Line a large tube mould with pastry, fill with beans, bake.
When baked, scoop out, also make a separate handle from the
pastry. Fill with whole strawberries and on the top with whipped
cream that contains some gelatine✪ Basket of Pastry with Strawberries a la Charlotte. Decorate with alternate strips
of strawberry and of cream, then with strawberries that have been
glazed with sugar. Serve with spun sugar all around.
This basket is beautiful filled with strawberry ice cream and
decorated in the same way.
Timbale of Strawberries ( Fraises en Timbale ) a l’Anglaise
Line a large timbale with puff pastry, fill with beans, bake.
When baked, remove the beans. Make lady locks and bake;
fasten to the pastry cup with caramel. Fill the lady locks with
whipped cream and the cup with strawberries. Decorate with
whipped cream and strawberries on the top. Twist a wreath of
spun sugar around.
Lady Locks with Chartreuse of Strawberry, a la Ruth Williams
Gateau feuillete, Chartreuse de Fraises, a la Ruth Williams
Roll puff paste very thin, cut in strips about one inch wide✪ Lady Locks with Chartreuse of Strawberry a la Ruth Williams;
twist around the lady locks at the widest end, and bake. When
baked, fill with strawberry chartreuse, sprinkle with powdered
sugar on the top, and serve.
Filling. One cup mashed strawberries, six tablespoons dis¬
solved Cox’s gelatine, half cup sugar, one tablespoon brandy.
Stir on ice until thick, add one and a half cups whipped cream.
If not pink enough, tint with red coloring. Garnish with spun sugar.
Velvet Cream with Strawberries, a la Hilda Sandgren
Creme veloutee aux Fraises, a la Hilda Sandgren
One cup milk, six tablespoons dissolved Cox’s gelatine, four
tablespoons sugar, one tablespoon brandy, one cup preserved
strawberries, two cups whipped cream✪ Velvet Cream with Strawberries.
AMERICAN COOK BOOK
355
How to Make It. Put a ring mould on ice, glaze with lemon
aspic, fill to a depth of one and a half inches with the strawberries.
To each cup of preserved strawberries add four tablespoons
gelatine. Arrange the strawberries carefully at the bottom of the
mould, then strain the juice on top. Leave on the ice until settled,
then fill with the velvet cream.
Velvet Cream. Warm the milk; add the gelatine, brandy,
and sugar; stir until it begins to thicken, then add the cream slowly.
Fill the mould, leave on the ice until ready to serve.
Dip in warm water, turn out on a paper doily. Serve with cus¬
tard or fruit sauce.
Cream of Strawberry ( Creme de Fraise ) a la Europeenne
To one cup strawberry juice add one tablespoon dissolved corn¬
starch, flavor with wine. When thickened, take from the fire, stir
on ice, add one cup whipped cream and sugar to taste✪ Cream of Strawberry (Creme de Fraise). Put in a
glass dish, decorate in checks on the top with whipped cream
through a fancy tube, and serve.
Cream of Strawberry Roll a la Normande
Roulade a la Creme de Fraises, a la Normandie
First make a fruit roll [see recipe: Fruit Roll]; when cold, cut
in thin slices. Glaze a ring mould with lemon aspic, line with slices
of the roll all around, drip on a little aspic, fill with the strawberry
chartreuse.
Filling. One cup mashed strawberries, six tablespoons dis¬
solved Cox’s gelatine, half cup sugar, one tablespoon brandy; stir
on ice until thickened; add one and a half cups whipped cream.
If not pink enough, tint with red coloring. Put carefully into the
mould. Leave on ice until ready to serve.
Dip in warm water and turn out. Serve with whipped cream.
Cream of Strawberry Cake with Meringue, a la Maria ✪ Cream of Strawberry Roll a la Normande
Page 520 · 8 recipe records on this page
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Line a large tube mould with pastry, fill with beans, bake. When baked, scoop out, also make a separate handle from the pastry. Fill with whole strawberries and on the top with whipped cream that contains some gelatine. Decorate with alternate strips of strawberry and of cream, then with strawberries that have been glazed with sugar. Serve with spun sugar all around.
This basket is beautiful filled with strawberry ice cream and decorated in the same way.
Timbale of Strawberries ( Fraises en Timbale ) a l’Anglaise
Line a large timbale with puff pastry, fill with beans, bake. When baked, remove the beans. Make lady locks and bake; fasten to the pastry cup with caramel. Fill the lady locks with whipped cream and the cup with strawberries. Decorate with whipped cream and strawberries on the top. Twist a wreath of spun sugar around.
Lady Locks with Chartreuse of Strawberry, a la Ruth Williams Gateau feuillete, Chartreuse de Fraises, a la Ruth Williams
Roll puff paste very thin, cut in strips about one inch wide; twist around the lady locks at the widest end, and bake. When baked, fill with strawberry chartreuse, sprinkle with powdered sugar on the top, and serve.
Filling. One cup mashed strawberries, six tablespoons dis¬ solved Cox’s gelatine, half cup sugar, one tablespoon brandy. Stir on ice until thick, add one and a half cups whipped cream. If not pink enough, tint with red coloring. Garnish with spun sugar.
Velvet Cream with Strawberries, a la Hilda Sandgren
Creme veloutee aux Fraises, a la Hilda Sandgren
One cup milk, six tablespoons dissolved Cox’s gelatine, four tablespoons sugar, one tablespoon brandy, one cup preserved strawberries, two cups whipped cream.
How to Make It. Put a ring mould on ice, glaze with lemon aspic, fill to a depth of one and a half inches with the strawberries. To each cup of preserved strawberries add four tablespoons gelatine. Arrange the strawberries carefully at the bottom of the mould, then strain the juice on top. Leave on the ice until settled, then fill with the velvet cream.
Velvet Cream. Warm the milk; add the gelatine, brandy, and sugar; stir until it begins to thicken, then add the cream slowly. Fill the mould, leave on the ice until ready to serve.
Dip in warm water, turn out on a paper doily. Serve with custard or fruit sauce.
Cream of Strawberry ( Creme de Fraise ) a la Europeenne
To one cup strawberry juice add one tablespoon dissolved corn¬ starch, flavor with wine. When thickened, take from the fire, stir on ice, add one cup whipped cream and sugar to taste. Put in a glass dish, decorate in checks on the top with whipped cream through a fancy tube, and serve.
Cream of Strawberry Roll a la Normande Roulade a la Creme de Fraises, a la Normandie
First make a fruit roll [see recipe: Fruit Roll]; when cold, cut in thin slices. Glaze a ring mould with lemon aspic, line with slices of the roll all around, drip on a little aspic, fill with the strawberry chartreuse.
Filling. One cup mashed strawberries, six tablespoons dis¬ solved Cox’s gelatine, half cup sugar, one tablespoon brandy; stir on ice until thickened; add one and a half cups whipped cream. If not pink enough, tint with red coloring. Put carefully into the mould. Leave on ice until ready to serve.
Dip in warm water and turn out. Serve with whipped cream.
Cream of Strawberry Cake with Meringue, a la Maria
Records on this page
Timbale of Strawberries a l’AnglaiseBasket of Pastry with Strawberries a la CharlotteLady Locks with Chartreuse of Strawberry a la Ruth WilliamsLady Locks with Chartreuse of StrawberryVelvet Cream with StrawberriesCream of Strawberry (Creme de Fraise)Cream of Strawberry Roll a la NormandeCream of Strawberry Cake with Meringue