Cabbage farcied

Ingredients

• a cabbage of about three pounds
• a pound and a half of fresh pork
• salt
• pepper
• nutmeg
• a little thyme
• consomme

Method

1. 1

   Boil the cabbage, cool in cold water, chop pork and season.

2. 2

   Remove leaves from the center of the cabbage, fill with pork mixture, tie with buttered paper, place in a saucepan with consomme, bake for two hours, basting frequently.

3. 3

   Serve with Spanish sauce and lemon juice.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 65. The excerpt below is the record exactly as published.

consomme (Art. 1) and then pressed until nearly dry, a pinch of salt, pepper, and nutmeg, and four tablespoonfuls of tomato sauce. Mix all well together, and boil VEGETABLES. 1 43 ten minutes. Then fill your mushrooms with the above mixture, sprinkle some bread-crumbs, and put a little melted butter on top. Send them to a gentle oven, until colored a light brown, and serve on toast, or with a Spanish sauce (Art. 80), to which add a glass of sherry, or with an Italian sauce (Art. 93), or a tomato sauce (Art. 90). 407. Squash. Peel and wash a squash, open it and take out the seeds, put it in a saucepan, with two quarts of water and a pinch of salt. When boiled tender, allow it to drain fifteen minutes, press it through a sieve, put it in a saucepan with four ounces of butter, a pinch of salt, and a little nut- meg, and serve very hot. 408. Carrots Sautes au Beurre. Scrape and wash some very young carrots, and boil them with a little salt, either whole or cut in pieces. When very tender, drain them, and put them in a saucepan, with some butter, a pinch of salt, and a table- spoonful of chopped parsley. Serve very hot. You may also serve them boiled, with a sauce bechamel (Art. 83). 409. Chiccory with Cream. Wash some chiccory, and boil for thirty minutes in three quarts of water, with a little salt. Then put in cold water for a moment, drain, and press the moisture from it. Chop it very fine. Put in a saucepan two ounces of butter, a tablespoonful of flour, a pinch of salt, pepper, and nutmeg ; mix all well together, and add a glass of cream, and the same of consomme- (Art. 1). Stir with a spoon on the fire until beginning to boil, 144 FRENCH DISHES. then add your chiccory, and boil ten minutes. Mix with the yolks of three eggs a tablespoonful of cream, remove your saucepan from the fire, stir in your eggs, and serve. Place on top of the chiccory two hard- boiled eggs cut in quarters. 410. Cabbage Saute aii Beurre. Wash a cabbage, of about two pounds, boil it in two quarts of water, with a little salt, for about an hour. Put it for a moment in cold water, drain it, press out all the moisture, chop it, not too fine, and put it in a saucepan, with four ounces of butter, a pinch of salt and pepper, and serve very hot. 411. Cabbage au Gratin. Wash a cabbage, of about three pounds, boil it in boiling water about twenty minutes, then put it in cold water for a moment. Drain it, carefully press out all moisture, and place it in a saucepan, with half a pint of con- somme (stock, Art. 1), four ounces of butter, a little salt, pepper, and nutmeg. Boil two hours. Place it in a deep dish, cover it with a sauce Allemande (Art. 81). Sprinkle bread-crumbs and grated cheese on top, and send to the oven until colored a nice brown. 412. Cabbage farcied. Wash a cabbage, of about three pounds, put it in boiling water and boil for half an hour, then plunge it in cold water for a moment. Chop fine a pound and a half of fresh pork, season with salt, pepper, nutmeg, and a little thyme

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