Chapter XX · Entremets (Sweets) · No. 2350
2350—Candied Fruit
These are used in the decoration of certain cakes, and as the constituent ingredients of others.
They comprise angelica, golden and green chinois, cherries, plums, red and white pears, &c.
Candied fruit may be bought ready-prepared.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2350, p. 693. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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