This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
A rich yeast-raised cake baked in an ordinary tube cake mould, the top crust cut off and kirsch syrup poured into the cake; apricot jam spread thinly over, icing over that; made cold. When served the hollow filled with red currant ice cream and candied cherries.
A baba or yeast-raised cake, rich with butter and eggs, but without sugar, baked in a plain mould lined with almonds, split like a short-cake, when done, and thick rum pudding sauce, containing chopped citron and butter poured on both halves. The two saturated halves are then placed together and the cake served hot on a folded napkin. Suitable for ball suppers and large parties.
A jelly cake 6 or 8 inches high, half of it cut out from the center to form a well in the middle of the cake. Entire surface spread with apricot jam and decorated, served with apricot compote and whipped cream in the center.
Sameas the preceding if made with jam or marmalade.
Almond flavored jelly cake, iced and decorated.
A light baba or yeast raised citron cake, served hot with almond custard.
A puff paste sheet with raised edges filled with almond white frangi-pane, chopped almonds on top, baked; similar to white cocoanut pie.
An almond cake baked in a mould lined with paste.
Thousand leaf pastry; jelly cake made of baked sheets of puff paste piled on each other with jelly between.
Two sheets of puff paste baked thin and dry, spread between with frangipane; cut in pieces to serve.
A Paris specialty, made by removing the center from a freshly baked sponge cake, filling it with almond frangipane; turning it over on a dish, covering with meringue, with granulated sugar sifted over the surface, and baking sufficiently to slightly color the outside, spotted with currant jelly; served on a folded napkin, hot.
" Mem.: Spinach in slight quantities is very useful for giving a bright green color to such entremets as ices and creams. It is used in this way for "shading" Reine Claude ice cream, which would otherwise have a dull color. This Reine Claude cream is now much used for filling Stanley cakes, as the new fashionable entremets in Paris is called. The "gateau Stanley" is the invention of Chef Lu-cien Chardon, and is made with baked baba dough soaked in almond syrup, glazed with sugar-glazing and masked as above".