Chapter XX · Entremets (Sweets) · No. 2741
2741—Suédoise of Fruit
As I mentioned in my remarks upon the preparation of jellies, a Suédoise of fruit is a jelly moulded in an aspic mould and garnished with layers of stewed fruit, the colours and kinds of which should be contrasted as much as possible.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2741, p. 786. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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