1252 Sausselis aux Choux

Russian Hors-d'oeuvr

Method

Finely shred 500 g (1 lb 2 oz) white cabbage and stew together in butter with 125 g (4½ oz) finely chopped onion, until three-quarters cooked. Season with salt and pepper and add 3 chopped hard-boiled eggs; allow to cool.

Proceed as for Dartois aux Anchois but using this mixture. Bake in a moderate oven for approximately 30 minutes, cut into pieces immediately it is cooked and arrange on serviettes for service.

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