Puree of Milan or Savoy Cabbage

Divide a cabbage into four parts; remove the core, then blanch, drain, refresh and shred it finely; fry two tablespoonfuls of chopped shallot in four ounces of butter, add four ounces of minced mushrooms, a tablespoonful of chopped parsley, and some sait to season, then the cabbage, one quart of broth (No. 194a), and two ounces of butter; let simmer until done to perfection, and when the liquid is entirely reduced, add two pints of bechamel sauce (No. 409), press through a sieve, and keep it very warm until serving; then add two ounces of fresh butter.