Chapter XX · Entremets (Sweets) · No. 2674
2674—Fraises Femina
Select some fine strawberries; sprinkle them with sugar and Grand-Marnier Curaçao, and leave them to macerate on ice for an hour.
When about to serve, spread on the bottom of a bowl or timbale a layer of orange-ice (which should be combined with the macerating liqueur) and set the strawberries thereon.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2674, p. 773. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →