Set the fruit in a timbale, upon a layer of vanilla ice-cream; decorate them on top with Chantilly cream, and sprinkle the latter with crystallised violets.
[2727—MARQUISE ALICE]
Prepare a [pralin]-flavoured Bavarois in a manqué mould: garnish the inside with lady’s-finger biscuits, saturated with Anisette.
Turn it out on a dish, and completely cover it with an even coat of very stiff, sweetened and vanilla-flavoured Chantilly cream.
On top, lay some parallel lines of red-currant jelly, by means of the piping-bag; and then cut these lines at right angles, with the point of a small knife. Surround the base with small puff-paste triangles, coated with “Pralin a Condé,” dried in the oven.
[784]
][2728—MELON A L’ORIENTALE]
Take a melon that is just ripe; make a circular incision round its stalk, and remove the resulting bung. Get rid of the seeds and withdraw the pulp by means of a silver spoon. Cut the pulp into dice.
Copiously sprinkle the inside of the melon with icing-sugar and fill it up with wild strawberries and the pulp dice, spread in alternate layers, sprinkled with sugar. Complete with one-sixth pint of Kirsch; close the melon with the excised bung, seal the joint with a thread of butter, and keep the melon in the cool for two hours.
Dish it on a napkin, and serve [gaufrettes] at the same time.