Les Fraises à la Sauce Martine
Strawberries wilh Port and Currant Jelly Sauce




To our little grand-daughter, Martine, God grant that her smile stay always as radiant as we have known it



HERE is a dessert that is simple to make, yet exquisite to eat. We prefer to use wild strawberries but, of course, small ripe cultivated berries will also be very good and many other fruits may be prepared in the same way as well. To serve two or three:




1 pint wild strawberries, or small cultivated strawberries
11/2 cup currant jelly, preferably homemade
2 tablespoons Port
1 teaspoon orange liqueur, such as Cointreau or Triple-Sec




RINSE AND hull the berries, drain them well, and chill.

Combine the remaining ingrédients in a china or ceramic bowl, blend until the jelly dissolves completely and the sauce is smooth (strain, if necessary), and chill.

Serve the berries from a glass bowl with the sauce poured over them and accompanied by plain cookies or lady fingers.






Les Fraises des Bois de Mon Oncle

Wild Strawberries with Whipped Cream





To SERVE four:




1 quart wild strawberries, or small cultivated strawberries
3/4cup heavy cream
2-3 tablespoons granulated sugar
2 tablespoons currant jelly, preferably homemade
1 teaspoon kirsch




RINSE AND hull the berries, drain them well, and chill.
Whip the cream, then beat in gently the sugar, to taste, the currant jelly, strained, and the kirsch. Chill.
Serve the berries from a glass bowl with the cream poured over them and accompanied by plain cookies or lady fingers.





See other original recipes



La Cuisine Chantraine




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