Choux farcis au Jieurre

Ingredients

• 2 medium-sized cabbages
• 1 lb. mushrooms
• 1 lb. fat bacon
• ^ lb. fresh bread-crumbs
• 4 yolks of eggs
• ijr lb. sausage-meat
• 2 oz. of butter
• 1 onion
• chopped parsley
• pepper
• salt
• 1 quart of stock
• 1 gill brown sauce

Method

1. 1

   Remove loose leaves from cabbages, parboil, cool, and prepare stuffing with sausage-meat, mushrooms, bread-crumbs, parsley, and egg-yolks.

2. 2

   Fill cabbages, wrap in bacon, braise in stock for about an hour and a half.

3. 3

   Drain, remove fat, and serve with reduced gravy.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 385. The excerpt below is the record exactly as published.

Choux farcis au Jieurre. — 2 medium-sized cabbages, i lb. mushrooms, 1 lb. fat bacon, ^ lb. fresh bread-crumbs, 4 yolks of eggs, ijr lb. sausage-meat, 2 oz. of butter, 1 onion, 1 clove, chopped 454 THE NEW CENTURY COOKERY BOOK parsley, pepper, salt, die., 1 quart of stock, 1 gill brown sauce , No. 236). Remove the loose leaves from the cabbages, trim and wash well, plunge into cold water containing salt and a small piece of soda or moist sugar, parboil it for fifteen minutes, strain and cool in fresh water, press them gently, cut in twos lengthways, remove the stalky parts, and put the cabbages on a cloth. Prepare a stuffing with the sausage-meat, the mushrooms finely chopped, the bread-crumbs, about a dessertspoonful of chopped parsley

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