Chantilly Cases are said to take their name from the castle belonging to the great Prince Henri of Condé, a noted gastronome, who gave his name to many dishes to which the name of Condé has been applied; his wife, Charlotte de Medici, is also said to have given her name to the sweet of that name. According to old notions, the charlottes described above would have been described as Caisses à la Chantilly. These cases or baskets having been originally filled with whipped cream, the name has also remained as a designation for frothed cream, and the case has been ignored, as if it took its name from the cream, instead of the fact being exactly the reverse. For these cases, almond paste rolled out very thinly was used, being pressed into the mould whilst still soft, and then set in the oven or hot closet till