Fruits refreshed with champagne
From Modern culinary art (1937).
Source and licence
From Modern culinary art (1937), printed page 663, digitised by the Internet Archive: https://archive.org/details/BSG_4VSUP2819
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
Method
- Prepare a Macédoine of fruits as above, which are arranged in the same way, but instead of bathing them with jelly, recover them with a cold syrup of 32°, add a great glassful of dry champagne or another liquor and put them in unsalted ice during 2 hours.
- (See illustration, page 671.) Glazed melon “ 4!’Orientale.’’ — Take a nice and well matured Cantaloup melon.
- Make an opening on the top, cutting with the knife about 2 inches of the tail and by the opening, remove the water and grains and then with a silver spoon remove the flesh of melon in pieces, as better as possible, without damaging the skin.
- Put the flesh in a basin, add an equal quantity of fresh ananas cut in large dice, half a dozen bananas cut in thick slices.
- Pour all on the melon, add 2 handfuls sugar and 1/2 cupful kirsch, put the top of melon and mask the joining with some butter, keep the melon 2 hours in the ice.
- Arrange on a serviette after that the butter is removed.