5004 Kaltchale

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Peel and slice 250 g (9 oz) each of pineapple and very soft peaches; add 125 g ( oz) each of diced ripe melon flesh, and a mixture of raspberries and picked white and redcurrants. Place all these fruits in a silver bowl and keep on ice.

Infuse a small piece of cinnamon in half a bottle of white wine, add 650 g (1 lb 7 oz) of sugar and the zest of 1 lemon and allow to cool whilst stirring occasionally, then mix in 5 dl (18 fl oz or U.S. cups) of a purée of strawberries and redcurrants.

Filter this carefully and finish by adding 1 bottle of Champagne.

Pour this over the fruit and serve very cold.