Fraises Lerina
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 443. The excerpt below is the record exactly as published.
FRAISES LERINA . Take a small black melon of Carmes ; open it by cutting out a bung-shaped piece containing the stalk, and remove all its seeds. Then cut out all the pulp, by means of a dessert-spoon, and sprinkle it with powdered sugar. Macerate the required number of strawberries in Lérina liqueur. Garnish the inside of the melon with these strawberries and the withdrawn pulp
Cook this with the app: pantry check, scaling, and the assistant.