Cabbage A La Mode

Mr. Jean Couot, the director of the cullnary department of the Gil Blas oí Parts, adapte Iiin recipes to all classes. Amo;ig those glven lately are two partícula: -y available in families wbose mem!' a robust appetites. The first ís ci!.'age a la mode Blie. Put in á stn (-naris oí water. When it boils placo in it 2% pounds of beet SïmJ about 1 pound of smoked beeí tongue. jSñú two cabbages of medium size, ly blanched. Cook f o threc Withdraw the cabbages di-ai.: ason with butter, pepper and salt, out in slices the meat ant tonfr . m the cabbage and getables scald theo Ín si ted water. The liquid ir neat are bolle' is ir, Hable for soup, with the adciition f a little butter and friec :, or crouto s. The second . Ís foj idelle. Dlanch ■ ■ ;1 in water or bee stoci; mis, tith drawr butter or any white sauce.