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Jelly, Yvette
Prepare, freeze and serve a rum jelly, only substituting the same quantity of creme yvette for the rum.
Over three thousand recipes from the man who cooked at Delmonico's — French sauces, Italian pastas, Indian curries and American pies, the whole eating world of 1906 in one volume.
Home › The World's Kitchen › Jelly, Yvette
Prepare, freeze and serve a rum jelly, only substituting the same quantity of creme yvette for the rum.