Choux Farci Pour Garniture - Stuffed Cabbage For Garnishing

Stuffed cabbage may be prepared for garnishing, as explained above, but instead of a whole head being used, only a few leaves should be taken; these may either be rolled or small heads may be shaped; the chestnuts may either be bruised or left out entirely.

Paupiettes De Choux A La Piemontaise - Cabbage Rolls, Pledmontese Fashion

Parboil the cabbage leaves for 15 minutes; prepare the stuffing as explained before, replacing the chestnuts by rice parboiled in salted water; fill and roll up the cabbage leaves Line a saucepan with vegetables and slices of fat smoked ham, place the rolled cabbage thereon, moisten with stock and cook for 30 minutes.

Drain the rolls; strain the stock in which they were cooked, take off the fat, and reduce the stock with half each of brown and tomato sauce, season, and pour over the rolls.

Concombres A La Creme - Cucumbers In Cream

Cut a medium-sized cucumber lengthwise in 4; cut from this uniform sized pieces about 1 to 11/2 inches long; pare these pieces nicely; parboil for a few minutes, and drain. Set them in a sautoir with a piece of butter, season with salt and a pinch of sugar, cover the pan, and place it over a mild fire to cook slowly until tender, then add some cream sauce, shuffle gently and season to taste.

Concombres A L'espagnoles - Cucumbers, Spanish Style

Cook as above, but instead of cream sauce add half Madeira and half tomato sauce.

Concombres Farcis - Stuffed Cucumbers

Peel some cucumbers, cut them lengthwise in half, remove the seeds with a vegetable scoop and parboil the cucumbers for 3 or 4 minutes; then drain and stuff them with sausage meat to which d'Uxelle and bread crumbs are added. Cover the cucumbers with thin slices of fat salt pork, and place them in a buttered pan; moisten with a little stock and cook them in a slow oven from 30 to 40 minutes. Serve with brown sauce.

Note. - If to be served as a garnishing, pick out cucumbers not too large, cut them transversely in pieces 2 inches in length, peel and scoop them out, and finish as explained above.

Choux Marin Bouilli : Sauce Creme, Sauce Hollan-daise, Sauce Maltaise - Boiled Sea Kale : Cream Sauce, Dutch Sauce, Maltese Sauce.

Take off the leaves, wash and tie in bundles the same as asparagus, boil in lightly salted water, and when done, drain, serve on a napkin, and give the above sauces separately.

Choux Marin Braise : Au Jus, au Veloute, a la Moelle, au Parmesan - Braised Sea Kale: With Gravy, with Veloute, with Marrow, with Parmesan Cheese.

Proceed as in Braised Celery.

Choux De Bruxelles Saute - Brussel Sprouts Sauted

Clean the sprouts, wash them well and boil in an abundance of lightly salted water; immerse in cold water as soon as they are done, and drain.

Heat some butter in an omelet pan, add the sprouts, season with salt, pepper and nutmeg; toss over the fire until thoroughly hot, and serve.