Chapter XVIII · Vegetables and Farinaceous Products · No. 2101
2101—Chou à l’Anglaise
Plainly boil or steam the cabbage. Press all the water out of it, between two plates, and cut it into lozenges or squares.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2101, p. 640. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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