No. 696 — Hot Vinaigrette of Vegetables and Roots
English historical translation of Molokhovets recipe No. 696 from the 1901 Russian cookbook, retaining original methods and measures.
Clean an artichoke, cauliflower, carrot, kohlrabi and Savoy cabbage. Cut into even pieces and cook each vegetable separately in salted water with butter or in broth.
Line a fairly wide, shallow mold with thin slices of bacon fat or with butter. Around the outer edge arrange a narrow ring of Savoy cabbage, then successively smaller rings of kohlrabi, carrot and cauliflower, florets facing down. Put the artichoke in the center, base upward.
Cover with thin slices of boiled or smoked tongue. Add another layer of vegetables in the same order and dot with butter.
Pour over ½ glass of stock and bake for a quarter of an hour. Turn out onto a dish like a pudding, remove the bacon fat and coat with one of the butter sauces Nos. 400–402.