A cabbage purée (Purée de choux) from The Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais (page 196) by Mireille Johnston
-
sweet butter
-
cabbage
- Serves : 8
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Beef cooked with a sweet white wine and large whole yellow onions (Boeuf blond); Pork chops cooked with garlic, herbs, onions, vinegar and mustard (Côtes de porc au vinaigre); Pork, bacon and herb patties (Croquettes aux herbes); A lamb stew (Daube d'agneau); Duck roasted with mint and apples (Canard à la menthe); Fresh ham rubbed with herbs and baked slowly (Jambon grand-mère); A loin of pork cooked with vegetables and seasoned with orange and lemon juice and vermouth (Porc au vermouth); Pork with vegetables and a shallot, cream and mustard sauce (Porc Dijonnaise); Marinated pork roast baked with spices, mustard and wine and served with mushrooms and cranberry sauce (Rôti de porc de Beaune); Cabbage stuffed with apples, prunes and herbs and cooked with wine and sausages (Chou farci)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
Notes about this recipe
You must Create an Account or Sign In to add a note to this book.Reviews about this recipe
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.