Choux Palmiste. The ceremony of cutting down the “Royal Palm” is familiar to all who have been to the West Indies, and those who have tasted of its “heart” or “cabbage” will not easily forget its delicate and subtle flavour, which cannot be compared with that of any European vegetable. Unfortunately, it cannot be imported, and can only be bought in tins. There are many ways of preparing the choux palmiste. It is usually sliced, boiled for about 1 hour, and served either with a white sauce or a tomato sauce; or it can be cooked au gratin, and one of the favourite methods is to eat it cold with a salad dressing.