Chapter XVIII · Vegetables and Farinaceous Products · No. 2161
2161—Laitues à la Moelle>
Braise and dish the lettuces as above.
Upon the turban of lettuces, set a crown of large slices of poached marrow, and coat with a moderately thick buttered gravy.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2161, p. 651. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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