Creme aux Fruits a la Chantilly
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 437. The excerpt below is the record exactly as published.
CREME AUX FRUITS A LA CHANTILLY The constituents for this preparation are a purée of the selected fruit and Chantilly cream, in the proportion of one-third of the former to two-thirds of the latter. The quantities of sugar and kind of flavour vary according to the nature of the fruit. It is served either as an entremet garnish, or alone in a bowl, with a decoration of the same cream, laid by means of a piping- bag fitted with a small even or grooved pipe. Send some lady’s- finger biscuits separatel
Cook this with the app: pantry check, scaling, and the assistant.