CAULIFLOWERS AND CABBAGES. 



77 



The cabbage head is treated as the preceding, a 

 sufficient space being dug out to give room for the 

 fieldfares, sausages and chestnuts. Tie and boil 

 in bouillon. Butter-sauce is prepared, to be mixed 

 with the cabbage soup and the melted and strained 

 marrow. This composed sauce to be boiled into 

 such thickness that it will adhere to the spoon. To 

 be poured over the cabbage when this is to be 

 served. 



A more plain preparation of filled cabbage, 

 simply using forced meat, slightly spiced with 

 grated nutmeg or other spices, instead of the field- 

 fares, etc., and to be served with butter-sauce, is a 

 very popular dish in Denmark. 



CABBAGE AU GRATIN. 

 {Chou au gratin.) 



(Cabbage, grated bread (rye or wheat), white 

 bread, butter, ten or twelve eggs, sausage, lamb's 

 breast and white sauce, bouillon, pepper and meat 



jelly). 



The cabbage is boiled tender with bouillon and 

 a little pepper, drained off, chopped fine and 

 mixed over a fire with six eggs and grated bread 

 until it makes a stiff dough, which is then mixed 

 with fine, thin slices of boiled lamb's breast and 

 sausage. To be made into dome shape, but not 

 high, on a dish, and to be covered with thin slices 

 of white bread overpoured with beaten egg dotters 

 and melted butter, and then baked in a suitably 

 warm oven. When it is to be served, a central 



