Leason of Vegetables with Cream
From A guide to modern cookery, 1909
Serves 2
The leason may be slightly stiffened, if necessary, by means of a few tablespoonfuls of cream sauce.
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 82. The excerpt below is the record exactly as published.
LEASON OF VEGETABLES WITH CREAM Vegetables to be treated in this way must be kept some- what firm. After having thoroughly drained them, put them into a saucepan with enough boiling fresh cream to well moisten without covering them. Finish their cooking process in the cream, stirring occasion- ally the while. When the cream is almost entirely reduced, finish, away from the fire, with a little butter
Cook this with the app: pantry check, scaling, and the assistant.