Chapter XX · Entremets (Sweets) · No. 2343
2343—Vegetable Colouring Matters
Every pastry-cook’s stock should include a series of vegetable colouring matters, comprising carmine, liquid spinach green, yellow, &c.
When required, the blending of these colours yields the intermediate tones. The colours may be bought.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2343, p. 689. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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