Sauerkraut (Choucroute)

Ingredients

• 10 lbs. of sauerkraut
• three medium-sized onions
• three quartered carrots
• six oz. of goose dripping or lard
• one lb. of blanched breast of bacon
• three oz. of juniper berries
• one-half oz. of peppercorns
• a pinch of salt
• a pinch of pepper
• one-half pint of white consomme
• a large faggot

Method

1. 1

   Soak old sauerkraut in cold water if necessary.

2. 2

   Drain and press out water.

3. 3

   Season with salt and pepper, place in a braising-pan lined with bacon.

4. 4

   Add carrots, onions, juniper berries, and peppercorns in a bag.

5. 5

   Moisten with consomme, cover with bacon, boil, then cook in the oven for five hours.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 366. The excerpt below is the record exactly as published.

a pinch of salt, one oz. of butter, and one-fifth pint of water. Cover the saucepan; boil quickly, and complete the cooking on the side of ‘the fire for from thirty to thirty-five minutes. Endives may thus be served plain, and constitute a very favourite vegetable or garnish. They may accompany all Relevés of butcher’s meat. Some cardoon recipes may also be applied to them, more particularly a la Mornay, a la Créme, and 4 la Milanaise—all of which suit them admirably. 2095—CABBAGES (Choux) From the culinary standpoint, cabbages may be divided into seven classes, as follows :— 1. White cabbages: used almost solely in the preparation of sauerkraut. 2. Red cabbages: used as a vegetable, as a hors-d’ceuvre, or as a condiment. 3. Round-headed or Savoy cabbages: specially suited to braising and the English method of cooking. 4. Scotch kale and spring cabbages: always prepared in the English fashion. 5. Cauliflowers and broccoli: the flower of these is most VEGETABLES AND FARINACEOUS PRODUCTS 639 commonly used, but the leaves are cooked in the English way when they are tender. 6. Brussels sprouts. 7. Kohlrabi: the roots of these may be dished as turnips, and the leaves cooked in the English way, provided they be young and tender. 2096—WHITE CABBAGES (Choux Blancs) In an extreme case, these cabbages may be braised like the green Savoys, but they are usually too firm, and they are there- fore only used in the preparation of sauerkraut. : 2097—SAUERKRAUT (Choucroute) If the sauerkraut be somewhat old, set it to soak in cold water for a few hours. It is best, however, to avoid this measure, if possible, and to use only fresh sauerkraut. When about to cook it, drain it, if it has been soaked, and press all the water out of it. Then pull it to pieces in such a way as to leave no massed leaves; season it with salt and pepper, and put it into a braising-pan lined with slices of bacon. Add, for ten lbs. of sauerkraut, three quartered carrots, three medium-sized onions, each stuck with a clove, a large faggot, three oz. of juniper berries and one-half oz. of peppercorns contained in a canvas bag, six oz. of goose dripping or lard, and one lb. of blanched breast of bacon

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