Cabbage with Mashed Potatoes

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

six good sized potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
a small cabbage ↝ Cabbage, raw [Vegetables and Vegetable Products]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pinch of white pepper ↝ Spices, pepper, white [Spices and Herbs]
a gill of thick cream
puff paste
prettily cut croûtons

Instructions (9)

Peel and boil the potatoes.
When cooked, rub the potatoes through a wire sieve.
Wash the cabbage well and cook it in lightly salted boiling water until tender.
Press the cooked cabbage to remove water and rub it through a wire sieve.
Mix the potato and cabbage purées together with butter, white pepper, and thick cream.
Stir the mixture in a bain marie until hot.
Dish up in a pile.
Garnish with little strips of puff paste or prettily cut croûtons arranged around the base.
Serve while very hot.

Original Text

Cabbage with Mashed Potatoes.
(Chou à la Purée de Pommes de Terre.)
Take six good sized potatoes, peel and boil them, and when cooked rub them through a wire sieve. Take a small cabbage that has been well washed and cooked till quite tender in boiling water lightly seasoned with a little salt, then pressed from the water and rubbed through a wire sieve; mix the two purées together with two ounces of butter, a pinch of white pepper, and a gill of thick cream, stir all together in the bain marie till hot, then dish up in a pile, and garnish with little strips of puff paste or prettily cut croûtons, arranged round as a border, and serve while very hot.

Notes

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