4609 Garnishes and Accompaniments for Jelly

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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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