Chapter XX · Entremets (Sweets) · No. 2657
Built upon: No. 916Another Method of Preparing Aspics de Filets de Soles
2657—Pains de Fruits
These “pains” are made in ordinary Charlotte moulds.
No. 916, Another Method of Preparing Aspics de Filets de Soles the mould with a fairly thick coat of jelly, in keeping with the flavour of the fruit used, which may be apricots, strawberries, red-currants, cherries, peaches, etc. Fill up the mould with a preparation, made as for a fruit Bavarois, but without cream.
The amount of gelatine used should therefore be reduced.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2657, p. 768. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →