Chartreuse of Partridge

Ingredients

• 1 cabbage
• 2-3 slices of streaky bacon
• general stock
• essence of Partridge
• clarified fat
• carrots
• turnips
• butter

Directions

1. Cut the cabbage into quarters and wash it well.

2. Plunge the cabbage into boiling water, then steep it in cold water for 2 hours.

3. Drain and squeeze out all the water from the cabbage, cut out the stalks, and tie the pieces together.

4. In a stewpan, place the cabbage with the blanched bacon, pour in the stock mixed with essence of Partridge, and add clarified fat.

5. Cut the carrots and turnips into 2-inch long slices and cook them separately as garnishes.

6. Butter a plain entree-mould and place a round of paper at the bottom.

7. Garnish the mould with carrot and turnip pieces, then add a layer of cabbage.

8. Cut up 3 roast partridges and place 4 fillets on the cabbage, followed by another layer of cabbage.

9. Continue layering partridge and cabbage until the mould is full.

10. Stand the mould in a bain-marie until warm.

11. To serve, turn the chartreuse onto an entree-dish and arrange rounds of carrots and turnips around the base, with a French bean between each.

12. Top the chartreuse with rings of turnip and a Brussels sprout in each.

13. Make a cup or vase with a carrot, fill it with French beans, and place it in the center.