789. CHARTREUSE OF VEGETABLES, GARNISHED WITH PARTRIDGES.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (17)
Instructions (21)
  1. Scrape eight large carrots, and parboil them in water with a little salt for ten minutes.
  2. Then put them to boil in some broth with a little sugar and salt and a small bit of butter.
  3. When done, place them on a dish in the larder to get cold.
  4. In the mean time, eight large turnips should be peeled, and boiled in the same way as the carrots, and then put on a dish to cool.
  5. Next, a plain round mould must be lined with buttered paper, and the prepared carrots and turnips cut into appropriate forms or shapes for the purpose of arranging them over the bottom and round the inside of the mould, taking care that they fit in with each other, so as to represent any of the foregoing designs.
  6. Meanwhile parboil three large savoy cabbages in water.
  7. Then immerse them in cold water, after which squeeze the moisture from them.
  8. Spread them upon a napkin on the table, take out the cores, season with mignonette-pepper and salt, and tie each up with string.
  9. Then put the cabbages into a large stewpan with three partridges trussed with their legs inside, one pound of streaky bacon (previously parboiled), and two large saveloys.
  10. Season with two onions stuck with four cloves, two carrots, and a garnished faggot.
  11. Moisten with three pints of stock, cover with a buttered paper, put on the lid, and set them to braize gently for about two hours, if the birds are young, or three hours if not.
  12. When done, drain the cabbage into a colander, put the partridges, bacon, and saveloys on a dish to cool.
  13. Squeeze the broth from the cabbage by pressing it tightly in a strong kitchen rubber.
  14. Then chop it and afterwards put it into a stewpan with a spoonful of brown sauce, and stir it quickly over a brisk fire until it resembles a somewhat firm paste.
  15. Use this preparation to garnish the bottom and sides of the chartreuse about an inch thick.
  16. The partridges must be cut up neatly into small members, tossed in enough brown sauce to moisten them, and then placed in the cavity of the chartreuse in close order, so as to fill it solidly when turned out of the mould on its dish.
  17. A layer of prepared cabbage should be placed over these, and the whole covered with a circular piece of buttered paper.
  18. An hour before dinner the chartreuse must be placed in a stewpan with sufficient water to reach up only one-third the height of the mould.
  19. Then set the lid on, and put the stewpan near or upon a slow fire to keep the water gently simmering, so that the steam may warm the chartreuse through.
  20. When about to serve, open the chartreuse up-side-down in the dish, and drain the mould off with care, remove the paper, and garnish the base with a close border of the bacon and saveloys cut into scollops.
  21. Pour some brown sauce (worked with essence of vegetables) round the entrée, glaze the chartreuse carefully, so as not to disturb the order of the vegetables, and serve.
Original Text
789. CHARTREUSE OF VEGETABLES, GARNISHED WITH PARTRIDGES. SCRAPE eight large carrots, and parboil them in water with a little salt for ten minutes; then put them to boil in some broth with a little sugar and salt and a small bit of butter; when done, place them on a dish in the larder to get cold. In the mean time, eight large turnips should be peeled, and boiled in the same way as the carrots, and then put on a dish to cool. Next, a plain round mould must be lined with buttered paper, and the prepared carrots and turnips cut into appropriate forms or shapes for the purpose of arranging them over the bottom and round the inside of the mould, taking care that they fit in with each other, so as to represent any of the foregoing designs. Meanwhile parboil three large savoy cabbages in water; then immerse them in cold water, after which squeeze the moisture from them; spread them upon a napkin on the table, take out the cores, season with mignonette-pepper and salt, and tie each up with string. Then put the cabbages into a large stewpan with three partridges trussed with their legs inside, one pound of streaky bacon (previously parboiled), and two large saveloys; season with two onions stuck with four cloves, two carrots, and a garnished faggot; moisten with three pints of stock, cover with a buttered paper, put on the lid, and set them to braize gently for about two hours, if the birds are young, or three hours if not. When done, drain the cabbage into a colander, put the partridges, bacon, and saveloys on a dish to cool; squeeze the broth from the cabbage by pressing it tightly in a strong kitchen rubber; then chop it and afterwards put it into a stewpan with a spoonful of brown sauce, and stir it quickly over a brisk fire until it resembles a somewhat firm paste. Use this preparation to garnish the bottom and sides of the chartreuse about an inch thick. The partridges must be cut up neatly into small members, tossed in enough brown sauce to moisten them, and then placed in the cavity of the chartreuse in close order, so as to fill it solidly when turned out of the mould on its dish; a layer of prepared cabbage should be placed over these, and the whole covered with a circular piece of buttered paper. An hour before dinner the chartreuse must be placed in a stewpan with sufficient water to reach up only one-third the height of the mould; then set the lid on, and put the stewpan near or upon a slow fire to keep the water gently simmering, so that the steam may warm the chartreuse through. When about to serve, open the chartreuse up-side-down in the dish, and drain the mould off with care, remove the paper, and garnish the base with a close border of the bacon and saveloys cut into scollops; pour some brown sauce (worked with essence of vegetables) round the entrée, glaze the chartreuse carefully, so as not to disturb the order of the vegetables, and serve. These directions will serve for the preparation of several kinds of chartreuses: pheasant, duckling, pigeons, &c., being substituted for partridges.
Notes
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