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1322. Champagne Jelly |
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1322. Champagne Jelly |
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This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
To be made the same as the sherry-wine jelly (No. 1318), suppressing the burned sugar, and using half a pint of Delmonico's champagne, instead of the sherry. To be served the same.
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