Chapter XX · Entremets (Sweets) · No. 2650
2650—Jellies
From the standpoint of their preparation, jellies are of two kinds: (1) wine- or liqueur-flavoured jellies; (2) fruit jellies. But their base is the same in all cases, i.e., gelatine dissolved in a certain quantity of water.
The gelatine should be extracted from calf’s foot, by boiling the latter; but, although this is the best that can be obtained, the means of obtaining it are the most complicated. The gelatine bought ready-made may also be used in the quantities given below.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2650, p. 765. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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