2942—Kaltschale

Peel and slice one-half lb. of peaches and an equal quantity of pineapple; add four oz. of ripe, melon pulp, cut into dice, and four oz. of a mixture of raspberries and red and white currants, cleared of their stalks. Put these fruits in a silver timbale and keep the latter on ice. Set a little cinnamon to infuse in a half-bottleful of boiling, white wine; add six oz. of sugar and the zest of one lemon; and let the whole cool. Then add half a pint of a mixed purée of strawberries and red-currants to this infusion.

Filter the whole, and complete it by the addition of a bottle of champagne.

Pour this preparation over the fruit, and serve the timbale very cold.