(2705). Cabbage In Ballotines - Stuffed (Choux Farcis En Ballotines)

Cut each of two clean cabbages in half, plunge them into boiling salted water and boil for fifteen minutes; then drain, refresh and press out all the water. Dampen some pieces of linen six by five inches; lay over each a thin slice of fat pork four by three inches, and on this spread a blanched cabbage leaf, mincing the heart-leaves up finely. Fry in lard four ounces of finely chopped onion, and one pound of chopped mushrooms; when the moisture has been evaporated from the latter add the minced cabbage, season with salt and pepper, then add half a pound of cooked sausage meat, and half a pound of boiled rice; thicken this preparation with a few raw egg-yolks and range it in the center of the spread-out leaves; roll each one in the shape of a sausage, then in the bards of fat pork, and lastly in the linen; tie both ends the same as a boned turkey. Lay them in a sautoir, cover with more slices of fat pork, and pour in some unskimmed broth (No. 194a), then let cook for two hours; free the stock from fat, strain it through a sieve and reduce it with as much espagnole sauce (No. 414). Unwrap the ballotines. remove the pork and dress them in the center of a dish, covering over with a third part of the sauce, and serving the remainder in a sauce-boat.

(2706). Cabbage, Peasant Style (Choux A La Paysanne)

Parboil half a cabbage for fifteen minutes, remove the core, drain and braise; when well done drain once more and suppress the hard parts; mash the remainder with a spoon, seasoning with salt, pepper and nutmeg. Have a linen bag two and a quarter inches in diameter; fill it with the seasoned cabbage and tie it firmly, pressing it down tight; lay this under a weight to get thoroughly cold, then cut it into even slices- remove the pieces of linen and dip each slice in beaten egg and then in bread crumbs; fry in clarified butter and dress in a circle. To fill the center chop up finely the other half of the cabbage, after blanching it for ten minutes and draining very dry: put it into a saucepan with fresh butter, and fry colorless; season, moisten with broth (No. 194a), and let simmer until thoroughly done and the liquid reduced, then drain off the fat and thicken with a little veloute sauce (No. 415) and fresh butter; lay this inside the circle as described above.

(2707). Red Cabbage A La Montargis (Choux Rouges A La Montargis)

Divide two red cabbages in four pieces, remove the core and the hard stalks from the leaves: mince finely, wash and drain. Place in a saucepan half a pound of butter, and half a pound of bacon cut in quarter-inch squares; first blanch them, then let fry in the butter, and add the cabbage, salt, pepper and nutmeg; moisten with a pint of broth (No. 194a) and a gill of brandy. Have six sour apples, peel, round and core them with a tin tube five-eighths of an inch in diameter; lay them in with the cabbage, and cover the top with a buttered paper; cook in a slow oven for two hours and a half. Just when ready to serve remove the fat and dress the cabbage in the center of a dish with the apples around, arranging a small Chipolata sausage (No. 754) between each one.

(2819). Sauerkraut Garnished (Choucroute Garnie)

Butter the bottom of a saucepan; lay in two pounds of fresh sauerkraut washed in several waters: in the center arrange a quarter of a pound of bacon and a quarter of a pound of goose or chicken fat: moisten to its height with broth (No. 194a), and in the middle lay an eight-ounce cervelas saus-age, one onion or carrot cut in four and a garnished bunch of parsley (No. 103); cover over with buttered paper and cook for two hours or more; the moistening should be reduced when the sauerkraut is done; drain off the fat, takeout the bacon sausage and vegetables, and add to the sauerkraut one gill of white' wine,a piece of kneaded butter (No. 579) and three ounces of plain butter divided in small pats. Suppress the bacon rind, cut it and the sausage into slices and dress them around the sauerkraut as a garnishing; thicken the sauce with some espagnole (No. 414). and serve separately.