Cabbage, Peasant Style

Parboil half a cabbage for fifteen minutes, remove the core, drain and braise; when well done drain once more and suppress the hard parts; mash the remainder with a spoon, seasoning with salt, pepper and nutmeg. Have a linen bag two and a quarter inches in diameter; fill it with the seasoned cabbage and tie it firmly, pressing it down tight; lay this under a weight to get thoroughly cold, then cut it into even slices remove the pieces of linen and dip each slice in beaten egg and then in bread-crumbs; fry in clarified butter and dress in a circle. To fill the center chop up finely the other half of the cabbage, after blanching it for ten minutes and draining very dry; put it into a saucepan with fresh butter, and fry colorless; season, moisten with broth (No. 194a), and let simmer until thoroughly done and the liquid reduced, then drain off the fat and thicken with a little veloute sauce (No. 415) and fresh butter; lay this inside the circle as described above.