National viands à la mode

Cut out the heart of the cabbage, leaving the outer leaves for a shell ; carefully wash and wipe it, and fill it with the following forcemeat of bread, onion, a smoked sausage or two shred fine, blended together with milk or the yolk of an egg. Add chopped parsley and salt. Put this mixture into the centre of the cabbage, and place it in a wire basket and plunge it into boiling water. Let it boil very fast for half an hour, and five minutes before it boils put a salt-spoon of soda into the water ; the cabbage should then be tender and ready to serve. Serve with it a white milk sauce. Croquettes de Carottes. (Normandy) Boil half a dozen carrot still tender, and beat them whilst warm to a pulp ; then add the yolks of two eggs, salt and white pepper, ground nutmeg, cinnamon, and brown sugar : form the mass into croquettes the size of champagne corks, dipped in the white of an egg, then rolled in powdered biscuit, and fried a light brown in boiling oil. Galettes a la Gruyere. (Normandy and Brittany) Take a pound of flour and mix with it a pinch of salt, half a pound of fresh butter, having squeezed all water from, it, and four ounces of Gruyere cheese ; make it into a stiff paste with a cup of milk and two yolks of eggs and one white well beaten ; roll FRENCH out as for puff paste twice and stamp out into rounds the size of buns ; egg over the tops and arrange neatly across them narrow strips of Gruyere cheese, and bake in a brisk oven for about thirtyfive minutes. Galimafree. (Gascony) Take a large slice cut out of a ham, about one and a half inch thick ; remove any piece of bone. Put it into a large stewpan with plenty of good clarified dripping, with some small Jerusalem artichokes, sliced onions, and a dozen large carrots cut in slices, and let all stew slowly together, every now and then turning the ham till it is slightly browned. After it has simmered for half an hour add three or four handfuls of haricot beans, some French beans coarsely chopped, and a large sprig of parsley. Season plentifully, add some sauterne, and let it simmer for half an hour more ; vegetables in season can now be added if liked. Stir in a pinch of butter, a pinch of sugar ; boil up, and when cooked serve up and arrange the vegetables. Nougat de Provence Peel four pounds of small sweet almonds, dry them well, and keep them warm ; put into a copper pan two pounds of pounded sugar and three ounces of white honey ; set the pan over the fire and boil the sugar, skimming it well ; after the first boil add four tablespoonfuls of wheat syrup and a few drops of citric acid. When the syrup has reached the casse stage, remove it from the fire, flavour with essence of orange flower or neroli, add a fezv drops of vegetable carmine, pour it on to an oiled slab of marble, and with a flat wooden spoon bring it back c 2