Chartreuse of partridge

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902

Source: The "Queen" cookery books. No.6. Sweets "part 1"
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (7)

For the chartreuse

three-parts cook two birds ↝ Pheasant, raw, meat and skin [Poultry Products]
a small savoy cabbage ↝ Cabbage, savoy, raw [Vegetables and Vegetable Products]
second stock
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
just liquid glaze
cooked and turned carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]

Instructions (6)

Cook two partridges.
Prepare a small savoy cabbage by stewing it in second stock.
Drain the stewed cabbage well.
Cut the quartered cabbage into two-inch lengths.
Glaze the cabbage pieces in a buttered pan with a little liquid glaze.
Have ready cooked and turned carrots and turnips.

Original Text · last edited 4 days ago

Chartreuse of partridge.—For this, three-parts cook two birds, and prepare a small savoy cabbage by first stewing it as usual in second stock, then draining it well; cut the quartered cabbage into two-inch lengths, and glaze these in a buttered pan in a little just liquid glaze. Have also ready some cooked and turned carrots and turnips (if you do not

Notes

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