Cabbage in White Sauce (Chou en sauce blanche)
From Culinary jottings, 1885
Add cream for a richer sauce.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 80. The excerpt below is the record exactly as published.
your cabbage quarters in it, and pour round them suffi- cient gravy to half cover them. Let this simmer gently till the cabbage is done. Then lift out the quarters, place them in a hot dish, and cover them up. Strain the gravy, thicken it with flour and butter, and pour it over the cab- bage. The better your gravy in this case, the better the result. If, therefore, you can spare some turkey bones, or scraps of game, ham, or tongue to assist youi- ordinary stock, youi- entremets will be all the nicer. 2. Another good way, clion an sauce blanche, may be described as follows : — Half -boil your cabbage, take it out, and drain it. Divide it into quarters. Make a nicely flavoured sauce blanche (adding a little cream if you can spare it
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