Bourgeoise Garnishing

Have two pounds of cabbage, parboiled and cooked with half a pound of salt pork, blanched for fifteen minutes, moisten with a quart of strained broth (No. 194a), and its fat. Twenty pieces of small cork shaped turnips, blanched and cooked in broth, reduced to a glaze just when cooked. Twenty small pear-shaped carrots, blanched, cooked in broth, and reduced to a glaze just as they are finished. Twenty small, blanched, braised and glazed onions. Dress the cabbage on both ends of the meat, garnishing the former with the salt pork cut in slices, and group the carrots, turnips, and onions around in alternate clusters. Serve separately a gravy (No. 404) thickened with ospagnole sauce (No. 414), and well reduced.