Chapter XVIII · Vegetables and Farinaceous Products · No. 2145
2145—Fèves à la Crème
After having dried and peeled the broad beans, cohere them (per lb.) with three tablespoonfuls of thick, fresh cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2145, p. 648. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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