—Prepared the same as crême en mousse au rhum ([No. 1255]), substituting a gill of maraschino for the rum.
1258. Crême en Mousse au Cognac.
—The same as for [No. 1255], adding a gill of cognac instead of the rum, but serving the same way.
1259. Crême en Mousse au Curaçoa.
—Substituting a gill of curaçoa for a gill of rum, and proceeding precisely the same as for [No. 1255].
1260. Crême en Mousse.
—To be prepared exactly the same, only using a gill of any other liquor desired, and serving the same as [No. 1255].
1261. Charlotte Russe à la Crême.
—Take six small, round charlotte russe molds two and a half inches high, three inches in diameter at the top by two at the bottom. When thoroughly cleaned, line them with biscuits à la cuillère ([No. 1231]), cut them in two, and should they be higher than the mold, trim them off to the edge. Pour the whipped cream ([No. 1254]) into a pastry-bag ([No. 1079]), and fill up the molds. Turn them over onto six dessert-plates, spread a little more cream on the top of each, and cover them each with one macaroon ([No. 1210]). Dress the rest of the cream nicely around the plates, and serve.