Cut some medium-sized kohl-rabies in four equal parts, or if very large, then in six or eight; peel and pare them into crescent olive form, obtaining about three pounds in all. Blanch these in boiling salted water, refresh and drain once more. Put six ounces of flutter into a saucepan and when very hot and cooked to hazel-nut (No. 567) lay in the blanched kohl-rabies and toss them so they do not color: moisten with broth (No. 104a), let cook, reduce to a glaze and when serving dilute with a pint of bechamel sauce (No. 409), also adding three ounces of fresh butter, a very small lump at a time.

(2709). Kohl-Rabies, Stuffed (Choux Eaves Farcis)

Shape them perfectly round and all of uniform size; empty out the insides and stuff them while raw, or else blanch them first in boiling salted water for a few moments; the stuffing consists of godiveau forcemeat (No. 85), having truffles, mushrooms and parsley, all chopped up, mixed in with it; range them in a sautoir lined with fat pork and moisten with a little gravy (No. 404); when done drain and strain the stock, remove all of its fat and reduce it with as much espagnole sauce (.No. 414). Lay the kohl-rabies over the sauce and serve.