Cabbage a la Creme

Ingredients

• a white cabbage
• a lump of butter
• salt
• pepper
• some cream
• some flour

Method

1. 1

   Halve a white cabbage; cook it in boiling water with salt until it is two-thirds cooked; take it out and drain it, then cut it into small pieces.

2. 2

   Put a lump of butter in a saucepan with salt and pepper; stir in some flour; then add a little cream, and finish cooking the cabbage in this, and serve all together.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 22. The excerpt below is the record exactly as published.

some cream, and con- tinue stirring till the sauce boils; then put in the sliced potatoes. Simmer a couple of minutes, and serve. 137. — Parisian Potatoes. Put a lump of butter in a saucepan, with a flnely chopped onion ; when a pale brown colour, add a glass of water and some peeled raw potatoes, pepper, salt, and a little chopped thyme and parsley. Simmer slowly till cooked. 138. — Italian Potatoes. Boil 1 pound of potatoes, then peel them and pound them ; add 3 ounces of butter, a little bread-crumb soaked in milk ; add sufficient milk to make the mix- ture .smooth but not liquid, then 3 yolks of eggs well VEGETABLES, ETC. G1 beaten, and 2 whites of eggs beaten to a froth. Place this high up on a baking-dish, smooth it with a knife, pour over some hot butter, and bake it in the oven. Must be served immediately it is cooked. 139. — Potatoes and White Sauce. Boil the potatoes, and peel them and cut them in slices ; at once arrange them on the dish and pour over a white sauce. 140. — Cauliflower “ au Gratin.” Boil a cauliflower about two-thirds ; divide it into branches. Make a melted butter sauce, into which you mix some grated Gruybre and Parmesan cheese. Place a layer of cauliflower on a baking-dish, then cover with sauce ; then another layer of cauliflower and another layer of the sauce ; sprinkle a little cheese over the whole, then a few bread-crumbs ; pour a little hot butter over the top, and bake. N.B. — Unless the cauliflower is divided into layers it will not be good, as the sauce must cover every portion. It is also a great mistake to simply sprinkle cheese over the top ; some must be mixed in the sauce too. For those who do not like cheese, a cauliflower can be prepared in this manner with a plain melted butter, leaving out the cheese. 62 WHOLESOME COOKERY. i 141. — Cauliflower Fritters. Boil some cauliflowers about two-thirds; divide them into pieces of equal size ; dip each piece in a thick yellow or white sauce; put them on one side to get cold. Then take each piece with a spoon, dip carefully into frying batter, so that it is entirely covered. Fry in boiling fat, and serve with fried parsley. N.B. — The cauliflower can, for a change, be dipped in a little oil and vinegar, pepper and salt, instead of the sauce, and allowed to become cold, before frying as above. 142. — Scrambled Cauliflowers. When the cauliflowers are boiled and drained,, divide them into branches, and toss them up for a few minutes in a saucepan with butter, pepper, salt,, and a little nutmeg. Serve with fried sippets. 143. — Tossed Cauliflowers. Divide the cauliflowers into branches ; scald them' for 2 or 3 minutes, then drain them and boil themi in stock, with a little nutmeg. When cooked, drain them. Melt a little butter in a saucepan, add some chopped parsley, toss the cauliflowers in for a few minutes, and serve them at once. VEGETABLES, ETO. GS 144-. — Cabbage “ a la Creme.” Halve a white cabbage ; cook it in boiling water with salt until it is two-thirds cooked; take it out and drain it, then cut it into small pieces. Put a lump of butter in a saucepan with salt and pepper ; stir in some flour

Cook this with the app: pantry check, scaling, and the assistant.