Chapter XVII · Roasts and Salads · No. 1942
1942—Accompaniment of Roasts
It struck me as desirable that I should give in this chapter the recipes of the various preparations which, in England, are served with Roasts:—Yorkshire Pudding, Veal Stuffing, &c. Having treated of the accompanying sauces to Roasts in Part I, I need only recall them here.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1942, p. 605. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →