Chapter XVIII · Vegetables and Farinaceous Products · No. 2127
2127—Crosnes à la Crème
After having parboiled the stachys and three-parts cooked them in butter, moisten with boiling cream, and complete their cooking while reducing the cream. Add a little thin, fresh cream at the last moment, and dish in a timbale.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2127, p. 645. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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