To serve Sauerkraut.—Withdraw the vegetables, the faggot, and the juniper berries, and set the sauerkraut in a timbale, after having well drained it.
Surround it with thin slices of ham, rectangles of bacon, and some poached Frankfort or Strasburg sausages.
Red Cabbages (Choux Rouges)
[2098—CHOUX ROUGES A LA FLAMANDE]
Quarter the cabbages, suppress the outside leaves and the stumps, and cut the trimmed leaves into a fine [julienne]. Season with salt, pepper, and nutmeg; sprinkle with vinegar, and put this [julienne] into a well-buttered earthenware cocotte. Cover and cook in a moderate oven.
When the cooking is three-parts done, add four peeled and quartered russet apples and a tablespoonful of moist or powdered sugar.
[640]
]Take note that the cooking must be gentle from start to finish, and that the only moistening should be the vinegar.
[2099—MARINADED RED CABBAGES FOR HORS-D’ŒUVRE]
Cut the cabbages into a small [julienne] as above, and put them into a bowl or deep dish. Sprinkle with table salt, and leave to macerate for two days, stirring frequently the while.
Then drain, and put them into a pot with garlic cloves, peppercorns, and one bay leaf. Cover with raw vinegar, or the latter boiled and cooled, and leave to [marinade] for a day or two.