Chapter XX · Entremets (Sweets) · No. 2409
2409—Fruit Sauce
Apricots, red-currants, greengages and mirabelle plums are the best fruits for sweet sauces. Other fruits, such as peaches, William pears, apples, &c., may also be used in the form of light purées or cullises.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2409, p. 713. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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