551. Choux-E-aves a la Creme.— 8 small kohl-rabis
(turnip-rooted cabbage), 1 oz. butter, | gill Allemande
or Veloute sauce, 2 tablespoonfuls cream, salt, white-
pepper, nutmeg, ^ pint white stock.
Pare the kohl-rabis, cut into quarters, or, if large,,
into six equal parts. Blanch them in salted water,
plunge them in cold water, and drain. Put the butter
in a stewpan, and when hot lay in the blanched kohl-
rabis, toss them over the fire for a few minutes (they
must not take colour), moisten with the stock, let it
come to a boil, take off the scum, put in the sauce, and
586 RECHERCHE COOKERY,
cook gently until tender (a little more stock or sauce
may be added if found necessary) ; finish with the
cream, and add the seasoning. Dish up in a deep
vegetable dish, and serve. Great care should be taken
so as not to let this vegetable boil again after the
•cream is added.
552. Laitues Braisees au Jus.— 6 lettuces, 6 slices
if at bacon, 1 small onion, parsley and herbs, about
1 gill of stock (brown), 1 gill demi-glace sauce, salt and
pepper.
Choose the lettuces of even size (not too large),
"take off the greenish leaves, pare, parboil, cool, press
out the water, but keeping them in shape. Lay them
in a buttered saute -pan, season with salt and pepper,
cover with slices of bacon, slices of onion, a few sprigs
of parsley, and some savoury herbs, if handy, and, say,
I bayleaf, a sprig of thyme, and a sprig of marjoram.
Moisten with stock. Set to boil, and braise in the
•oven for about an hour and a quarter. Take out the
lettuces, strain on a sieve, pare, shape them neatly,
and dish up. Remove fat, &c., from the liquid. Add
the demi-glace, reduce well, strain, and sauce over the
lettuces.
553. Choux Farcis au Beurre. — 2 medium-sized
cabbages, i lb. mushrooms, 1 lb. fat bacon, i lb. fresh
breadcrumbs, 4 ^^olks of eggs, I lb. sausagemeat, 2 oz.
of butter, 1 onion, 1 clove, chopped parsley, pepper,
salt, &c., 1 quart of stock, 1 gill brown sauce.
Remove the loose leaves from the cabbages, trim
and wash well, plunge into cold water containing salt
and a small piece of soda or moist sugar, parboil it for
fifteen minutes, strain and cool in fresh water, press
them gently, cut in twos longways, remove the stalky
parts, and put the cabbage on a cloth. Prepare a
stuffing with the sausagemeat, the mushrooms finely
chopped, the breadcrumbs, about a dessert-spoonful of
chopped parsley, and the egg yolks; season with salt,
pepper, and grated nutmeg. Mix also an ounce of
butter with this preparation, and fill the centre part
DRESSED VEGETABLES AND SALADS. 587
of the cabbages with this. Shape them neatly, enfold
them in thinly-cut slices of fat bacon, tie carefully with
string, place them in a stewpan or deep saute-pan, add
the stock, a small onion stuck with a clove, and an
ounce of butter; set it in the oven, and let braise gently
for about an hour and a half; baste from time to time.
Drain the cabbages, remove the fat, and dish up. Take
the fat off the gravy, add the brown sauce, and reduce
to half-glaze ; strain over the cabbages, and serve.
Page 262
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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551. Choux-E-aves a la Creme.— 8 small kohl-rabis
(turnip-rooted cabbage), 1 oz. butter, | gill Allemande
or Veloute sauce, 2 tablespoonfuls cream, salt, white-
pepper, nutmeg, ^ pint white stock.
Pare the kohl-rabis, cut into quarters, or, if large,,
into six equal parts. Blanch them in salted water,
plunge them in cold water, and drain. Put the butter
in a stewpan, and when hot lay in the blanched kohl-
rabis, toss them over the fire for a few minutes (they
must not take colour), moisten with the stock, let it
come to a boil, take off the scum, put in the sauce, and
586 RECHERCHE COOKERY,
cook gently until tender (a little more stock or sauce
may be added if found necessary) ; finish with the
cream, and add the seasoning. Dish up in a deep
vegetable dish, and serve. Great care should be taken
so as not to let this vegetable boil again after the
•cream is added.
552. Laitues Braisees au Jus.— 6 lettuces, 6 slices
if at bacon, 1 small onion, parsley and herbs, about
1 gill of stock (brown), 1 gill demi-glace sauce, salt and
pepper.
Choose the lettuces of even size (not too large),
"take off the greenish leaves, pare, parboil, cool, press
out the water, but keeping them in shape. Lay them
in a buttered saute -pan, season with salt and pepper,
cover with slices of bacon, slices of onion, a few sprigs
of parsley, and some savoury herbs, if handy, and, say,
I bayleaf, a sprig of thyme, and a sprig of marjoram.
Moisten with stock. Set to boil, and braise in the
•oven for about an hour and a quarter. Take out the
lettuces, strain on a sieve, pare, shape them neatly,
and dish up. Remove fat, &c., from the liquid. Add
the demi-glace, reduce well, strain, and sauce over the
lettuces.
553. Choux Farcis au Beurre. — 2 medium-sized
cabbages, i lb. mushrooms, 1 lb. fat bacon, i lb. fresh
breadcrumbs, 4 ^^olks of eggs, I lb. sausagemeat, 2 oz.
of butter, 1 onion, 1 clove, chopped parsley, pepper,
salt, &c., 1 quart of stock, 1 gill brown sauce.
Remove the loose leaves from the cabbages, trim
and wash well, plunge into cold water containing salt
and a small piece of soda or moist sugar, parboil it for
fifteen minutes, strain and cool in fresh water, press
them gently, cut in twos longways, remove the stalky
parts, and put the cabbage on a cloth. Prepare a
stuffing with the sausagemeat, the mushrooms finely
chopped, the breadcrumbs, about a dessert-spoonful of
chopped parsley, and the egg yolks; season with salt,
pepper, and grated nutmeg. Mix also an ounce of
butter with this preparation, and fill the centre part
DRESSED VEGETABLES AND SALADS. 587
of the cabbages with this. Shape them neatly, enfold
them in thinly-cut slices of fat bacon, tie carefully with
string, place them in a stewpan or deep saute-pan, add
the stock, a small onion stuck with a clove, and an
ounce of butter; set it in the oven, and let braise gently
for about an hour and a half; baste from time to time.
Drain the cabbages, remove the fat, and dish up. Take
the fat off the gravy, add the brown sauce, and reduce
to half-glaze ; strain over the cabbages, and serve.