Strawberries (Fraises).

2673—FRAISES A LA CRÉOLE

Set some fine strawberries and an equal amount of pine-apple, cut into dice, to macerate in powdered sugar and Kirsch.

Arrange a close crown of pine-apple slices, also macerated in Kirsch, upon a tazza. In the middle of the crown build a pyramid of the strawberries and pine-apple, and sprinkle with a Kirsch-flavoured syrup.

2674—FRAISES FEMINA

Select some fine strawberries; sprinkle them with sugar and Grand-Marnier Curaçao, and leave them to macerate on ice for an hour.

When about to serve, spread on the bottom of a bowl or timbale a layer of orange-ice (which should be combined with the macerating liqueur) and set the strawberries thereon.

2675—FRAISES MARGUERITE

Set some wild strawberries to macerate in sugar and Kirsch. Drain them; cohere them with an equal quantity of pomegranate sherbet; set them in a silver timbale, already surrounded with ice; cover the strawberries with Maraschino-flavoured Chantilly cream, and decorate with the latter.

2676—FRAISES MARQUISE

Set in a timbale surrounded with ice some Chantilly cream, combined with half its bulk of a purée of wild strawberries. Completely cover this cream with fine, fair-sized selected strawberries (macerated with Kirsch), rolled at the last minute in semolina sugar.

2677—FRAISES MELBA

Garnish the bottom of a timbale with vanilla ice-cream. Upon this arrange a layer of choice strawberries, and cover the latter with a thick, slightly-sugared, fresh raspberry purée.

2678—FRAISES NINA

Prepare the strawberries as directed under No. 2675, and cohere them with pine-apple sherbet. Dish them as before in a timbale, and cover them with some Chantilly cream, tinted pink by means of a red-capsicum purée flavoured with ginger.

2679—FRAISES ROMANOFF

Macerate some fine strawberries with orange juice and Curaçao. Set them in a timbale surrounded with ice, and cover them with Chantilly cream, laid upon them by means of a piping-bag, fitted with a large, grooved pipe.

2680—FRAISES WILHELMINE

Macerate some fine, large strawberries with Kirsch, powdered sugar, and orange juice. Dish them in a timbale and serve a vanilla-flavoured Chantilly cream separately.

2681—FRAISES LÉRINA

Take a small black melon of Carmes; open it by cutting out a bung-shaped piece containing the stalk, and remove all its seeds. Then cut out all the pulp, by means of a dessert-spoon, and sprinkle it with powdered sugar.

Macerate the required number of strawberries in Lérina liqueur.

Garnish the inside of the melon with these strawberries and the withdrawn pulp; close the melon by replacing the bung cut out at the start, and keep in a refrigerator for two hours, surrounded by ice.

Dish on a napkin at the last moment.

2682—FRAISES “RÊVE DE BÉBÉ”

Select a fair-sized, very ripe pine-apple, cut off a slice of it at the top and withdraw all its pulp without bursting the rind.

Prepare a square cushion of _Génoise_, about two inches thick; slightly hollow it out towards its centre, that the emptied pine-apple may be set upright upon it; and stick the cushion upon a dry-paste base, of the same size and shape as the former. Glaze the _Génoise_ cushion with pink fondant, decorate with “royale” glaze, and set a large strawberry at each corner.

Slice half of the withdrawn pine-apple pulp, and macerate it with Kirsch, Maraschino and sugar. Pound the remaining pulp and press it in order to extract its juice.

Set to macerate with this pine-apple juice a sufficient quantity of strawberries to three-parts fill the pine-apple.

When about to serve, fill the emptied pine-apple with successive and alternate layers of pine-apple with Kirsch and strawberries; and, between each layer, spread a coat of vanilla-flavoured, Chantilly cream.

Close the pine-apple with the slice cut off at the start, and set it upright in the hollow of the cushion. Serve the preparation very cold.

2683—FRAISES A LA RITZ

Set some well-sugared and cooled strawberries in a timbale, and cover them with the following preparation: rub half-pound of wild strawberries through a sieve; add a little Melba sauce to the purée, that it may acquire a pink tint; and then add the same quantity of very stiff vanilla-flavoured Chantilly cream.

Thoroughly cool these strawberries before serving them.

2684—FRAISES CARDINAL

Set some fine, cooled strawberries in a timbale; coat them with Melba sauce, or a purée of fresh raspberries, and sprinkle the latter with splintered fresh almonds.

2685—FRAISES ZELMA KUNTZ

Set some fine, cooled strawberries in a timbale. Cover them with a raspberry purée, combined with an equal quantity of Chantilly cream.

Decorate, by means of the piping-bag, with Chantilly cream, and sprinkle with a powdered _pralin_ of filberts.