Chapter IX · Garnishing Preparations for Relevés and Entrées · No. 235
235—Provençale (preparation for stuffing cutlets à la Provençale)
Put one pint of Béchamel into a vegetable-pan and reduce it until it has become quite dense. Thicken it with the yolks of four eggs, and finish it away from the fire with a crushed piece of garlic as large as a pea, and one-quarter lb. of grated cheese.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 235, p. 96. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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