Chapter XVIII · Vegetables and Farinaceous Products · No. 2180
Built upon: No. 2101Chou à l’Anglaise
2180—Turnip-tops
Young turnip-tops are very much liked in England as a luncheon vegetable. They should be prepared like “No. 2101, Chou à l’Anglaise cooked à l’anglaise.”
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2180, p. 654. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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