[2741—SUÉDOISE OF FRUIT]
As I mentioned in my remarks upon the preparation of jellies, a Suédoise of fruit is a jelly moulded in an aspic mould and garnished with layers of stewed fruit, the colours and kinds of which should be contrasted as much as possible.
[2742—FRAISALIA TIMBALE]
Prepare a timbale of Savarin paste in a Charlotte mould.
When it is baked and cooled, remove the crumb from its inside leaving a thickness of half an inch on its bottom and sides; smear it thinly with Kirsch-flavoured syrup, and return the timbale to the mould.
[787]
]Now garnish it with alternate layers of vanilla-flavoured, Bavarois preparation and wild strawberries, macerated in Kirsch. Let it set in the cool, or surround the mould with ice. Turn out the timbale first upon a plate; overturn it on a dish, and upon it set a pyramid of vanilla-flavoured Chantilly cream. Stud the latter all over with small, very red strawberries, or garnish it with large half-strawberries.
Surround the timbale with fine dice of strawberry jelly.
[2743—TIVOLI AUX FRAISES]
[Clothe] an ornamented mould, fitted with a central tube, with a thick coat of very clear, Kirsch-flavoured jelly. Fill the mould with a Bavarois preparation, combined with plenty of wild strawberry purée, and let its contents set. Turn it out, when about to serve, and surround it with very clear, chopped, Kirsch-flavoured jelly.