Chapter XVIII · Vegetables and Farinaceous Products · No. 2262
2262—Salsifis à la Crème
Proceed as directed in the case of other vegetables prepared in this way.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2262, p. 668. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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