Comprising Chartreuse of Vegetables, with Partridges. Chartreuse of Vegetables, with Tendons of with Quails. Veal.

787. 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 pat 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 mignionette-pepper and salt, and tie each up with a 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 give it solidity 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, turn the chartreuse up-side-down in the dish, and draw 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 entree, 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: pheasants, ducklings, pigeons, etc, being substituted for partridges.

788. Chartreuse Of Vegetables, Garnished With Quails, Etc

The preparation of this kind of chartreuse is very similar to the foregoing, cabbage-lettuces being substituted for savoys; the following are the only alterations required : the mould required must be either oval or round, according to the shape of the dish intended to be used, and should be lined with buttered paper, and ornamented with carrots and turnips prepared according to the directions given in the first part of the previous article, and afterwards cut out, either with a small knife, or proper-shaped tin-cutters, to suit the design intended to be represented, from one of the patterns given in the foregoing designs. The cavity left in the mould, after it has been decorated with the vegetables, must be filled up with the braized cabbage lettuces warmed in the same manner as directed for the last-mentioned chartreuse.

When about to send to table, turn the chartreuse out on its dish, place the quails (prepared as for a pate-chaud, No. 759, and kept warm) upon the upper part of the chartreuse, with their breasts outward; fill the centre of the entree with a Jardiniere of vegetables (No. 144), garnish the base with small scollops of the streaky bacon and saveloys, pour some thin bright Espagnole sauce round the entree, glaze the chartreuse lightly, and serve.

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 it, the top of the border must be garnished with braized tendons of veal (No. 885), placed in the same way as cut-lets are dished up; the well or centre of the entree, must be filled with stewed peas, then pour some brown sauce round the base, glaze the chartreuse, and serve.

This kind of chartreuse may be garnished with scollops of pheasants, partridges, larks, etc.; and also with blanquettes of fowls, lambs' sweetbreads, etc. The ornamental part of these entrees may be much varied, by using asparagus-heads, green-peas, French-beans, artichoke-bottoms, glazed button-onions, carrots, and turnips turned in fanciful shapes and forms. A good effect is produced by arranging a decoration in relief on the top of the chartreuse after it has been turned out of the mould on to its dish : its base may also be garnished with alternate groups of vegetables cut in small fanciful shapes and prepared in the usual manner.