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Chartreuse of Vegetables

A casserole of partridges, bacon, saveloys, and cabbage, bound with brown sauce and baked in a mold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Cabbage and sauce work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 437 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Chartreuse of Vegetables

Ingredients

Directions

Prepare the filling

  1. Cool the partridges, bacon, and saveloys on a dish.

  2. Squeeze the broth from the chopped cabbage and place it in a stewpan with brown sauce. Stir over medium heat until it forms a firm paste.

  3. Cut the partridges into small pieces and moisten with brown sauce.

Assemble and warm

  1. Garnish the bottom and sides of a mold with the cabbage paste, about 1 inch thick.

  2. Place the partridge pieces tightly in the mold, then add a layer of prepared cabbage on top.

  3. Cover with a circular piece of buttered paper.

  4. An hour before serving, place the mold in a stewpan with water reaching one-third up the mold. Cover and simmer gently to warm the chartreuse through.

Serve

  1. To serve, invert the chartreuse onto a dish and carefully remove the mold and paper.

  2. Garnish the base with scallops of bacon and saveloys, pour brown sauce around, and glaze the chartreuse.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cabbage + saucetop 29% of all pairs
    Smell alikelow
    Cooked together437 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Partridges
Provide the main meat filling, whose pieces are packed inside the cabbage shell.
Cabbage
Forms a firm paste that encases the filling and holds the molded shape.
Bacon
Adds savoury, fatty flavour to the filling and garnish.
Saveloys
Add seasoned, savoury meat flavour to the filling and garnish.
Brown sauce
Moistens the partridge and binds the cabbage into a paste with rich flavour.

The step that matters

Stirring the cabbage to a firm paste. Cabbage must be stirred over heat until its moisture has evaporated; otherwise the paste stays wet and cannot hold its shape when the mold is inverted.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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