Line a plain round mould with ripe strawberries by burying the mould in
ice to the rim, and dipping the strawberries in calf’s-foot jelly, first
covering the bottom with them cut in halves, the cut side downwards,
afterwards building them up the sides, the jelly (which must be cold,
but not set) causing them to adhere; when finished, fill it with the
cream as directed for the charlotte russe, and when ready to serve, dip
the mould in warm water, and turn it out upon your dish. The cream must
be very nearly set when you pour it in, or it would run between the
strawberries and produce a bad effect.