[2641—CRÈME A LA VIENNOISE, MOULÉE]
This is a custard with caramel, but instead of [clothing] the mould with the latter, it is dissolved in the hot milk. The custard should be treated exactly like the vanilla-flavoured kind.
[2642—CRÈME A LA FLORENTINE]
Make a preparation of [pralin]-flavoured custard with caramel and poach it.
When it is quite cold, turn it out on a dish; decorate it with Kirsch-flavoured Chantilly cream, and sprinkle its surface with chopped pistachios.
[2643—CRÈME A L’OPÉRA]
Poach, in an ornamented border-mould, a preparation of [pralin]-flavoured custard. When it is turned out, garnish its midst with a dome of Chantilly cream, aromatised with [pralined] violets. Upon the border set a crown of fine strawberries, macerated in a Kirsch-flavoured syrup, and cover with a veil of sugar cooked to the [large-crack] stage.
Cold Creams with a Whisked-Cream Base.
[2644—CRÈME A LA CHANTILLY]
Take some fresh and somewhat thick cream, and whisk it until it is sufficiently stiff to span the members of the whisk. Add to it eight oz. of powdered sugar per quart of cream, and flavour with vanilla or fruit essence.