Cooking For 1966 Cabbage Cantalienne
I have frequently thought that vegetables are not exploited in New Zealand as well as they might be. As accompaniments to meat they are served in greater quantity than in most other countries, but little variety is evident in their presentation or methods of cooking. I have therefore selected some different receipts for vegetables available at present Ingredients: 1 Savoy cabbage 1 Medium onion lor butter 2 Cups chicken stock 1 Cup white sauce 4 Eggs—hard boiled Grated cheese Dried breadcrumbs
[By CXLU TIMMS]
Method: Shred • large cabbage finely and place in a saucepan with the onion finely ehopped or grated and butter and stock. Season with pepper and salt, cover and cook gently until tender, and then spoon into a hot dish. Arrange the hard-boiled eggs, which have been cut into halves on top of the cabbage and pour over a cupful of white sauce. Sprinkle generously with grated cheese and dried breadcrumbs, dot with butter and cook in moderate oven until golden brown.
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Press, Volume CVI, Issue 31108, 11 July 1966, Page 2
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170Cooking For 1966 Cabbage Cantalienne Press, Volume CVI, Issue 31108, 11 July 1966, Page 2
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