Okra with Cream
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- okra (gombos)
- salted water
- butter
- sauce Crème
Instructions
- Trim the okra.
- Blanch them in salted water and drain them well.
- Stew them in butter.
- Bind them with a sauce Crème just at the moment of serving.