Paupiettes de choux verts

Ingredients

• Blanched cabbage leaves
• chopped cooked onions
• gherkin
• capers
• anchovies
• blended with tartare sauce

Method

1. 1

   Mask blanched cabbage leaves with a mixture of chopped cooked onions, gherkins, capers, and anchovies blended with tartare sauce.

2. 2

   Roll, cut into pieces about one and a half inches long, macerate, and serve.

Nutrition per serving

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 9. The excerpt below is the record exactly as published.

blended with tartare sauce, and served in the shape of a herring. Harengs Lucas — Strips of smoked herrings, seasoned with Cambridge sauce, served on glass dishes. Harengs marines — Are soused herrings. Harengs remoulade — Fillets of smoked herrings, cut in diamond shape, mixed with remoulade sauce. Hors H'CEuvres General. 11 Harengs sales fume — Bloaters. Harengs saurs — Are fillets of salted and smoked herrings preserved in oil with pimento. Huitres — Oysters, served in own shell on pounded ice, with lemon or lime, and bread and butter. Huitres en cocktail — Served with cocktail sauce (American). Huitres marinees — Marinated oysters (preserved). Jarnbon — Ham for hors d'oeuvres is thinly cut, rolled, and garnished with chopped aspic. Jarnbon de Brahenham — Jarnbon d'Espagne — Smoked Spanish ham. Jarnbon de Strasbourg — Strasburg ham. Jarnbon de Westphalie — Smoked Westphalian ham. Jarnbon fume — Smoked ham. Karoli Ouida — Small Carolines, filled with caviar and aspiced over. Lamproie a VJiuile — Preserved lamprey, as tunny fish. Langue de renne fumee — Smoked cooked reindeer tongue. Langue fumee — Smoked cooked tongue. Langue Busse — Smoked cooked Russian tongue. Lax d la Doria — Lax, served with cucumber salad. Lax fume a Vhuile — Smoked lax (salmon) preserved in oil. Maquereaux a Vhuile — Smoked filleted mackerel in oil. Maquereaux au vin blanc — Marinated fillets of mackerel, with white wine and spice. Maquereaux fume — Kippered mackerel, sliced and served. Maquereaux marines — Marinated fillets of mackerel. 12 The New Practical Cookery Guide. Melon — Iced, sliced, and served with powdered ginger. Nids de Chartres — A nest cut out of bread, fried ; when cold masked with sieved foie gras to imitate straw, a few foie gras egg-shape pieces in centre. (Eufs de pluviers — Plover’s eggs, served hard-boiled. CEufs de pluviers a la Christiana — Served in smal], light paste tartlets lined with creamed puree of foie gras and truffe, aspiced over. (Eufs de pluviers Belle Vue — Shelled, dressed in small croustades of blanched and seasoned cucumber, aspiced over and decorated. ( Eufs de pluviers en aspic — Placed in decorated aspiced moulds, filled ; when cold served on rice stands, or socle. (Eufs de pluviers moderne — Done in aspic in charlotte moulds, decorated with fancy cut carrots, turnips, peas, etc., Chartreuse fashion, and served with vegetable salad. (Eufs de vanneaux — Lapwing’s eggs ; are prepared and served same as plover’s eggs. (Eufs far cis — Are hard-boiled eggs cut in halves and farced with various mixtures or puree, served on small croutes. (Eufs far cis a V 01 ea — Are farced with a creamed puree of cooked ham, olives, and fresh butter, highly seasoned, and served on anchovy croutes. C Eufs farcis Baroda — Farced with a paste of an- chovies, hard eggs, and curry, served in croustades. Hors B'CEuvres General. 13 CEufs farcis Billon — Farced with a fine salpicon of mushrooms, truffles, pickled walnut, blended with port wine and ketchup, sieved hard eggs over. Olives — Spanish and French ; they are moistened with a little sherry or madeira over them, in glass dishes. Olives a V Alsacienne — Stoned and farced with highly seasoned puree of foie gras and cooked ham. Olives a la Madras — Mixed with curried chutney. Olives farcies — Stoned and farced with anchovy paste. Olives farcies iartare — Farced with tartare sauce. Pain a la Frangaise — Are small finger-shaped rolls, filled with various purees, and served as sandwiches. Pain Varsovienne — Filled with Russian salad. Paupiettes d V Allemande — Blanched red cabbage leaves, masked with a mixture of chopped gherkins, capers, smoked herrings, grated horse- radish blended with mayonnaise, rolled firmly, and cut about one inch and a half long, macerated, and served. Paupiettes d'anchois nigoise — Anchovy fillets, rolled as paupiettes and farced with a mixture of chopped capers, gherkins, hard eggs, and fines herbes, blended with Vincent sauce, served on small round anchovy croutes. Paupiettes de ckoux verts — Blanched cabbage leaves, masked with a mixture of chopped cooked onions, gherkins, capers, anchovies

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