[2678—FRAISES NINA]
Prepare the strawberries as directed under No. [2675], and cohere them with pine-apple sherbet. Dish them as before in a timbale, and cover them with some Chantilly cream, tinted pink by means of a red-capsicum purée flavoured with ginger.
[2679—FRAISES ROMANOFF]
Macerate some fine strawberries with orange juice and Curaçao. Set them in a timbale surrounded with ice, and cover them with Chantilly cream, laid upon them by means of a piping-bag, fitted with a large, grooved pipe.
[2680—FRAISES WILHELMINE]
Macerate some fine, large strawberries with Kirsch, powdered sugar, and orange juice. Dish them in a timbale and serve a vanilla-flavoured Chantilly cream separately.
[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Garnish the inside of the melon with these strawberries and the withdrawn pulp; close the melon by replacing the bung cut out at [775] ]the start, and keep in a refrigerator for two hours, surrounded by ice.