1461 | Teltauer Rubchens à la Schlissinger.
—Prepare half a quart of rubchens in the same manner as in No. 1460, and after they have been cooked for one hour place them in a sautoire with one ounce of good butter, toss them gently until they obtain a light brown color, which will take about eight minutes; add then a teaspoonful of very finely chopped fresh parsley, gently toss them once more, transfer them into a hot vegetable dish, and send to the table.