Chestnuts Marrons

à la Bigarade are stewed in syrup with orange marmalade, and served with whipped or iced cream flavoured with curaçao.

à la Chantilly are powdered chestnuts covered with whipped cream, and decorated with crystallized fruits,

à la Paysanne are dressed in a puree with cream, over a puree of apples or apricots, and covered with meringue.

à la Valentine are stewed with French plums in syrup flavoured with maraschino, and served in a border of rjce cream sprinkled with candied rose leaves and violets.

Gateau de marrons is a steamed mould of pounded chestnuts with cream, eggs, etc. Balls of this preparation, bread-crumbed and fried, are served as Croquettes de marrons.

Currants Groseilles

à la crème are stewed with raspberries, and served with cream. à la Juliano is a mould of a puree of currants with sago. en turban is a border mould of currant jelly, served with a compote of currants and raspberries in the centre. Cassis

à la Reine are black currants dressed in a puree with cream, covered with crushed macaroons, and sprinkled into chopped pistachio nuts. Pain de cassis is a mould of black currants; it is served with cream or custard.

Damsons Prunes De Damas

à la Danoise is a compote of damsons in syrup, flavoured with liqueur, and served in a border of iced cream.

au riz are stewed, and served with rice.

meringuées are served in a border of rice, covered with meringue. Pain de prunes de is a mould of damson cheese or damas marmalade.

Dattes Dates And Figs

à la Therese is a mould of dates, covered with whipped cream and decorated with dried cherries, angelica, and crystallized violets.

Compote a la is composed of green figs covered

Sarde with milk which has been boiled to a custard, and baked.

Compote de figues is stewed figs served with cream.

a la crème Gâteau de dattes, is a mould of dates or dried figs. or figues Prunes are dressed in the same way. Macaronade a is composed of dates stewed in l'Algerienne claret, in layers with macaroons, covered with a liqueur-flavoured custard and whipped cream.

Gooseberries Groseilles Vertes

à l'Arcadie is a puree of green gooseberries covered with custard, then with crushed ratafias, and whipped cream piled on the top.

à la Royale are little round moulds of gooseberry cream, served on rings of cake, decorated with whipped cream, candied orange flowers and chopped pistachios.

à la Saint- are stewed, and dressed in a round

Honoré case of pastry, covered with cream, with a border of balls of choux paste. Cherries or any other fruit may be dressed in this way.

Crème de groseilles is green gooseberry fool; a la vertes Suisse, it is served with sponge cakes.

Gâteau de groseilles is made of gooseberries with breadcrumbs, butter, sugar and eggs, baked in a mould, and served with gooseberry cream sauce.