Chapter XVIII · Vegetables and Farinaceous Products · No. 2148
2148—Gombos à la Crème
After having trimmed them, parboil them in salted water and drain them. Then cook them in butter, and, just before serving them, cohere them with a cream sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2148, p. 648. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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