Chapter XVIII · Vegetables and Farinaceous Products · No. 2133
2133—Épinards à l’Anglaise
Cook it after having carefully shredded it; drain it well, and dish in a timbale without cooling.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2133, p. 646. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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