Chapter XIII · Soups · No. 628
628—Gelee aux Pommes d’Amour
Proceed as for the “Consommé Portugaise,” and use that variety of small tomatoes which, in Provence, are called “Pommes d’amour.”
Escoffier, A. (1907). A Guide to Modern Cookery, No. 628, p. 225. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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