Ingredients
- 1 Head of Fresh White Cabbage
- 1/2 Pint of Cider Vinegar
- 1/4 lb of Fresh Butter
- Flour (for rolling the butter)
- 1 Saltspoon (1/4 teaspoon) of Salt
- 1 Saltspoon (1/4 teaspoon) of Cayenne
- 4 Egg Yolks
Directions
- Wash and drain the white cabbage, then cut off the stalk and shave it in very small and even shreds using a cabbage cutter or a sharp knife. Put the cabbage into a deep china dish.
- In a saucepan, combine the cider vinegar, fresh butter divided into 4 pieces rolled in flour, salt, and cayenne. Mix well and put on the stove to boil.
- While this mixture is heating, beat the 4 egg yolks. Once the mixture has boiled, take it off the stove and stir in the yolks.
- Pour the boiling hot mixture over the shredded cabbage and mix it thoroughly with a spoon. Set it to cool on ice or in the open air.
- Only serve once the slaw is perfectly cold.
No comments:
Post a Comment