Chapter XX · Entremets (Sweets) · No. 2673
2673—Fraises à 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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2673, p. 773. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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