Chapter XX · Entremets (Sweets) · No. 2653
2653—The Garnish and Accompaniments of Jellies
As a rule, jellies are served plain. Sometimes, however, they are garnished with variously-shaped, stewed fruits, symmetrically distributed in the jelly, with their colours nicely contrasted.
A jelly prepared in this way is called a “Suédoise of fruit.”
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2653, p. 767. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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