Chapter XVIII · Vegetables and Farinaceous Products · No. 2126
2126—Stachys (Crosnes du Japon)
Whatever be their mode of preparation, stachys must be cleaned, parboiled, and kept firm, and cooked in butter without colouration.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2126, p. 645. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →