Choux Farcis Braisés au Beurre (Braised Stuffed Cabbage)

Ingredients

• 2 small spring cabbages
• 1/2 lb. mushrooms
• 1/2 lb. fat bacon
• 1/2 lb. fresh bread-crumbs
• 2 yolks of egg
• 1/2 lb. sausage meat
• 2 oz. butter
• 1 onion
• 1 clove, chopped parsley
• pepper
• salt
• 1 1/2 pints of stock
• 1 gill brown sauce

Method

1. 1

   Remove the outer leaves from the cabbages, parboil for 15 minutes, and cool.

2. 2

   Prepare stuffing with chopped mushrooms, sausage meat, bread-crumbs, parsley, and egg yolks.

3. 3

   Shape into small egg shapes, wrap in bacon, and braise in stock with an onion and butter for about an hour.

4. 4

   Serve hot with reduced gravy.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 13. The excerpt below is the record exactly as published.

Choux Farcis Brais6s au Beurre. (Braised Stuffed Cabbage.) 2 small spring cabbages, \ lb. mushrooms, \ lb. fat bacon, \ lb. fresh bread-crumbs, 2 yolks of egg, \ lb. sausage meat, 2 01. butter, i onion, i clove, chopped parsley, pepper, salt, etc., x\ pints of stock, i gill brown sauce. Remove the outside leaves from the cabbages, trim and wash well, plunge into cold water containing salt and a small piece of soda or moist sugar, parboil for 15 minutes, drain, and cool in fresh water, press them gently, cut each in two longways, remove the stalky parts, and spread the cabbages on a cloth. Prepare a stuffing with the mushrooms finely chopped, the sausage meat, the bread-crumbs, about a dessert- spoonful of chopped parsley, and the egg yolks, season with salt, pepper and grated nutmeg. Mix also an ounce of butter with the preparation, and make up into small egg shapes, cover well with cabbage leaves, and shape them neatly. Wrap each in a thinly cut slice of fat bacon, tie carefully with string, place them in a stew- pan or deep saute-pan, add the stock, a small onion stuck with a clove, and an ounce of butter. Set it in the oven and let braise gently for about an hour, baste from time to time. Drain the cabbage shapes, untie, remove the bacon and line with it a hot dish, range the cabbage shapes neatly on this. Remove the fat from the gravy, add the brown sauce and reduce to half glaze, strain over the dish, and serve hot. Vegetable Entrees. 39 Aul)§rgines, Sicilienne. (Egg Plants, Sieilian Style.) Slit. 4 aubergines (egg plants) lengthways and peel them. Season them with salt and paprika pepper ; then roll each slice in flour and fry them in clarified but- ter, take up and drain carefully. Prepare a stiff batter or paste with J lb. grated Par- mesan cheese and 2 yolks of eggs, suitably seasoned. Spread one side of each piece of aubergine and sandwich them together in twos. Dip them in a light frying batter and fry in deep fat or oil to a golden colour. Drain well on a cloth. Dish up and serve with a piquante tomato sauce. Cr6pinettes de Gourge k l'Irap6ratrice. (Vegetable Marrow Crepinettes.) I vegetable marrow, i lb. sausage meat, i pig's caul, seasoning, butter, demi-glace sauce, i egg, potato pur^e, fried parsley. Peel the vegetable marrow,cut it into halves lengthways, scoop out the soft portion and cut the rest into neat oblong or round slices (medallions). Blanch them in salted water and drain on a sieve. Pound the sausage meat in a mortar till smooth, add- ing the beaten yolk of an egg and a little cream or stock. Season to taste if found necessary, and rub through a fine sieve. With this farce envelop the pieces of vegetable marrow, and then wrap each piece so prepared in a piece of pig's caul, fixing the ends with a little white of egg Place them on a griller and baste with butter. Grill over a bright fire, allowing about 6 minutes each side. Brush over with butter occasionally. Dish up neatly in the centre of a potato puree border, garnish with fried parsley, and send to table with a boat of rich gravy or demi-glace sauce. 40 Recherche 'Entrees. Timbales de B16 Vert. (Green Corn Tlmbales.) Beat up three eggs, season with salt, and paprika or cayenne, add a gill of milk, \ gill of cream, and \ pint of green corn. Fill up some well buttered timbale moulds, and stand in a saute-pan of boiling water, cover with buttered paper and bake for about 20 minutes. Turn out on to a hot dish, and serve with hot bechamel sauce, enriched with a little cream, containing some lemon juice, finely chopped parsley and chervil. Cassolettes de C616ri et Macaroni. (Celery and Macaroni Cassolettes.) Trim and wash 2 heads of white celery, boil it till tender in milk and water, seasoned with salt and a bay- leaf. Drain the celery, and cut it into i-inch lengths. Cook likewise 2 oz. of macaroni (spaghetti) in salted water and when done drain on a sieve and cut into short pieces. Heat up i| gills of rich white sauce (bechamel or velout^), put in the celery and macaroni, season with white pepper and a grate of nutmeg, and let the whole simmer gently for 15 minutes or longer. Great care must be taken so as not to break the celery or macaroni. Have ready 9-10 oblong or oval cassolette cases lined with thin nouille paste and baked (blind) to a golden brown. Fill these with the above prepara- tion. Dish up on a hot entree dish and serve. Petits Souffles au C616ri. (Small Celery Souffles.) \ lb. of the white part of celery, a small blade of mace, I oz. butter

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