963 Paupiettes de Choux Verts

Name: Paupiettes de Choux Verts
Cuisine: France
Ingredients: Take half the cooked cabbage leaves and spread with a layer of the chosen mixture; cover each with another leaf then cut out with a 2½ cm (1 in) round pastry cutter. Arrange these in a ravier and sprinkle with a little oil.; Cook large green cabbage leaves in boiling salted water, keeping them slightly firm. Refresh, drain well and cut into small rectangles; cover each with a layer of boiled onion, rice salad or any other suitable savoury mixture. Season, and roll them into Paupiettes. Arrange in raviers and sprinkle with a little oil at the last moment.; Cook large green cabbage leaves in boiling salted water, keeping them slightly firm. Refresh, drain well and cut into small rectangles; cover each with a layer of boiled onion, rice salad or any other suitable savoury mixture. Season, and roll them into Paupiettes. Arrange in raviers and sprinkle with a little oil at the last moment.; Cook large green cabbage leaves in boiling salted water, keeping them slightly firm. Refresh, drain well and cut into small rectangles; cover each with a layer of boiled onion, rice salad or any other suitable savoury mixture. Season, and roll them into Paupiettes. Arrange in raviers and sprinkle with a little oil at the last moment.; Cook large green cabbage leaves in boiling salted water, keeping them slightly firm. Refresh, drain well and cut into small rectangles; cover each with a layer of boiled onion, rice salad or any other suitable savoury mixture. Season, and roll them into Paupiettes. Arrange in raviers and sprinkle with a little oil at the last moment.; Cook large green cabbage leaves in boiling salted water, keeping them slightly firm. Refresh, drain well and cut into small rectangles; cover each with a layer of boiled onion, rice salad or any other suitable savoury mixture. Season, and roll them into Paupiettes. Arrange in raviers and sprinkle with a little oil at the last moment.; Cook large green cabbage leaves in boiling salted water, keeping them slightly firm. Refresh, drain well and cut into small rectangles; cover each with a layer of boiled onion, rice salad or any other suitable savoury mixture. Season, and roll them into Paupiettes. Arrange in raviers and sprinkle with a little oil at the last moment.; Take half the cooked cabbage leaves and spread with a layer of the chosen mixture; cover each with another leaf then cut out with a 2½ cm (1 in) round pastry cutter. Arrange these in a ravier and sprinkle with a little oil.; Take half the cooked cabbage leaves and spread with a layer of the chosen mixture; cover each with another leaf then cut out with a 2½ cm (1 in) round pastry cutter. Arrange these in a ravier and sprinkle with a little oil.

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

This Hors-d’oeuvre may be prepared from any kind of cabbage and may be prepared in either of the following ways:

Cook large green cabbage leaves in boiling salted water, keeping t