Macedoine Op Whole Fruits in Jelly
Ingredients
Directions
Place the mould in ice.
Prepare a layer of jelly at the bottom of the mould, about 1 inch thick.
Once the jelly is set, arrange the fruits in the mould.
Continue adding jelly to support the fruits as it sets.
Fill the mould with jelly and let it set firm.
Turn the jelly out onto a dish.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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