Mousse

à la Kaisir is a cream ice souffle with powdered praline and shred candied peel, flavoured with liqueur, and iced in a mould. Praline is chopped almonds browned in melted sugar.

à la Marie-Anne is a mould of alternate layers of coffee ice souffle with powdered praline, and of pineapple ice with dried cherries.

à la Princesse is a mould of cream ice souffle with whipped cream and marrons glacés, flavoured with maraschino.

au caramel is a mould of cream ice soufflé with caramel, flavoured with cognac. Parfait

à la Bisque is a mould of frothy whipped cream ice with powdered macaroons, flavoured with madeira or sherry.

à la Japonaise is made of brown breadcrumbs, with whipped cream and powdered praline, flavoured with maraschino and iced.

à la Turque is a whipped coffee cream ice flavoured with cognac.

an chocolat is a mould of a whipped cream ice, flavoured with chocolate.

aux cerises is a cherry whipped cream ice with maraschino, served with a compote of cherries. Petites croqtiantes are small pieces of nougat; a la

Duchesse, they are served with whipped cream and garnished with dried fruit.

Petits nougats à la are small cases of nougat filled with creme cream; a la Chantilly, with Chantilly cream.

Fritters Beignets

à l'Allemande are small round sandwiches of brioche paste and preserve, fried.

à la bonne femme are small fried balls of a light batter.

à la Chantilly are made of a batter of flour, eggs, cream cheese, sugar and wine.

à la crème are custard fritters.

à I'Espagnole are small pieces of crumb of French roll soaked in flavoured cream and fried.

à l'Indienne are made of flour and eggs, fried in spoonfuls and served with jam.

à la Noël are little rounds of plum pudding, dipped in batter flavoured with brandy, and fried; served with a brandy sauce.

à la Portugaise are balls of a paste of rice, milk, sugar and eggs, with marmalade in the centre; breadcrumbed and fried.

à la Princesse are round pieces of Baba or Savarin paste, dipped in flavoured cream, then in batter, and fried; served with apricot sauce.

à la Prussienne are small round sandwiches of puff paste, with apple marmalade, fried.

à la Romaine are round pieces of a paste of crushed macaroons with eggs and chopped citron, breadcrumbed and fried, and served with apricot sauce.

à la Saint-Denys are cherries stuck on strips of angelica, dipped in batter and fried.

au riz are round or oval pieces of a paste of ground rice with milk, eggs, etc., breadcrumbed and fried.

aux confitures are small sandwiches of cake and jam, dipped in batter with wine, and fried.

Beignets d'abricots à la are apricot fritters.

Chartres d'abricots à l'eau are sandwiches of bread dipped in de vie brandy, and half apricots, fried in batter. d'ananas are pineapple fritters.

de brugnons are nectarine fritters.

de Cintra are thin round slices of cake soaked in flavoured cream, floured and fried. de fleurs de sureau are fritters of sprigs of elder flowers. de fraises à la are strawberry fritters.

Dauphine de groseilles à la are currant fritters.

Dauphine d'oranges are orange fritters.

de pêches à la are peach fritters.

royal de pêches au vin are half peaches soaked in Rhine du Rhin wine, and fried; served in a syrup of the wine with the kernels. de poires are pear fritters.

de pommes à la are apples soaked in brandy, floured

Bavarie and fried.

de pommes à la are apple fritters.

d'Orléans de pommes en are apples peeled and cored with the surprise stalks left on, soaked in brandy, filled with apricot jam, dipped in batter and fried. Beignets souffles

à la vanille are small fried balls of choux paste flavoured with vanilla; aux fleurs d'oranger, they are flavoured with orange-flower water. à la crème are served with cream; au chocolat, with chocolate sauce; aux con-fitures, with preserve. Crepes are pancakes. They are also called

Pannequets.