covered with meringue mixture. Dressed in this way without the rice they are Pommes meringuées. Charlotte de pommes is apple Charlotte. If pineapple jam is mixed with the apple marmalade it is called Charlotte de pommes a l'ananas.

Chartreuse de is a mould ornamentally lined with pommes slices of apples, coloured pink and yellow, and filled with apple marmalade. Croquettes de are pieces of apple marmalade, pommes breadcrumbed and fried.

Gateau, or Pain, is a mould of apple marmalade, de pommes à la served with a custard sauce; a crème la Russe, it has whipped cream in the centre, and melted currant jelly round; aux abricots, it is covered with apricot marmalade.

Meringue de pommes is a round shell of paste filled with à la Portugaise apple marmalade, with half apples on the top, and a well of custard in the centre; spread with orange marmalade, and covered with meringue mixture.

Minoton de pommes is composed of stewed apples with melted currant jelly and wine, garnished with dried cherries.