Chapter XI · Hors-d’Œuvres · No. 377
377—American Relishes
These consist of divers kinds of fruit and of small onions and gherkins, prepared with vinegar, seasoned with sugar and cinnamon, and flavoured with cayenne.
They resemble what the Italians call “Aceto-dolce.” This hors-d’œuvre is accompanied by special cinnamon biscuits, and remains on the table throughout the meal.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 377, p. 159. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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