Cabbage in Ballotines—Stuffed

Cut each of two clean cabbages in half, plunge them into boiling salted water and boil for fifteen minutes; then drain, refresh and press out all the water. Dampen some pieces of linen six by five inches; lay over each a thin slice of fat pork four by three inches, and on this spread a blanched cabbage leaf, mincing the heart-leaves up finely. Fry in lard four ounces of finely chopped onion, and one pound of chopped mushrooms; when the moisture has been evaporated from the latter add the minced cabbage, season with salt and pepper, then add half a pound of cooked sausage meat, and half a pound of boiled rice; thicken this preparation with a few raw egg-yolks and range it in the center of the spread-out leaves; roll each one in the shape of a sausage, then in the bards of fat pork, and lastly in the linen; tie both ends the same as a boned turkey. Lay them in a sautoir, cover with more slices of fat pork, and pour in some unskimmed broth (No. 194a), then let cook for two hours; free the stock from fat, strain it through a sieve and reduce it with as much espagnole sauce (No. 414). Unwrap the ballotines, remove the pork and dress them in the center of a dish, covering over with a third part of the sauce, and serving the remainder in a sauce-boat.