Chapter XX · Entremets (Sweets) · No. 2684
2684—Fraises Cardinal
Set some fine, cooled strawberries in a timbale; coat them with Melba sauce, or a purée of fresh raspberries, and sprinkle the latter with splintered fresh almonds.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2684, p. 775. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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