Chartreuse of Strawberries from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
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 sm...
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Cooking tools:
- Charlotte mould
- Pastry brush
- Mixing bowl
- Saucepan
- Spoon
- Stove
- Refrigerator
- Measuring cup
- Whisk
- Fine-mesh sieve
- Chef's knife
- Cutting board
Ingredients
- cream
- jelly
- maraschino
- double cream
- lemon jelly
- charlotte mould
- strawberries
- carmine
- warm water
- syrup
- chartreuse
- water
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