4609 Garnishes and Accompaniments for Jelly

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Jellies are usually served on their own. Sometimes, however, they are garnished with fruit cut in various ways then poached before being arranged very neatly in the jelly, varying the colours.

A jelly made in this way is given the name of Suédoise de Fruits.

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