Soupe aux Choux. III

Preparation info

    • Difficulty


Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About


Fill the saucepan with cold water and put in a piece of streaky bacon, or better still, of pickled pork,1 about one and a half pounds in weight (wash it first in several waters to remove salt). Bring it to the boil, skim when necessary, and cook it for two hours. Then, and only then, throw in your cabbage and other vegetables (not fried in this case) and one hour and a half later your minced mixture, as explained before.

The meat is served as a separate dish. This will be shown later.