The International Cook Book

Over three thousand recipes from the man who cooked at Delmonico's — French sauces, Italian pastas, Indian curries and American pies, the whole eating world of 1906 in one volume.

HomeThe World's Kitchen › Barbe De Capucins

Barbe De Capucins

Select three bunches white, fresh, crisp, clear barbe de capucins, thoroughly clean, carefully wipe, but do not wash in water. Cut in two-inch strips, place in salad bowl, season with four tablespoons dressing, mix well and serve.

← Roast Stuffed GooseOmelette, Danoise →