Chartreuse de perdreaux

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (8)
For the chartreuse
For the sauce
Instructions (15)
  1. Lightly roast three partridges.
  2. Prepare a good-sized savoy cabbage as for garnish (page 176).
  3. Get ready a cooked garnish of neatly turned carrots and turnips, six dozen pieces of each at least.
  4. Butter a plain charlotte mould, line it with paper.
  5. Arrange the carrot and turnip neatly in rings at the bottom (to form the top when turned out), covering the sides in the same way.
  6. Cut up the partridges in neat pieces.
  7. Put a layer of cabbage in the mould.
  8. Place pieces of partridge over it.
  9. Add another layer of cabbage with another of partridge, continuing till the mould is filled.
  10. Heat the mould in the bain-marie.
  11. When required, turn out the chartreuse upon a hot dish.
  12. Serve with a good brown sauce, in the making of which the giblets of the partridges should be used, and a glass of marsala added to finish with.
Vegetable preparation
  1. The vegetables should be cut with a long half-inch cutter in two-inch lengths for lining the sides.
  2. For the top flat discs the size of a shilling and the thickness of a penny would be best.
  3. Pack them mould closely.
Original Text
Perdreaux au chou must not be confounded with chartreuse de perdreaux, which is differently prepared, and served moulded as follows :— Lightly roast three partridges. Prepare a good-sized savoy cabbage as for garnish (page 176), also get ready a cooked garnish of neatly turned carrots and turnips, six dozen pieces of each at least. Butter a plain charlotte mould, line it with paper, and arrange the carrot and turnip neatly in rings at the bottom (to form the top when turned out), covering the sides in the same way. Now proceed to pack the mould in this manner:— Cut up the partridges in neat pieces. Put a layer of cabbage in the mould, place pieces of partridge over it, then another layer of cabbage with another of partridge, continuing till the mould is filled. Heat the mouid in the bain-marie, and when required turn out the chartreuse upon a hot dish. Serve with a good brown sauce, in the making of which the giblets of the partridges should be used, and a glass of marsala added to finish with. The vegetables should be cut with a long half-inch cutter in two-inch lengths for lining the sides; for the top flat discs the size of a shilling and the thickness of a penny would be best. Pack them mould closely. The salmis, or ragoût, made of game-birds is a well-known dish; it is, however, too often looked upon as the manner in
Notes
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