Take a stale Genoise which has been cooked in a Charlotte mould; trim the ends neatly then remove a thick slice from the bottom. Slide the blade of a thin knife
Surround the Timbale with crescent shapes cut from the removed piece of Genoise, sprinkled with icing sugar and glazed in the oven. Arrange these overlapping and alternately with slices of pineapple of the same size and shape. On this border set a circle of large strawberries.
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