Choux-Itaves a la Menagere
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 385. The excerpt below is the record exactly as published.
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 and a half ; baste from time to time. Drain the cabbages, remove the fat, and dish up. Take the fat off the gravy, add the brown sauce, and reduce to half-glaze ; strain over the cabbages, and serve. 1353. Choux-Itaves a la Menagere. — Peel some kohl-rabis (a species of turnip), cut each in quarters and pare neatly (olive shapes), blanch and drain. Cook them in nut-brown butter and finish stewing in a light brown sauce ; season
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