Thoroughly cool these strawberries before serving them.
[2684—FRAISES CARDINAL]
Set some fine, cooled strawberries in a timbale; coat them with Melba sauce, or a purée of fresh raspberries, and sprinkle the latter with splintered fresh almonds.
[2685—FRAISES ZELMA KUNTZ]
Set some fine, cooled strawberries in a timbale. Cover them with a raspberry purée, combined with an equal quantity of Chantilly cream.
Decorate, by means of the piping-bag, with Chantilly cream, and sprinkle with a powdered [pralin] of filberts.
[776]
]Gooseberries (Groseilles vertes).
[2686—GOOSEBERRY FOOL]
Poach one pound of green gooseberries in some thin syrup. When they are cooked, thoroughly drain them; rub them through a sieve, and collect the purée in a flat saucepan.
Work this purée on ice, and add the necessary amount of icing sugar to it.