Compote of Apricots
Canned apricots with warm maraschino-sugar syrup.
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Compote of Pears
Preserved pears in their own syrup reboiled with vanilla, sugar and cinnamon.
Compote of Pears with Maraschino
Pears in reduced vanilla-maraschino syrup.
Compote of Raspberries with Wine
Fresh raspberries dressed with cooled reduced claret, kirsch and cinnamon.
Cornmeal Cake with Raisins and Halved Pine Nuts
The richer version of Artusi’s cornmeal cake, with measured raisins, crosswise-halved pine nuts, a little sugar and lard.
Cotognata Quince Paste Tablets
Smooth quince and sugar paste, spread thinly and dried into small firm tablets, with an optional fine sugar coating.
Cranberry and Maple Pistachio Cake
Chopped fresh cranberries and pistachios run through a maple batter. Baking powder lightens the mixture, which is spread in a broad tin and rested before cutting ten portions.
Cream Chocolate Caramel
Smooth chocolate custards baked with caramel.
Cream of Apples
Four apples sliced into an egg-milk custard baked in a dish.
Cream-Filled Choux
Six golden choux shells filled with cold vanilla cream and powdered-sugar tops.
Crema alla Francese
A cold vanilla custard ring set with gelatine, made with milk, one whole egg and four additional yolks.
Creme Au The
Individual baked custards flavoured with a strong tea infusion.
Crisp Rolled Cialdoni
Thin plain wafers made with flour, light brown sugar and rendered lard, rolled into hollow tubes while warm.
Crisp Swiss Pancakes or Crostri
Eighteen thin Swiss pastry rounds fried until golden and dusted with powdered sugar.
Croquettes Polonaise
Small sweet almond egg-white croquettes rolled in powdered sugar and baked.
Crostata with Fruit Preserve
A sweet shortcrust tart with fruit preserve, a crossed pastry lattice and a neatly sealed rim, with complete custard and alternative pastry options.
Crunchy Almond and Anise Biscotti
Twice-baked biscuits with whole almonds, a few pine nuts and a little anise, sliced from four lightly baked loaves.
Crunchy Lemon Biscuit Sticks
Thin buttery biscuit sticks scented with lemon zest and baked until crisp.
Crème au Caramel
Individual vanilla custards with a light caramel coating.
Currant Buns
Soft milk buns enriched with butter, dried currants and mixed spice, finished with a light milk glaze.
Currant Jelly Flannel Cakes
Warm flannel cakes spread with currant jelly, with maple syrup served alongside.
Currant-Jelly Genoise Cake
A two-layer vanilla genoise filled with currant jelly and cut into six pieces.
Custard Fritters
Golden breaded custard lozenge fritters.
Custard Pudding
A coconut custard pudding served with warm vanilla sabayon.