Chapter XXIII · Fruit-stews and Jams · No. 2953
2953—Mixed Stewed Fruit
These preparations generally consist of stewed, fresh fruit of one or several kinds; combined with fruit purées.
Quince and apple jellies are greatly used, either in coating the preparations or in bordering them with dice, &c.
With this class of stewed fruits, which are merely a matter of fancy and taste, candied and preserved fruits are almost always used as auxiliary constituents.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2953, p. 820. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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