Chapter XX · Entremets (Sweets) · No. 2680
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2680, p. 774. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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