Chapter XX · Entremets (Sweets) · No. 2681
2681—Fraises Lérina
Take a small black melon of Carmes; open it by cutting out a bung-shaped piece containing the stalk, and remove all its seeds. Then cut out all the pulp, by means of a dessert-spoon, and sprinkle it with powdered sugar.
Macerate the required number of strawberries in Lérina liqueur.
Garnish the inside of the melon with these strawberries and the withdrawn pulp; close the melon by replacing the bung cut out at the start, and keep in a refrigerator for two hours, surrounded by ice.
Dish on a napkin at the last moment.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2681, p. 774. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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