Chartreuse of Partridges

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

some carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
a couple of small summer cabbages ↝ Cabbage, raw [Vegetables and Vegetable Products]
a brace of partridges ↝ Pheasant, raw, meat and skin [Poultry Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
buttered paper ↝ Rice paper [Crackers, excludes saltines]
French beans ↝ Beans, french, mature seeds, raw [Legumes and Legume Products]
good brown sauce

Instructions (6)

Boil some carrots and turnips separately, and cut them into pieces two inches long and three quarters of an inch in diameter.
Braise a couple of small summer cabbages, drain well, and stir over the fire till quite dry; then roll them on a cloth and cut them into pieces about two inches long and an inch thick.
Roast a brace of partridges, and cut them into neat joints.
Butter a plain entrée mould, line it at the bottom and the sides with buttered paper to form a sort of wall, then fill it up with cabbage and the pieces of partridge in alternate layers.
Steam the chartreuse to make it hot, turn it out of the mould upon an entrée dish, and garnish with turnips, carrots, and French beans.
Send good brown sauce to table with it.

Original Text

Chartreuse of Partridges.

Boil some carrots and turnips separately, and cut them into pieces two inches long and three quarters of an inch in diameter. Braise a couple of small summer cabbages, drain well, and stir over the fire till quite dry; then roll them on a cloth and cut them into pieces about two inches long and an inch thick. Roast a brace of partridges, and cut them into neat joints. Butter a plain entrée mould, line it at the bottom and the sides with buttered paper to form a sort of wall, then fill it up with cabbage and the pieces of partridge in alternate layers. Steam the chartreuse to make it hot, turn it out of the mould upon an entrée dish, and garnish with turnips, carrots, and French beans. Send good brown sauce to table with it.

Notes

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