Pick the strawberries into a basin; pour a pint of syrup of 28 degrees to them; cover them over with a plate, and when this has stood for an hour, pour off the syrup into a sugar-boiler; add a wineglassful of red-currant juice; boil down to half the quantity; strain through a sieve to the strawberries; add a small glass of maraschino .—dish up in a pile in the compotier, and add the syrup.