Arrange a close crown of pine-apple slices, also macerated in Kirsch, upon a tazza. In the middle of the crown build a pyramid of the strawberries and pine-apple, and sprinkle with a Kirsch-flavoured syrup.
[2674—FRAISES FEMINA]
Select some fine strawberries; sprinkle them with sugar and Grand-Marnier Curaçao, and leave them to macerate on ice for an hour.
When about to serve, spread on the bottom of a bowl or timbale a layer of orange-ice (which should be combined with the macerating liqueur) and set the strawberries thereon.
[774]
][2675—FRAISES MARGUERITE]
Set some wild strawberries to macerate in sugar and Kirsch. Drain them; cohere them with an equal quantity of pomegranate sherbet; set them in a silver timbale, already surrounded with ice; cover the strawberries with Maraschino-flavoured Chantilly cream, and decorate with the latter.
[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.
[2677—FRAISES MELBA]
Garnish the bottom of a timbale with vanilla ice-cream. Upon this arrange a layer of choice strawberries, and cover the latter with a thick, slightly-sugared, fresh raspberry purée.