Melon Farci aux Fruits et aux Fleurs

The idea for this dish came from a highly innovative French cookery book, Plats nouveaux! essai degastronomie moderne, written by Paul Reboux in 1927. At the time the book was banned in America because some of the recipes were regarded as unsuitable. Thirty years later an English translation was published entitled Food for the Rich. Fortunately, though, you don’t have to be rich to try this charming and delicious idea.