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Free Books / Cooking / Cooking Vegetables / |  |
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Bay Or Laurel Leaves (Larustine). Laurier Amande. Lorbeerblatt. Article XVI |
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This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
No. 115. - These are not used much for culinary purposes, but in dairies they are frequently used to aromatize the milk. They should be used with precaution. Although they give an agreeable taste to the milk they are dangerous to use, being slightly poisonous.
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