Chapter XVIII · Vegetables and Farinaceous Products · No. 2128
2128—Crosnes Sautés au Beurre
After having parboiled, drained, and dried the stachys, put them in an omelet-pan containing some very hot butter, and toss them over a fierce fire, until they are well frizzled. Dish in a timbale, and sprinkle moderately with chopped parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2128, p. 645. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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