2728—Melon à l’Orientale

Take a melon that is just ripe; make a circular incision round its stalk, and remove the resulting bung. Get rid of the seeds and withdraw the pulp by means of a silver spoon. Cut the pulp into dice.

Copiously sprinkle the inside of the melon with icing-sugar and fill it up with wild strawberries and the pulp dice, spread in alternate layers, sprinkled with sugar. Complete with one-sixth pint of Kirsch; close the melon with the excised bung, seal the joint with a thread of butter, and keep the melon in the cool for two hours.

Dish it on a napkin, and serve gaufrettes at the same time.