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A Guide to Modern Cookery

A Guide to Modern Cookery (1907), Auguste Escoffier. William Heinemann, London. Text digitized by Project Gutenberg.

The original 1907 text is in the public domain.

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2072—Champignons à la Crème | A Guide to Modern Cookery

Guide
Vegetables and Farinaceous Products
No. 2072

Chapter XVIII · Vegetables and Farinaceous Products · No. 2072

Built upon: No. 2069Cèpes à la Crème

2072—Champignons à la Crème

Proceed as described under No. 2069, Cèpes à la Crème.

Escoffier, A. (1907). A Guide to Modern Cookery, No. 2072, p. 634. London: William Heinemann. Translation of Le Guide Culinaire (1903).

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← No. 2071, Cèpes à la Rossini No. 2073, Champignons Sautés →