Sou-fassum Provençal
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one-half lb. of ciseled
- one and three-quarter lbs. of sausage-meat
- six oz. of lean bacon
- three oz. of blanched rice
- four oz. of fresh
- one chopped onion
- two chopped tomatoes
Method
- Parboil and cool the cabbage as above;
- remove the outer large leaves, and set them on a net.
- Upon this litter of cabbage leaves lay the following products, mixed:— The inside leaves of the cabbage, chopped up and seasoned;
- one-half lb.
- of ciseled and blanched white of a leek;
- one and three-quarter lbs.
- of sausage-meat;
- six oz.
- of lean bacon, cut into dice and frizzled;
- one chopped onion, fried in butter;
- two chopped tomatoes;
- a crushed clove of garlic;
- three oz.
- of blanched rice and four oz.
- of fresh, young peas.
- Gather up the ends of the net, and close it in such a way as to reconstruct the cabbage.
- Cook it in mutton broth or in ordinary stock for three and one-half or four hours.
- Serve the sou-fassum plain, on a round dish.