Chapter XX · Entremets (Sweets) · No. 2654
2654—Gelées Rubannées
These are differently-flavoured and differently-coloured jellies moulded in alternate layers, even and equally thick.
They are generally served without garnish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2654, p. 768. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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