Jelly à la Française from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Prepare a quart of lemon jelly as fully described in the foregoing recipe, and divide it into three parts; colour one part with a few drops of sap green to make it of a pale tint like green Chartre...
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Cooking tools:
- Jelly mold
- Saucepan
- Mixing bowl
- Spoon
- Refrigerator
Ingredients
- green jelly
- jelly
- silver leaf
- brandy
- green chartreuse
- pale
- lemon jelly
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