2103—Sou-fassum Provençal

Parboil and cool the cabbage as above; remove the outer large leaves, and set them on a net.

Upon this litter of cabbage leaves lay the following products, mixed:—

The inside leaves of the cabbage, chopped up and seasoned; one-half lb. of ciseled and No. 273, Blanchings white of a leek; one and three-quarter lbs. of sausage-meat; six oz. of lean bacon, cut into dice and frizzled; one chopped onion, fried in butter; two chopped tomatoes; a crushed clove of garlic; three oz. of No. 273, Blanchings rice and four oz. of fresh, young peas.

Gather up the ends of the net, and close it in such a way as to reconstruct the cabbage.

Cook it in mutton broth or in ordinary stock for three and one-half or four hours.

Serve the sou-fassum plain, on a round dish.