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Classic
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page 179
FRENCH WAY OF COOKING CABBAGE.
Chop cold boiled white cabbage and let it drain till perfectly dry; stir in some
melted butter to taste; pepper, salt and four tablespoonfuls of cream; after it
is heated through add two well-beaten eggs; then turn the mixture into a
buttered frying-pan, stirring until it is very hot and becomes a delicate brown
on the under side. Place a hot dish over the pan, which must be reversed when
turned out to be served.
SOUR-CROUT.
Barrels having held wine or vinegar are used to prepare sour-crout in. It is
better, however, to have a special barrel for the purpose. Strasburg, as wellas
all Alsace, has a well-acquired fame for preparing the cabbages, They slice very
white and firm cabbages in fine shreds with a machine made for the purpose. At
the bottom of a small barrel they place a layer of coarse salt, and alternately
layers of cabbage and salt, being careful to have one of salt on the top. As
each layer of cabbage is added, it must be pressed down by a large and heavy
pestle, and fresh layers are added as soon as the juice floats on the surface.
The cabbage must be seasoned with a few grains of coriander, juniper berries,
etc. When the barrel is full it must be put in a dry cellar, covered with a
cloth, under a plank, and on this heavy weights are placed. At the end of a few
days it will begin to ferment, during which time the pickle must be drawn off
and replaced by fresh, until the liquor becomes clear. This should be done every
day. Renew the cloth and wash the cover, put the weights back, and let stand for
a month. By that time the sour-crout will be ready for use. Care must be taken
to let the least possible air enter the sour-crout, and to have the cover
perfectly clean. Each time the barrel has to be opened it must be properly
closed again. These precautions must not be neglected.
This is often fried in the same manner as fried cabbage, excepting it is first
boiled until soft in just water enough to cook it, then fry and add vinegar.
TO BOIL RICE.
Pick over the rice carefully, wash it in warm water, rubbing it between the
hands, rinsing it in several waters, then let it remain in cold water until
ready to be cooked. Have a sauce-pan of water slightly salted; when it is
boiling hard, pour off the cold water from the rice, and sprinkle it in the
boiling water by degrees, so as to keep the particles separated. Boil it
steadily for twenty minutes, then take it off from the fire, and drain off all
the water. Place the sauce-pan with the lid partly off, on the back part of the
stove, where it is only
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