Chapter XVIII · Vegetables and Farinaceous Products · No. 2168
2168—Véronique (Laver)
As this vegetable is sold already cooked at English markets, it is only necessary to add enough good Espagnole sauce to it, when heating it, to make a properly consistent purée.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2168, p. 651. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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