• 4 heads of Savoy cabbage
• 1½ spoons butter
• ⅛ lb pork fat
• 1 spoon flour
• (2 egg yolks)
• salt

Cut off the outer leaves and quarter the heads. Rinse and drop into salted boiling water. Let the water come to a boil twice and drain the cabbage. Line the bottom of a saucepan with several thin slices of pork fat, place the cabbage on top, and add 1 spoon butter. Cover with bouillon and boil until tender. Fry ½ spoon butter with 1 spoon flour, dilute with the bouillon, and boil thoroughly. Beat 2 egg yolks and dilute with the hot sauce, stirring briskly. Heat until very hot, but do not let it boil. Pour the sauce over the cabbage arranged on a platter.