Chapter XVIII · Vegetables and Farinaceous Products · No. 2105
2105—Cabbages for Garnish.—B
Prepare the cabbage as above; insert into the centre of each ball a portion of smooth pork forcemeat, the size of a pigeon’s egg, and braise in the same way.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2105, p. 641. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →