Chapter XVIII · Vegetables and Farinaceous Products · No. 2149
2149—Gombos pour Garnitures
Parboil the gombos until they are two-thirds cooked. Drain them well, and complete their cooking in the braising-liquor of the piece they are to accompany.
If they are to garnish a poulet sauté, complete their cooking in some thin veal gravy.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2149, p. 648. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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