963 Paupiettes de Choux Verts

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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 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 cm (1 in) round pastry cutter. Arrange these in a ravier and sprinkle with a little oil.

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