Fraises 'Reve de Bebe'
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.
RAISES ‘‘*REVE DE BEBE” Select a fair-sized, very ripe pine-apple, cut off a slice of it at the top and withdraw all its pulp without bursting the rind. Prepare a square cushion of Génozse, about two inches thick ; slightly hollow it out towards its centre, that the emptied pine- apple may be set upright upon it ; and stick the cushion upon a dry-paste base, of the same size and shape as the former. Glaze the Génotse cushion with pink fondant, decorate with “royale” glaze, and set a large strawberry at each corner. Slice half of the withdrawn pine-apple pulp, and macerate it with Kirsch, Maraschino and sugar
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