Chapter XX · Entremets (Sweets) · No. 2676
2676—Fraises Marquise
Set in a timbale surrounded with ice some Chantilly cream, combined with half its bulk of a purée of wild strawberries. Completely cover this cream with fine, fair-sized selected strawberries (macerated with Kirsch), rolled at the last minute in semolina sugar.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2676, p. 774. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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