Chapter XX · Entremets (Sweets) · No. 2677
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2677, p. 774. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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