Dish on a napkin at the last moment.
[2682—FRAISES “RÊVE DE BÉBÉ[!-- TN: acutes invisible --]”]
Select a fair-sized, very ripe pine-apple, cut off a slice of it at the top and withdraw all its pulp without bursting the rind.
Prepare a square cushion of [Génoise], about two inches thick; slightly hollow it out towards its centre, that the emptied pine-apple may be set upright upon it; and stick the cushion upon a dry-paste base, of the same size and shape as the former. Glaze the [Génoise] cushion with pink fondant, decorate with “royale” glaze, and set a large strawberry at each corner.
Slice half of the withdrawn pine-apple pulp, and macerate it with Kirsch, Maraschino and sugar. Pound the remaining pulp and press it in order to extract its juice.
Set to macerate with this pine-apple juice a sufficient quantity of strawberries to three-parts fill the pine-apple.
When about to serve, fill the emptied pine-apple with successive and alternate layers of pine-apple with Kirsch and strawberries; and, between each layer, spread a coat of vanilla-flavoured, Chantilly cream.
Close the pine-apple with the slice cut off at the start, and set it upright in the hollow of the cushion. Serve the preparation very cold.
[2683—FRAISES A LA RITZ]
Set some well-sugared and cooled strawberries in a timbale, and cover them with the following preparation: rub half-pound of wild strawberries through a sieve; add a little Melba sauce to the purée, that it may acquire a pink tint; and then add the same quantity of very stiff vanilla-flavoured Chantilly cream.