Chapter XVIII · Vegetables and Farinaceous Products · No. 2129
2129—Crosnes au Velouté
Completely cook the stachys in salted water. Drain them, and cohere them with the required quantity of Velouté flavoured with mushroom essence.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2129, p. 645. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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