Jellies are to cold cookery what consommes and stock are to hot. If anything, the former are perhaps more important: for a cold entree - however perfect it may be in itself - is nothing without its accompanying jelly.
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"Jellies are to cold cookery what consommes and stock are to hot. If anything, the former are perhaps more important: for a cold entree - however perfect it may be in itself - is nothing without its accompanying jelly." — Auguste Escoffier
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Jellies are to cold cookery what consommes and stock are to hot. If anything, the former are p…
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Jellies are to cold cookery what consommes and stock are to hot. If anything, the former are perhaps more important: for a cold entree - however perfect it may be in itself - is nothing without its accompanying jelly. — Auguste Escoffier
About Auguste Escoffier
Auguste Escoffier was a Chef from France (1846–1935).
Frequently Asked Questions
Who said "Jellies are to cold cookery what consommes and stock are to hot. If anything, t…"?
This quote is attributed to Auguste Escoffier, a Chef from France.
When did Auguste Escoffier live?
Auguste Escoffier lived from 1846 – 1935.