Chartreuse of Vegetables, Garnished with Quails, Etc.

Ingredients

• partridges
• bacon
• saveloys
• cabbage
• brown sauce
• buttered paper
• water

Directions

1. Cut the partridges, bacon, and saveloys and let them cool on a dish.

2. Remove excess moisture from the cabbage by pressing it tightly in a strong kitchen rubber, then chop it.

3. In a stewpan, combine the chopped cabbage with a spoonful of brown sauce and stir over medium heat until it forms a firm paste.

4. Use the cabbage mixture to line the bottom and sides of a mold, about 1 inch thick.

5. Cut the partridges into small pieces, toss them in enough brown sauce to moisten, and place them tightly in the cavity of the mold.

6. Add a layer of prepared cabbage over the partridges and cover with a circular piece of buttered paper.

7. An hour before serving, place the mold in a stewpan with enough water to reach one-third the height of the mold.

8. Cover the stewpan and keep it on a low heat to gently simmer the water, warming the chartreuse.

9. When ready to serve, turn the chartreuse upside down onto a dish, carefully remove the mold and paper.

10. Garnish the base with scallops of bacon and saveloys, pour brown sauce around the dish, and glaze the chartreuse without disturbing the vegetables.