Fraisalia Timbale
From A guide to modern cookery, 1909
Serves 8
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 449. The excerpt below is the record exactly as published.
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. ENTREMETS 787 Now garnish it with alternate layers of vanilla-flavoured, Bavarois preparation and wild strawberries, macerated in Kirsch
Cook this with the app: pantry check, scaling, and the assistant.