Dimitri wrote:
> After a houseful of guests while we were away I had a batch of leftovers
> in the fridge.
>
> They has pretty much cooked what I had left out but it was time to clean
> out the fridge.
>
> Leftover 1/2 pineapple.

Left over pinapple!

Heres one from the vaults


Commercial ice cream and ordinary whipped
cream may be used effectively in the following
recipe, the "spun sugar" at the end can be
eliminated and the alcohol in the liquor while
very nice may be dispensed with however for the
sake of a more liquid puree of strawberries it
should be replaced with either a non alcohol
champagne or other appropriate fruity liquid. The recipie
can be reduced to half to serve 4-5.

Fraises a La Sarah Bernhardt

serves 8-10

Choose 3-4 pounds of fresh
strawberries and remove their stems. Put 2/3 of
the nicest ones in an enamelled tureen, sprinkle
them with powdered sugar, add 5-6 glasses of
Vieille Cure [curaco or benedictine liquor or any
fruit liquor though orange flavour is
traditional], and place the tureen on ice. Pass
the rest of the strawberries through a fine sieve,
mix 250 grams of sugar into the resulting puree,
and add it to the rest of the strawberries.
Separately, use preserves of pineapple to prepare
a fruit pulp as follows: with one fork hold the
pineapple in place, and with another fork tear the
fruit into a pulp. Sprinkle with 250 grams of
sugar and keep on ice. In advance, prepare 1 &
1/2 litres of vanilla ice cream and 3/4 litres of
whipped cream Chantilly.

To serve:

Take a crystal bowl of the necessary size,
fill the bottom with vanilla ice cream, and place
the whole strawberries on top. Mix the strawberry
puree into the whipped cream Chantilly. Cover the
strawberries with the pineapple pulp and then add
the whipped cream a la fraise. The mixture of the
last 2 ingredients should be such as to give the
illusion of a beautiful sunset. Throw a lace of
spun sugar over this delicious dessert to complete
the presentation.

__________________________________________________ _______________

The above is taken from a biography of Auguste
Escoffier, imo, it is a better recipe than in
either his "la grand cuisine" or "ma cuisine" if
the archaic nature or overly elaborate preparation
needs any further elucidation please feel free to
ask for clarification.
--
Joseph ( The probability for an event which can
happen in two indistinguishable ways is the sum of
the probability for each way considered
separately) Count de Money.