BISQUE GLACE AUX FRAISES

2 (10 oz.) frozen pkg. strawberries
(puree with 1/4 c. water)*

*Can use 2 pints fresh Louisiana strawberries (sweetened to taste with 1/4 cup water). Layer the following in pan and freeze: 1 qt. whipping cream
6 egg whites
2 tbsp. pure vanilla
2 tbsp. bourbon
6 tbsp. granulated sugar

Whip eggs until stiff. Whip cream and fold in vanilla, bourbon and sugar. Fold stiff egg whites into mixture by hand. Pour over strawberries and refreeze. Serves 30 (1 inch) slices. To remove: Place pan upside down and place warm cloth on bottom of pan for a few seconds. Then slice placing strawberries on top; may use electric knife. HISTORY: This recipe was first served at Old Spanish Fort and has been in my family since 1902.

--VARIATION: SNOWFLAKE FAIRY CAKE:--

Use 1 jelly roll cake recipe as directed. Place strawberries in 3 (10 inch) loaf pans 1 inch deep. Freeze. Place ice cream on top to fill pan. Freeze. Trim cake, remove ice cream from pans. Roll cake around ice cream lapping cake underneath. Cover with whipped topping.