Chapter XX · Entremets (Sweets) · No. 2675
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2675, p. 774. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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