Cabbage with Mashed Potatoes

Chou à la Purée de Pommes de Terre

Method

Take six good sized potatoes, peel and boil them, and when cooked rub them through a wire sieve. Take a small cabbage that has been well washed and cooked till quite tender in boiling water, lightly seasoned with a little salt, then pressed from the water and rubbed through a wire sieve; mix the two purées together with two ounces of butter, a pinch of white pepper, and a gill of thick cream, stir all together in the bain marie till hot, then dish up in a pile, and garnish with little strips of puff paste or prettily cut croûtons, arranged round as a border, and serve while very hot.

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