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Classic
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page 84
and give it half cooking in salt water. Put it upside down to drain, then open
the leaves one by one until the heart is exposed and on this put the stuffing.
Bring up all the leaves, close them and tie with thread crosswise.
The stuffing can be made with milk veal stewed alone, or with sweetbread or
chicken liver, all chopped fine. To make it more delicate, add some balsamella
(No. 54) a pinch of grated cheese, one yolk of egg and a taste of nutmeg.
Complete the cooking of the cabbage in the sauce of this stew, adding a little
butter, on a low fire or in the oven kept low.
Instead of filling the whole cabbage, the larger leaves may be filled one by
one, rolling and tying them.
113
SIDE-DISH OF SPINACH
(Spinaci per contorno)
After cooking the spinach in boiling water and chopping them fine, the spinach
can be cooked in different ways:
1. With butter, salt and pepper, adding a little brown stock, if you have it, or
a few tablespoonfuls of broth, or milk.
2. With onion sauce (onion chopped very fine) and butter.
3. With butter salt and pepper, adding a very small pinch of grated cheese.
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