78 



HOW TO COOK 



slice of bread on the top is removed and some 

 melted meat jelly poured on. 



CABBAGE DOLMAS. 

 [Dolmas de chou a la turgus.) 



(Cabbage, forced beef or mutton, butter, salt, 

 pepper, rice, bouillon and soya.) 



The rice is half boiled with bouillon. The cab- 

 bage leaves are separated, the coarse ribs cut away 

 and the leaves slightly boiled, whereupon equal 

 parts of the rice and seasoned forced meats are 

 mixed and a spoonful put on each leaf, which is 

 then rolled firmly together and folded over. These 

 dolmas are set side by side, single layer, in a liber- 

 ally buttered saucepan, and sprinkled with spices ; 

 a little bouillon may be added. To be boiled with 

 short soup and frequently thinned, for two hours. 

 When finished, a little soya is added to the sauce. 

 If desired, the sauce may be thickened with a few 

 egg dotters and flavored with lemon juice. 



CABBAGE GALLOPS. 



Steam-roasted lamb's breast or mutton is cut into 

 small pieces and served in alternate layers with 

 browned cabbage, for which directions are already 

 given. To be poured over with Madeira sauce. 



SAURKBAUT. 

 (Fr. chou croute.) 



Saurkraut is by no means, if rightly made and 

 prepared for the table, the vulgar, appetite-turning 

 article of diet that prejudice has made it. If fair 



