Chapter XVIII · Vegetables and Farinaceous Products · No. 2147
2147—Gombos
This vegetable—so common in America and the East—is only very rarely used in England, where, however, it is now beginning to be better known.
There are two kinds of Gombos: the long and the round kind. The latter is also called Bamia or Bamiès. Both kinds are prepared after the same recipes.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2147, p. 648. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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