"Crisp." Almond petit four, with hazel nuts, sugar and egg whites. Basically, a collection of nuts embedded in caramel.
An elaborate centrepiece. A mound of trellised bands of marzipan set out on a pastry base, filled with small mounds of puff pastry with a cherry in the middle of each. It is also a marzipan "basket" filled with ice cream.
A dessert of marzipan shaped like baskets and filled with ice cream. It is also a centrepiece of marzipan, puff pastry and cherries.
Large, oblong doughnuts slit at about 2.5 cm (1 inch) from each end, from southern Illinois.
"Crisp in the mouth." An elaborate 'pièce montée' pyramid of puffs of choux pastry (choux à la crème) with a filling of cream or custard and then with caramel poured over the top. This dish is traditionally served at weddings in the area of Bordeaux.
"Gentleman's crunch." A toasted open sandwich made with pain de mie, ham and Gruyère cheese and, occasionally, béchamel sauce. Croque Madame involves the addition of a fried egg.
A type of croquette, usually made with noodle paste bound with béchamel sauce, Parmesan cheese, breaded and fried. They are served with tomato sauce.
