Auguste Escoffier

3959 The Finishing of Vegetables with Cream

Appears in

#29Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Vegetables which are to be finished in this way should be cooked but kept a little firmer than usual. Drain them very well and place in a pan with sufficient boiling cream to well coat but not to cover them entirely. Finish cooking together, shaking the pan from time to time.

When the cream is almost entirely reduced, finish with a little butter and a few drops of lemon juice. If a slightly thicker result is required, a little Cream Sauce may be added.

© 1903 All rights reserved. Published by Taylor and Francis.