Cabbage A La Bretonne
|Cabbage head||1 Milliliter|
|Beef stock||2 Cup (32 tbs)|
|Eggs||2 , well beaten|
|Light cream||3⁄4 Cup (12 tbs)|
|Freshly ground black pepper||To Taste|
|Olive oil||3 Tablespoon|
|Tarragon vinegar||3 Tablespoon|
1. Cut the cabbage into eight wedges and cook in the stock until tender. Drain and keep warm.
2. Mix the eggs, cream, salt, pepper and nutmeg.
3. Heat the oil, vinegar and sugar to boiling in the top of a double boiler over direct heat. Add, stirring, to the egg mixture. Return to the double boiler and cook over simmering wafer, stirring constantly, until thickened.
4. Remove the core from the cabbage and discard. Place the cabbage in a warm bowl and cover with the sauce. Sprinkle with paprika. Let stand a few minutes before serving.