2098—Choux Rouges à la Flamande

Quarter the cabbages, suppress the outside leaves and the stumps, and cut the trimmed leaves into a fine julienne. Season with salt, pepper, and nutmeg; sprinkle with vinegar, and put this julienne into a well-buttered earthenware cocotte. Cover and cook in a moderate oven.

When the cooking is three-parts done, add four peeled and quartered russet apples and a tablespoonful of moist or powdered sugar.

Take note that the cooking must be gentle from start to finish, and that the only moistening should be the vinegar.