Chou Farci
From A guide to modern cookery, 1909
Serves 6
Serve with reduced braising-liquor.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 367. The excerpt below is the record exactly as published.
CHOU FARCI Take a medium-sized round-headed or Savoy cabbage; parboil it; cool it, and suppress its stump. Slightly open out its leaves, and insert between them raw or cooked mince- meat, combined with chopped onion and parsley, and highly seasoned. Reconstruct the cabbage, pressing it closely to- gether; wrap it in slices of bacon; string it, and braise it gently for three hours with stock and stock fat. When about to serve, drain the cabbage; remove the string and the slices of bacon; set it on a dish, and cover it with a few tablespoonfuls of the braising-liquor, cleared of all grease, reduced, and thickened with some half-glaze sauce. Send what remains of the braising-liquor separately. N.B.—The preparation is improved if the mince-meat with which the cabbage is stuffed be combined with a quarter of its bulk of pilaff rice and the same quantity of foie-gras fat. VEGETABLES AND FARINACEOUS PRODUCTS 641 2103—SOU-FASSUM PROVENCAL Parboil and cool the cabbage as above; remove the outer large leaves, and set them on a net. Upon this litter of cabbage leaves lay the following pro- ducts, mixed :— The inside leaves of the cabbage, chopped up and seasoned; one-half lb. of ciseled and blanched white of a leek; one and three-quarter Ibs. of sausage-meat; six oz. of lean bacon, cut into dice and frizzled; one chopped onion
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