A young bride, the daughter of a good old Jewish family, went to Paris on her wedding trip. Her adoring husband took her to the finest restaurant there, and with the menu before her, and the head-waiter himself in obsequious attendance, she was asked to make her choice. Her French was school-French. She could recite Racine and Corneille, but in the stores and at restaurants was rather tonguetied, so she permitted the waiter to make suggestions.
He recommended the specialty of the house: Chou Farce. On a silver platter covered with a cloche the famous dish appeared and it turned out to be stuffed cabbage, the typical Jewish dish which her mother had always cooked and which the little bride had considered too every-day and ordinary ever to prepare herself. But now she quickly wrote home for the recipe and once every week she makes Chou Farce. She does it in the following way:
She chooses a large head of cabbage, separates the leaves, but takes care not to perforate them in the process. She places the leaves in a large basin and pours boiling water over them. She covers the basin, allows the leaves to soak for five minutes and then drains the water off. In the meantime she had added to two pounds of chopped meat one-half pound of grated onions, four eggs, two stale rolls which have been soaked
The Archive of the Jewish Telegraphic Agency includes articles published from 1923 to 2008. Archive stories reflect the journalistic standards and practices of the time they were published.
