Simple French Cookery (6), 1958

From the Desserts and Fruits chapter, which also includes: Basic Crepe Recipe, Crepes Suzette, Mousse au Chocolat, Coeur a la Creme, Tartes a l'Apricot, Poire Maxim's (Pears poached in sugar syrup, served with Grand Marnier cream sauce-- woo! I'm in!), Souffle' Grand Marnier, Chocolate Souffle', Marrons Chantilly, French Cheesecake, Torte aux Carrottes, Beignets, Baba au Rhum, Brioches, Flan, Strawberries a la Reine (Berries with sugar and Curacao-Brandy sauce), and Rice Imperiale.