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Title: Strawberry Timbale
Yield: 4 Servings

Ingredients

      4 c  Strawberries; fresh or
           -frozen
    1/8 c  Granulated sugar
      1 c  Raspberries; fresh or frozen
      1 c  Whipped cream

Instructions

In a bowl, combine 3 cups strawberries and sugar. Let stand in
refrigerator for 1 hour.
Through a sieve, rub remaining strawberries and raspberries. Combine with
cream. Mix thoroughly but gently.
In sherbert glasses, place layer of strawberries from refrigerator. Cover
with cream mixture. Serve chilled.

Recipe Source:
THE ART OF FRENCH COOKING by Fernande Garvin
Published by Bantam Books, Inc. (c) 1958

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

03-03-1995

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Suggested Wine: Chilled champagne; chilled Bordeaux Sauternes.

Contributor: Fernande Garvin

Preparation Time: 0:00

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