The Treatment of Dry Vegetables
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
This recipe is known as French, but other nations also prepare similar recipes.
Credit
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 1 ingredient
Method
- It is wrong to soak dry vegetables.
- If they are of good quality, and the produce of the year, they need only be put into a saucepan with enough cold water to completely cover them, and with one oz.
- of salt per five quarts of water.
- Set to boil gently, skim, add the aromatic garnish, quartered carrots, onions, with or without garlic cloves, and a faggot, and set to cook gently with lid on.
Plating
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