Chapter XX · Entremets (Sweets) · No. 2655
2655—Jellies à la Russe
These are ordinary jellies which are whisked over ice until they begin to set. They are then speedily moulded. By skilfully mixing two or three of these jellies, of different shades and flavours, at the moment of moulding, very effective “Marbled Jellies” are obtained.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2655, p. 768. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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