Cream of Strawberry Roll a la Normande

Ingredients

• One cup mashed strawberries
• six tablespoons dissolved Cox’s gelatine
• half cup sugar
• one tablespoon brandy
• one and a half cups whipped cream

Method

1. 1

   First make a fruit roll; when cold, cut in thin slices.

2. 2

   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.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 520. The excerpt below is the record exactly as published.

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 Gateau a la Creme de Fraise, garni de Meringue, a la Maria Three eggs, four tablespoons flour, four tablespoons sugar, two tablespoons melted butter, one teaspoon Royal baking powder, one tablespoon brandy, and a pinch of salt. Stir sugar and yolks to a souffle; add flour, baking powder, brandy, and salt. Bake in two layers. Split each layer in halves and put one on top of the other, cut out the centre, separate each ring, spread with mashed strawberries (sweetened to taste), put one layer on the other, spread all over with meringue, decorate with little roses of meringues and strawberries that have been glazed with sugar. 356 THE SWEDISH, FRENCH When ready to serve fill the centre with vanilla ice cream, whipped cream, or fresh strawberries with whipped cream. Garnish with spun sugar and a rosette of it on top. A delicious dessert for luncheon or dinner. Strawberry Puffs ( Bouchees de Fraise ) a la Chantilly Make round pieces of puff paste, and bake. When baked, split in halves and fill with a little strawberry jelly or fresh strawberries. To one cup of mashed strawberries four tablespoons dissolved Cox’s gelatine, sugar to taste, put the other layer on, glaze with caramel, put on top a glazed strawberry that has its stem on. Serve with whipped cream in the centre. Garnish with spun sugar all around. Homlets of Strawberry Cream, a la Dr. Quist Creme de Fraises, en Cornets, a la Docteur Quist Two eggs, three tablespoons powdered sugar, three tablespoons flour, one teaspoon brandy, a little pinch of Royal baking powder. Stir sugar with eggs, add flour, baking powder, and brandy. Spread very thin, put in hot oven, bake golden brown. While hot, roll around the finger, in the shape of a hornlet; leave until cold. Make a large one first, about four inches around, to stand in the centre. Fill the hornlets with whipped cream and strawberries. Put two strawberries in the bottom, fill with whipped cream, put a strawberry on the top. (If strawberries are not at hand, use maraschino cherries.) Fasten one hornlet in the centre, on the pyramid, with some caramel; then some all around until covered; then third row the same w7ay — close to one another, the point in and the lower part of the hornlet out. Garnish with spun sugar all around and serve. Fruit Cake with Meringue a la Bernard Gateau aux Fruits, au Meringue a la Bernard Five eggs, one cup powdered sugar, one cup flour, one teaspoon Royal baking powder, three tablespoons cornstarch, two table¬ spoons brandy, a pinch of salt, four tablespoons water. Add sugar slowly to the yolks, beat to a souffle for fifteen minutes, add cold water and brandy; sift flour, baking powder, and cornstarch; beat the whites of the eggs well, stir in the yolks and sugar, then the flour. Butter pie plates, make two layers from each cake, split each layer in halves, fill with fruit filling: one and a half cups strawberry juice, two tablespoons brandy, thicken with two tablespoons cornstarch, sweeten to taste. Make two cakes, put AMERICAN COOK BOOK one on top of the other, frost with a boiled frosting, decorate all around with rings of meringues one after the other on the lower cake. In the centre of the ring have a little pink meringue the shape of a small mushroom; then, on the top, stick little mush¬ rooms all around with little dots of meringue all made separately on a baking sheet and baked. When ready to serve, cut the centre out carefully, fill with vanilla ice cream or sweetened whippedcream. Garnish with spun sugar. The centre can be used as a cake the following meal. Rice Pudding in Aspic, a la Europeenne Pouding au Riz, en Aspic, a la Europeenne One cup currants, half cup rice, four tablespoons powdered sugar, six tablespoons dissolved Cox’s gelatine

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