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Choux Farcís, or Stuffed Cabbage L'Estaminet des Ramparts á Mougins

((Côte d'Azur) 

Choux Farcis 

Tempes de Cuisson: 2H I/2 

Marché pour 10 personnes: 

600 G d’epaule de veau 

600 KG de róti de boeuf 

1 KG de côtes désossées de porc 

4 ouefs entieres 

2 bonnes poignées de Gruyère rápá 

1 bonne poignée de riz long 

3 choux moyens de Milan (verts et frisés) 

80 G de buerre 

Oignons,Ail, Sauge, Bouquet Garni, Sel Poivre 

I cuillère á café de noix muscade 

Epluchez les choux en enlevant les feuilles trop vertes. Faites blancher 15 mn dans une eau bouillante et salée. 

Egouttez et laissez refroidir. Dans trios cocottes différentes, faites cuire á feu doux vaindes: le boeuf un peu plus que saignant (½ lr), le veau avec des oignons et le bouquet garni (I h), le porc avec ail et sauge (1 h ½). 

Vous pouvez faire cuire les viandes et les choux la veille. 

Mixez les trios viandes avec leurs jus. Ajoutez á ce mélange les ouefs entiers, le gruyère et le riz préalablement cuit durant 10 mn. 

Eventuellement, ajoutez de la noix de muscade. Choisissez deux belles feuilles, une vert et une blanche par exemple, et disposez-les de manière á y placer la farce, Rabattez pour obtenir une boule. Rangez les coux farcis dans un plat á four, en les serrant pour qu’ils ne s’ouvrent pas. Mettez une noix de buerre sur chaque pièce, un verre d’eau au fond du plat et recouvrez le tout. Laissez cuire pendant1 h ¼ (th.7). Au sortir du four, versez le coulis qui aura mijoté 10 mn. 

(Recette de Georgette, L’Estaminet des Ramparts á Mougins) 

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