Chapter XVIII · Vegetables and Farinaceous Products · No. 2107
2107—Scotch Kale (Chou Frisé), Spring Cabbage (Choux De Printemps), Broccoli Leaves, Turnip-tops
These various kinds of greens are prepared in the English way, as described above, or they may be prepared with butter, like Brussels sprouts. The two above-mentioned modes of preparation are the only ones that suit them.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2107, p. 641. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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