Chapter XI · Hors-d’Œuvres · No. 347
347—Fennel à la Grecque
Same process as for artichokes and celery à la Grecque.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 347, p. 152. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →