Stuffed Cabbages

Ingredients

• a couple of nice white cabbages
• salt
• some minced tongue
• foie-gras
• fowl's liver
• the yolks of two eggs
• butter
• rich gravy

Method

1. 1

   Remove outer leaves from cabbages, wash in salt water, and parboil.

2. 2

   Make stuffing with minced tongue, foie-gras, and fowl's liver mixed with egg yolks.

3. 3

   Stuff cabbages, flour, dip in egg yolks, and fry until pale.

4. 4

   Cook with butter and gravy, serve with fried sippets.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 44. The excerpt below is the record exactly as published.

Stuffed Cabbages (Choux Farcies) Remove all the outer leaves from a couple of nice white cabbages, and wash them in salt and water then parboil them. Make a stuffing of some minced tongue, foie-gras, and fowl's liver, which must be mixed into a paste with the yolks of two eggs ; put this forcemeat between the leaves of the cabbages, taking care not to break them and not to spoil the shape of the cabbage. Flour the cabbages, dip them into the yolks of two eggs, and fry them delicately to a pale colour. Then cook them with butter and rich gravy

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