Chapter XVIII · Vegetables and Farinaceous Products · No. 2106
Built upon: No. 2104Cabbages for Garnish.—A
2106—Cabbages for Garnish.—C
Parboil the necessary quantity of cabbage leaves, in accordance with the number of balls required. Cool them; spread them out; garnish the middle of each with one tablespoonful of pilaff rice, mixed with foie-gras purée, and close up the leaves to form small packets.
Braise as in the case of No. 2104, Cabbages for Garnish.—A.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2106, p. 641. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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