Apricots Abricots

à l'Americaine are cut in halves, stewed, and dressed on croûtes of fried bread; glazed with sugar,and served with custard.

à la Cécile are cut in halves, stewed, and put together again, filling the space the stone was taken from with crushed macaroons moistened with liqueur; set in little blocks of lemon jelly coloured green, and garnished with whipped cream and chopped pistachio nuts.

à la Condé are stewed, dressed round a mould of rice cream garnished with cherries, angelica, etc, and served with apricot syrup. Apples, pears, peaches, plums, etc., are dressed in this way.

au riz are stewed with rice.

Compote d' abricots is apricots boiled in syrup. It is also made of green apricots. A la créme, it is served with cream or custard.

Compote d'abricots half apricots sprinkled with sugar and à la Breteuil broiled, and served with apricot and raspberry syrup.

Croûtes aux abricots are fried slices of bread spread with preserved apricots, and served with a syrup of apricots.

Meringue d'abricots is apricot marmalade with custard over it, and meringue mixture on the top.

Pain d'abricots is a mould of apricot purée; it is served with cream in the centre.

Bananas Bananes

à la Florence are dressed in a puree with apricot jam and maraschino, covered with whipped cream, and garnished with chopped pistachios, and tiny pink and white meringues.

à la Jamaique are stewed, and laid on strips of fried bread spread with pineapple jam, and are covered with whipped cream flavoured with ginger brandy.

à la Mancelle are cut in slices, moistened with liqueur, and are dressed in a circle, with powdered chestnuts covered with whipped cream and sprinkled with chopped pistachio nuts in the centre.

au rhum are stewed, and served with a rum sauce.

Blackberries Mures Sauvages

à la Fête are dressed in a puree with breadcrumbs, covered with whipped whites of eggs and cream, and garnished with ratafias.

à la Florida is a puree of blackberries and apples, covered with a corn-flour custard and baked; served with cream.

à la Mathilde are little moulds of blackberry jelly, served with cream or custard.

Pain de mûres is a mould of blackberries decorated sauvages à la with almonds and dried fruits.

Metropole This is also made with black currants, or with cherries.

Cherries Cerises

à la Belle Eugenie are set in little moulds of lemon jelly, and served in paper cases, garnished with cherries and whipped cream.

à la Felicite are set in a border mould with a liqueur-flavoured syrup, the centre filled with whipped cream.

à la Martinique are brandy cherries in a syrup flavoured with noyau, served in little cases, with iced cream piled on the top.

à la Neige are stewed, covered with custard, and then with whipped whites of eggs.

en compote are stewed and served in syrup.