Auguste Escoffier

660 Gelée de Volaille aux Pommes d’Amour

Preparation info
    • Difficulty

      Easy

Appears in

#26Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This is prepared in the same way as Gelée Napolitaine but finishing it with ¾ dl (3 fl oz or U.S. cup) old Marsala