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Chartreuse of Vegetables

A casserole of partridges, bacon, saveloys, and cabbage in brown sauce, baked in a paper-lined mold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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

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

  2. Squeeze the broth from the cabbage by pressing it tightly, then chop it.

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

Assemble the mold

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

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

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

Warm and serve

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

  2. Cover the saucepan and keep it on low heat to gently simmer the water, allowing steam to warm the chartreuse.

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

  4. Garnish the base with scoops of bacon and saveloys, pour brown sauce around the chartreuse, glaze it carefully, and serve.

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

Cabbage
Forms the firm outer shell and layers that hold the chartreuse together once moulded.
Partridges
Provide the main meat filling, moistened with brown sauce so it stays tender while warming.
Brown sauce
Moistens the filling and binds the cabbage paste, adding savoury flavour and gloss.
Bacon
Adds savoury, salty fat flavour to the filling and the garnish.
Saveloys
Add a seasoned, savoury meat element used in the garnish.

The step that matters

Squeezing and forming the cabbage paste. Cabbage holds a lot of water. If the broth is not pressed out and the mixture is not cooked to a firm paste, the lining will be soggy and may not hold its shape when the mold is turned out.

“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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