Chapter XVIII · Vegetables and Farinaceous Products · No. 2123
2123—Concombres Glacés
After having shaped them like large garlic cloves, quickly parboil them. This done, treat them as directed under “Carottes glacées,” and roll them sufficiently in their cooking-liquor, reduced to the consistence of a thick syrup, to thoroughly coat them with it.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2123, p. 644. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →