Chapter XX · Entremets (Sweets) · No. 2678
Built upon: No. 2675Fraises Marguerite
2678—Fraises Nina
Prepare the strawberries as directed under No. 2675, Fraises Marguerite, 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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2678, p. 774. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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