Fraises A La Ritz
From A guide to modern cookery, 1909
Serves 2
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 443. The excerpt below is the record exactly as published.
FRAISES A LA RITZ Set some well-sugared and cooled strawberries in a timbale, and cover them with the following preparation: rub half-pound of wild strawberries through a sieve; add a little Melba sauce to the purée, that it may acquire a pink tint; and then add the same quantity of very stiff vanilla-flavoured Chantilly cream
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