162. GARNISH OF BRAIZED CABBAGES.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
braizing cabbages
Instructions (11)
  1. Trim, wash, and thoroughly cleanse four good savoy cabbages.
  2. Cut them in halves, and boil them in water for a quarter of an hour.
  3. Refresh them in cold water, drain them, and place them on a napkin.
  4. Cut the stalks away, season them with salt and minionette pepper, tie them up with a string—joining two halves together.
  5. Cover the bottom of a stewpan with thin layers of fat bacon.
  6. Place the cabbages in it.
  7. Add a carrot, an onion stuck with three cloves, and a faggot of parsley, thyme, and bayleaf.
  8. Moisten with sufficient broth to cover the cabbages, and spread a buttered round of paper over the whole.
  9. Set them on the fire to boil, place the lid on the stewpan and allow it to remain gently boiling on a very slow fire for about an hour, when they will be done.
  10. Drain the cabbage on to a sieve, remove the strings, press it in a napkin so as to be able, afterwards, to cut it into square, oblong, round, or oval shapes, according to taste.
  11. Use to garnish the entrée or remove it is intended for.
Original Text
162. GARNISH OF BRAIZED CABBAGES. TRIM, wash, and thoroughly cleanse four good savoy cabbages, cut them in halves, and boil them in water for a quarter of an hour; refresh them in cold water, drain them, and place them on a napkin; cut the stalks away, season them with salt and minionette pepper, tie them up with a string—joining two halves together; cover the bottom of a stewpan with thin layers of fat bacon, place the cabbages in it; add a carrot, an onion stuck with three cloves, and a faggot of parsley, thyme, and bayleaf; moisten with sufficient broth to cover the cabbages, and spread a buttered round of paper over the whole; then, set them on the fire to boil, place the lid on the stewpan and allow it to remain gently boiling on a very slow fire for about an hour, when they will be done. Then drain the cabbage on to a sieve, remove the strings, press it in a napkin so as to be able, afterwards, to cut it into square, oblong, round, or oval shapes, according to taste; and therewith garnish the entrée or remove it is intended for.
Notes
—