Have a garnishing of stuffed cabbage leaves, prepared as follows: Blanch some cabbage leaves, drain and trim them nicely, then fill the insides with a quenelle and cooked fine herb forcemeat (No. 89), roll them up and lay them one beside the other, cover them with bouillon and a sheet of buttered paper, cook in a slack oven for two hours, being careful to add some moistening when they become too reduced. Cut some carrots into three-eighth inch balls, blanch and cook them in broth ; prepare a pluche of chervil; chervil leaves free of stalks, thrown into boiling water for one minute, then drained. Cut the cooked cabbage in slices of a quarter of an inch leaves, lay them on a deep dish, and dust over some grated parmesan cheese, over this place some thin slices of buttered bread browned in the oven, then another layer of cabbage, cheese and bread; pour over some very fat broth, besprinkle grated parmesan on top, and bake in the oven. Pour some consomme into a soup tureen, add the carrots and chervil, and serve the baked cabbage apart.