Cabbage for Garnish C (Cabbage Parcels with Rice Pilaw and Foie Gras)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cabbage leaves
- Pilaw rice
- foie gras purée
- bouillon and pot fat
Instructions
- Blanch as many cabbage leaves as parcels are wanted, refresh them and spread them out.
- Bind the Pilaw rice with foie gras purée and put a spoonful in the middle of each leaf.
- Close the leaves into little parcels.
- Braise them as indicated for Chou farci entier.