STRAWBERRIES ROMANOFF
When he was the chef at the Carlton Hotel in London, Escoffier created Strawberries Americaine Style — strawberries in orange liqueur, blended into whipped cream and softened ice cream. Little did he know that it would one day be the star dessert of every posh dining spot in California. "Prince" Mike Romanoff "borrowed" the recipe and gave it a new moniker. Soon it was the hotels’ item on the West Coast. The L.A. Biltmore called it "Strawberries Biltmore." The Palace Hotel in San Francisco served it with anisette and maraschino.

2 pints strawberries, washed and stemmed
1/4 cup sugar
1/4 cup orange liqueur, such as Grand Marnier or Cointreau
1 pint vanilla ice cream
1 cup heavy cream

Slice the strawberries. In a large bowl, toss three-quarters of them with the sugar and orange liqueur. Refrigerate at least 1 hour to macerate. Put the ice cream in the refrigerator to soften. Put the cream and half the macerated strawberries in a cold mixing bowl. With an electric mixer, whip to soft peaks, about 12 minutes. Fold in the ice cream. Distribute the cream among 6 chilled bowls. Mix the plain sliced berries with the remaining macerated berries and place on top of the cream. Makes 6 to 8 servings. From Retro Desserts By Wayne Brachman and William Morrow.