No. 3376
Lady's Bouchees with Strawberries or Raspberries
Bouchees de Dames a la Fraise ou a la Framboise
Make a little very firm lady finger preparation (No. 3377); lay it through a pocket on paper in small inch and a quarter rounds and bake them in a moderate oven. As soon as done and cold detach from the paper and hollow each one slightly; fill up this empty space with strawberry or raspberry marmalade (No. 3695) and fasten two together; cover with a light layer of the marmalade and glaze with raspberry fondant (No. 58).