SAUR KROUT A LA STRASBOURGEOISE
La Cuisine Française: French Cooking for Every Home
Adapted to American Requirements, by François Tanty (1893)
CHOUCROUTE A LA STRASBOURGEOISE.
SAUR KROUT A LA STRASBOURGEOISE.
Saur krout..........5 lbs.
Bacon...............1 lb.
Sausage.............1 lb.
Carrots.............2.
Onions..............2.
Stock...............3 glassesful.
Time.--5 hours.
PREPARATION.
1st. Take 5 lbs. saur krout (must be of a clear color). Press in a napkin to remove the greatest part of the pickling.
2d. Place it in a kettle with 1 lb. bacon and 1 lb. sausage, 2 carrots cut in four and 2 whole onions, add 3 glassesful stock and cook slowly for 5 hours.
3d. Drip the saur krout, take out the carrots and the onions, serve in a hollow dish with the bacon cut in slices and placed on top and the sausage around.
The complete 'La Cuisine Française' may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/
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