Crosnes Sautes Au Beurre
From A guide to modern cookery, 1909
Serves 3
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 370. The excerpt below is the record exactly as published.
CROSNES SAUTES AU BEURRE After having parboiled, drained, and dried the stachys, put them in an omelet-pan containing some very hot butter, and toss them over a fierce fire, until they are well frizzled. Dish in a timbale, and sprinkle moderately with chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.