Cabbages for Garnish A

Ingredients

• two cabbage leaves
• season them with salt
• season them with pepper
• a small portion of them
• set them one by one in a sautépan

Method

1. 1

   Chop up the remains of the cabbage; season them with salt and pepper; put a small portion of them on each of the leaves; close the latter in the shape of balls, and set them one by one in a sautépan.

2. 2

   Then proceed, for the cooking, as directed under ‘Braised Cabbage.’

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 368. The excerpt below is the record exactly as published.

a small portion of them on each of the leaves; close the latter in the shape of balls, and set them one by one in a sautépan. Then proceed, for the cooking, as directed under ‘‘ Braised Cabbage.” 2105—CABBAGES FOR GARNISH.—B Prepare the cabbage as above; insert into the centre of each ball a portion of smooth pork forcemeat, the size of a pigeon’s egg, and braise in the same way. 2106—CABBAGES FOR GARNISH.—C Parboil the necessary quantity of cabbage leaves, in accord- ance with the number of balls required. Cool them; spread them out; garnish the middle of each with one tablespoonful of pilaff rice, mixed with foie-gras purée, and close up the leaves to form small packets. Braise as in the case of No. 2104. 2107—SCOTCH KALE (Chou frisé), SPRING CABBAGE (Choux de Printemps), BROCCOLI LEAVES, TURNIP-TOPS These various kinds of greens are prepared in the English way, as described above, or they may be prepared with butter, like Brussels sprouts. The two above-mentioned modes of preparation are the only ones that suit them. rt 642 GUIDE TO MODERN COOKERY 2108—CAULIFLOWER AND BROCCOLI (Chou-fleur et Broccoli) Broccoli differs from cauliflower in the colour of its flower and the arrangement of the parts of the latter. In the broccoli the flower is of a deep violet. English broccoli never reach the size of those grown in the South of France. Many do not even grow to a head, while their flowers—the size of hazel-nuts—are scattered among the interstices of the surrounding leaves. Cauliflowers and large broccoli allow of the same treatment. 2109—CHOU-FLEUR A LA CREME Cut the cauliflowers into bunches; remove the small leaves which are attached, and cook the cauliflower in salted water. Thoroughly drain; set the bunches in a timbale, reconstruct- ing the cauliflower in so doing, or on a dish covered with a folded napkin, and serve a cream sauce separately. 2110—CHOU-FLEUR AU GRATIN Having well drained the cauliflower, dry it in butter for a few minutes; mould it in a bowl, and pour a few tablespoonfuls of Mornay sauce into it. Coat the bottom of a dish with the same sauce, and turn out the cauliflower on the dish; completely cover with Mornay sauce; sprinkle with grated cheese mixed with raspings; bedew with melted butter, and set the gratin to form. 2111—CHOU-FLEUR A LA MILANAISE Set the cauliflower on a buttered dish sprinkled with grated cheese. Also sprinkle the cauliflower with cheese; add a few pieces of butter, and set the gratin to form. On taking the dish out of the oven, sprinkle the cauliflower with nut-brown butter, and serve immediately. 2112—CHOU-FLEUR A LA POLONAISE Thoroughly drain the cauliflower, and set it on a buttered dish. Sprinkle it with chopped, hard-boiled egg-yolks and chopped parsley, mixed. When about to serve, bedew with nut-brown butter, in which one-half oz. of fine bread-crumbs (per three oz. of butter) should have been fried. 2113—CAULIFLOWER WITH VARIOUS SAUCES Cook the cauliflower in salted water. Drain it thoroughly, and set it in a timbale. Serve at the same time either a sauce- boat of Melted Butter, a Butter, a Hollandaise, or a Mousseline sauce, &c. VEGETABLES AND FARINACEOUS PRODUCTS 643 2114—PUREE DE CHOU-FLEUR dite A LA DUBARRY Cook the cauliflower in salted water; drain it well; rub it through tammy, and combine the resulting purée with one quarter of its bulk of somewhat firm, mashed potatoes with cream. Heat; add butter away from the fire, and dish in a timbale. BRUSSELS SPROUTS (CHOUX DE BRUXELLES) 2115—CHOUX DE BRUXELLES A L’ANGLAISE Cook them in salted water; drain them well, and dish them on a drainer or in a timbale. 2116—CHOUX DE BRUXELLES A LA CREME Cook the sprouts; drain them well without cooling them; stew them in butter, and chop them up. Then combine them with as much fresh cream as possible. 2117—CHOUX DE BRUXELLES SAUTES Cook them, and, after having thoroughly drained them, throw them into an omelet-pan containing some very hot butter. Toss them until they are nicely frizzled; dish them in a tim- bale, and sprinkle them with chopped parsley. 2118—CHOUX DE BRUXELLES AU BEURRE Cook them, keeping them somewhat firm, and drain without cooling them. Put them into a sautépan ; season them with salt

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