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Bavarvoise Aux Fraises

1 quart of double cream. 12 ounces of sugar. 1 quart of strawberries. 2 1/2 ounces of gelatine.

Dissolve the gelatine in a little of the cream with as much milk added to thin it. Rub the strawberries through a seive, and add half the sugar to them. Whip the cream with the rest of the sugar in it to froth, mix in the dissolved gelatine, then the strawberry syrup and set in molds.