Fruit Salad Glace

Ingredients

• One sliced orange
• one sliced grapefruit
• six slices of pineapple
• one banana
• one dozen strawberries
• a handful of raspberries
• two spoonfuls of sugar
• a glassful of maraschino
• a pony of kirchwasser

Method

1. 1

   Put all fruits in a bowl, add sugar, maraschino, and kirchwasser.

2. 2

   Allow to stand in the ice box for an hour.

3. 3

   Serve in small individual dishes with a spoonful of vanilla ice cream on top.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 86. The excerpt below is the record exactly as published.

Fruit salad glace Assorted cakes Coffee Eggs Epicurienne. Shir the eggs. When nearly done add a brown gravy to which has been added some small pieces of terrine de foie gras, four slices of truffle, and one sliced canned mushroom. Strawberries Romanoff. Put some nice ripe strawberries into a bowl, pour some Curasao over them, and serve with well-sweetened whipped cream, flavored with vanilla, on top. Serve very cold. Consomme Sevigne, II. Consomme Brunoise with small quenelles (chicken dumplings). Add some chopped chirvil and a little Cayenne pepper. Serve very hot. Flannel cakes. One pound of flour, one ounce of baking powder, two ounces of sugar, two ounces of butter, two eggs, and a pinch of mace. Mix all together with sufficient milk to make a medium dough, or batter. Beat until smooth, and bake on a hot griddle. Rice cakes. Boil one-quarter pound of well-washed rice in water for five minutes. Drain off the water and add one pint of milk, cook until rice is soft, drain off the milk and add the rice to a flannel cake batter. Bake in the usual manner. Fillet of sole, St. Cloud. In a buttered saute pan put four fillets of sole, season with salt and white pepper, add one-half glass of white wine and a little stock, and boil for ten minutes. Make a white wine sauce and add the fol- lowing to it : Two dozen boiled mussels and one dozen boiled oysters removed from the shells, six heads of canned mushrooms and twelve slices of truffle. Put the fish on a platter and cover with the sauce. Fruit salad glace. One sliced orange and one sliced grapefruit, six slices of pineapple, one banana, one dozen strawberries and a handful of raspberries. Put all in bowl, add two spoonfuls of sugar, a glassful of maraschino and a pony of kirchwasser

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