Chapter XX · Entremets (Sweets) · No. 2728
2728—Melon à l’Orientale
Take a melon that is just ripe; make a circular incision round its stalk, and remove the resulting bung. Get rid of the seeds and withdraw the pulp by means of a silver spoon. Cut the pulp into dice.
Copiously sprinkle the inside of the melon with icing-sugar and fill it up with wild strawberries and the pulp dice, spread in alternate layers, sprinkled with sugar. Complete with one-sixth pint of Kirsch; close the melon with the excised bung, seal the joint with a thread of butter, and keep the melon in the cool for two hours.
Dish it on a napkin, and serve gaufrettes at the same time.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2728, p. 784. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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