Chartreuse of Strawberries

Chartreuse de Fraises

Method

Line a charlotte mould with lemon jelly (coloured red with a little carmine) about the eighth of an inch thick; let it be quite smooth; then have some strawberries cut in slices, or, if they are small, in halves; place the cut side on the jelly, and, when the mould is arranged all over with the fruit, take a little of the jelly, which should be nearly set, and pour a little over the fruit to keep it well attached to the mould. When set, fill up the centre with a cream made as follows :—

Cream for Chartreuse

Put three quarters of a pint of the lemon jelly in a stewpan, and reduce it to half the quantity, then have half a pint of double cream, and to this add the jelly, which must be cool before putting to the cream; add a wineglass of Maraschino or Noyeau syrup and about six ounces of strawberries that are each cut in four or five pieces; mix together over a little ice so as to get the fruit mixed evenly with the cream, and pour it into the mould; let it remain till firm, then dip the mould in warm water; pass a cloth over the bottom of the mould after it comes from the water, and turn the chartreuse on a dish-paper or napkin, and serve.

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