789. CHARTREUSE OF VEGETABLES, GARNISHED WITH TENDONS OF VEAL AND STEWED PEAS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (1)
Instructions (3)
  1. In this case the chartreuse should be prepared in the same manner as described in the foregoing recipe.
  2. When turned out on its dish preparatory to serving, the top of the border must be garnished with braized tendons of veal (No. 887), placed in the same way as cutlets are dished up.
  3. The well or centre of the entrée must be filled with stewed peas.
Original Text
789. CHARTREUSE OF VEGETABLES, GARNISHED WITH TENDONS OF VEAL AND STEWED PEAS. IN this case the chartreuse should be prepared in the same manner as described in the foregoing recipe; and when turned out on its dish preparatory to serving, the top of the border must be garnished with braized tendons of veal (No. 887), placed in the same way as cutlets are dished up; the well or centre of the entrée, must be filled with
Notes
—