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Classic
Cook Books
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page 175
White cabbage with cream.
Clean a cabbage head and cut away the stem; then cut it in small parts, which
scald in boiling water until soft. Take it out and place it in a strainer for
the water to run off. Melt some butter with flour and mix into it milk and
cream, 1/2 of each; sugar, salt and nutmeg to suit. When the sauce boils stir
into it 2 yolks; then put, in the cabbage and shake well without boiling, only
heating. Serve on platters with meat dishes.
Red cabbage a la Orleans.
Take a head of middle size, boil it in 1/2 gallon bouillon, wherein place an
onion lined with cloves, and 2 glasses red wine. Then spice it quite strong and
stew it. Makes a very fine dish.
Cauliflower with crabs.
Take a few fat crabs and clean them, scald them, and take good care of the meat,
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Classic
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