Besides the ways of serving ices mentioned in the introduction, and the lining of a mould with lady-fingers, noticed in Strawberry Charlotte Glacé, nougat cases and croquenbouche of fruit, macaroons or cake are considered worthy of attention according to Gouffé and other French chefs. A croquenbouche of fruit is formed by fastening together with liquid caramel, either upon the inside or the outside of an oiled mould, glazed fruit. When ready to use remove from the mould and set in place over a form of cream, fashioned in a mould of the same shape, but smaller in size, to insure a space between the cream and its cover. When cake is used, choose sponge, bride's or pound cake, cut in rounds, and ice in two colors. Or use cake iced in two colors, in the same manner as is the bread in the Apple Charlotte. In this case, instead of dipping the edges of the cake in caramel, arrange the pieces on the inside of the mould and fasten together with a piping of ornamental icing, so that when dry the croquenbouche may be removed in one piece. Nougat cases are not usually attempted at home.