2732—Mont-Blanc aux Fraises

Add some small wild strawberries macerated in cold, vanilla-flavoured syrup and drained, to some very stiff Chantilly cream; the proportions being four oz. of the former per quart of the latter.

Dish in the shape of a dome; surround the base with large strawberries, rolled in beaten egg-whites and then in semolina sugar, and decorate the surface with large and very red half-strawberries.