Crepes

à la Bengale are rice pancakes folded over preserve.

à la Francaise are fried and folded over preserve, or baked and served in a pile, with layers of the preserve between them.

à la Mancelle are spread with a puree of chestnuts flavoured with maraschino, and rolled.

à la Royale are made with the addition of crushed macaroons and candied orange flowers; they are spread with chocolate or other rich cream, sprinkled with crushed macaroons, piled one on the other, and the whole covered with a meringue of whites of eggs and sugar, and browned.

au riz are made of rice with sugar, cream, eggs, etc.

aux confitures are spread with preserve and rolled.

Jellies Gelée

à l'ananas is a pineapple jelly, with pieces of pineapple in it. à la Bacchante is made with the juice of green grapes and champagne, and is coloured green. à la Belle-Alliance is a maraschino jelly with layers of strawberries and of slices of bananas. à la Chartreuse is flavoured with Chartreuse. à la Danoise is made with claret and raspberry juice, flavoured with brandy. à la Duchesse is flavoured with liqueur, and decorated with shreds of pistachios and cocoanut, etc

Gelée

à la Francaise is composed of layers of a plain jelly with gold and silver leaf, and of a green jelly flavoured with Chartreuse.

à la macédoine has layers of mixed fruits in a jelly defruits flavoured with maraschino or other liqueur.

à la Russe is a mould of jelly whisked to a froth.

au curaçao, au are flavoured with curaçao, maras-marasquin, chino and noyau, and au noyau au jus de grenades is pomegranate jelly.

au madère is wine jelly, made with Madeira or sherry.

au kirsch, and are respectively flavoured with Kirsch au ponche and with punch.

au rhum is flavoured with rum.

aux violettes is made of an infusion of fresh violets in syrup. Jellies of fresh flowers are also made of roses, pinks, jonquils, etc.

de cassis is black currant jelly; a la creme it is served with whipped cream de cerises is cherry jelly.

de citron is lemon jelly.

de coings is quince jelly.

de Dantzic aux is flavoured with cherry brandy, and fraises has whole strawberries in it.

de fraises is jelly coloured red, with whole strawberries in it. If the jelly is flavoured with vanilla, it is called Gelée de fraises a la vanille.

de framboises is raspberry jelly.

de marasquin is flavoured with maraschino, and has aux abricots pieces of apricots in it.

de mûres is mulberry jelly.

de mûres sauvages is a mould of blackberry jelly with a la creme whipped cream in the centre.

de nèfles is medlar jelly.

Gelée de noyau aux is flavoured with noyau, and has fruits pieces of apricots and strawberries, or other fruit, in it. d'oranges is orange jelly.

de pommes is apple jelly.

de prunes is plum jelly.

fouettée aux fruits is whipped maraschino or other jelly, with pieces of apricots, cherries, strawberries, etc, in it. mousseuse au is a mould of jelly whipped with cognac brandy.

mousseuse aux is orange jelly whisked to a froth.

oranges panachée is a mould of alternate layers of pink and white jelly. Petites gelées à la are creams of various colours set in Napolitaine little moulds of jelly.