788. CHARTREUSE OF VEGETABLES, GARNISHED WITH QUAILS, ETC.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (10)
  1. The preparation of this kind of chartreuse is very similar to the foregoing, cabbage-lettuces being substituted for savoy.
  2. The mould required must be either oval or round, according to the shape of the dish intended to be used, and should be lined with buttered paper.
  3. Ornament the mould with carrots and turnips prepared according to the directions given in the first part of the previous article, and afterwards cut out, either with a small knife, or proper-shaped tin-cutters, to suit the design intended to be represented, from one of the patterns given in the foregoing designs.
  4. Fill the cavity in the mould, after it has been decorated with the vegetables, with the braized cabbage lettuces warmed in the same manner as directed for the last-mentioned chartreuse.
  5. When about to serve to table, turn the chartreuse out on its dish.
  6. Place the quails (prepared as for vol-au-vent, No. 759, and kept warm) upon the upper part of the chartreuse, with their breasts outward.
  7. Fill the centre of the entrée with a Jardinière of vegetables (No. 144).
  8. Garnish the base with small scollops of the streaky bacon and saveloys.
  9. Pour round this a bright Espagnole sauce round the entrée.
  10. Glaze the chartreuse lightly, and serve.
Original Text
788. CHARTREUSE OF VEGETABLES, GARNISHED WITH QUAILS, ETC. THE preparation of this kind of chartreuse is very similar to the foregoing, cabbage-lettuces being substituted for savoy; the following are the only alterations required:—the mould required must be either oval or round, according to the shape of the dish intended to be used, and should be lined with buttered paper, and ornamented with carrots and turnips prepared according to the directions given in the first part of the previous article, and afterwards cut out, either with a small knife, or proper-shaped tin-cutters, to suit the design intended to be represented, from one of the patterns given in the foregoing designs. The cavity in the mould, after it has been decorated with the vegetables, must be filled up with the braized cabbage lettuces warmed in the same manner as directed for the last-mentioned chartreuse. When about to serve to table, turn the chartreuse out on its dish, place the quails (prepared as for vol-au-vent, No. 759, and kept warm) upon the upper part of the chartreuse, with their breasts outward; fill the centre of the entrée with a Jardinière of vegetables (No. 144), garnish the base with small scollops of the streaky bacon and saveloys; pour round this a bright Espagnole sauce round the entrée, glaze the chartreuse lightly, and serve.
Notes
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