American Cabbage Salad
|White cabbage||1⁄2 Small|
|Salt||1 1⁄2 Pinch (Use Good Pinch)|
|Melted butter||1 Teaspoon|
Chop the cabbage very finely and put into a china bowl.
Boil 1 tablesp of vinegar for 2 min with the peppercorns and salt, then strain it and put into a basin.
Melt the butter, add the cream and the egg yolk and well-beaten egg white; stir into the cooled vinegar.
Put the basin over hot water and stir the sauce continually until it thickens, but do not let it boil.
When cold, pour over the cabbage.
Serve very cold.