660 Gelée de Volaille aux Pommes d’Amour

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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 per 1 litre ( pt or U.S. cups) Consommé.