Chapter XI · Hors-d’Œuvres · No. 360
360—Cantaloup Melon
Melon makes an excellent hors-d’œuvre for summer luncheons. It should be just ripe, and have a nice perfume. Serve it as fresh as possible.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 360, p. 155. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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