The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
XIV

Cabbages & Greens

24 recipes

  1. 2703Brussels Sprouts a la Baroness
  2. 2704Brussels Sprouts Sauted
  3. 2705Cabbage in Ballotines—Stuffed
  4. 2707Red Cabbage a la Montargis
  5. 2708Kohl-Rabies, Housekeeper's Style
  6. 2709Kohl-Rabies, Stuffed
  7. 2715Stuffed Cauliflower a la Bechamel—Baked
  8. 2716Cauliflower a la Villeroi, Fried and Sauted with Fine Herbs
  9. 2717Cauliflowers with Cheese—Baked
  10. 2718Cauliflowers with Fried Bread-Crumbs
  11. 2719Cauliflowers, Broccoli, or Sea Kale, with White, Butter or Cream Sauce
  12. 2728Chicory Timbales
  13. 2729Chicory with Cream
  14. 2740Endives or Escaroles Glazed
  15. 2751Lettuces Chopped with Croutons
  16. 2752Lettuces Stuffed and Fried
  17. 2753Lettuces with half-Glaze Sauce—Stuffed
  18. 2754Lettuces with Thickened Gravy—Braised
  19. 2816Cos Lettuce a la Rudini-Stuffed
  20. 2818Sorrel with Gravy
  21. 2820Spinach with Bechamel Sauce and with Cream
  22. 2821Spinach a la Noailles
  23. 2822Spinach a la Rougemont
  24. 2823Spinach, English Style
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