Take a nice spring cabbage, split it, and wash in salt and water; put it in a saucepan of boiling water for ten minutes. Take it up, drain well on a sieve, put it in a casserole pot for one hour to braise with a little butter, and pepper and salt to taste, but no stock or water.

Chou a la Creme is made when cabbages have come to their full maturity, and are hard of heart and large of circumference. Boil till quite tender, chop roughly, and then pass through a hair sieve; add thick cream fairly liberally, and serve ' piping hot' and well seasoned, with golden-brown strips of fried bread leaning up against the cabbage all round.