Cabbage Soup, Normande

Ingredients

• a head of cabbage
• five pounds of beef bones
• one onion
• one carrot
• a handful of salt
• three ounces of butter
• some bread crust cut in small squares

Method

1. 1

   Separate the outside leaves and core of the cabbage.

2. 2

   Put both in a casserole with beef bones, onion, carrot, bouquet garni, and salt.

3. 3

   Bring to a boil and simmer for 2.5 hours.

4. 4

   Slice the rest of the cabbage thinly, fry in butter until moisture is out, then drain.

5. 5

   Strain the broth over the fried cabbage, boil slowly for an hour, season, and add fried bread crust.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 132. The excerpt below is the record exactly as published.

Cabbage soup, Normande Radishes Salmon steak, Hongroise Roast chicken Fresh asparagus, Hollandaise Georgette potatoes Chicory salad Vanilla iqe cream Bouchettes Demi tasse Rachel salad. Cut some artichoke bottoms, boiled celery, potatoes and asparagus tips, and two truffles, in Julienne shape. Arrange the vegetables in a salad bowl in bouquets, place the truffles in the center, and pour some French dressing over 'all. Baked apple roll. Roll out one pound of puff paste until it is about one- eighth inch thick. Spread with chopped apples mixed with a little powdered sugar and powdered allspice. Wet the edges of the paste with water and roll up in the form of a big stick. Put in a pan, wash the top with beaten eggs, and bake in a rather hot oven. When done cut in slices, and serve with hard and brandy sauces. Plain cream may be served separate. Baked apricot roll, blackberry roll, huckleberry roll, or loganberry roll. Prepare in the same manner as apple roll, using the fruit desired. Cabbage soup, Normande. Separate the outside leaves and the core of a head of cabbage. Put both the leaves and core in a casserole with five pounds of beef bones, one onion, one carrot, a bouquet garni, and a handful of salt. Bring to a boil, season, and boil for two and one-half hours. Slice the rest of the cabbage very thin, place in another casserole, add three ounces of butter, and fry until the moisture is out. Then drain off the butter, and strain the beef and cabbage broth over it. Let it boil slowly for an hour. Season with salt and pepper, and add some bread crust cut in small squares

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