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Chartreuse Op Vegetables, Garnished with Quails, Etc.

A molded dish of partridges, bacon, saveloys, and cabbage, bound with brown sauce and served with bacon and saveloy garnish.

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 Op Vegetables, Garnished with Quails, Etc.

Ingredients

Directions

Prepare the filling

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

  2. Squeeze the broth from the cabbage and chop it finely.

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

  4. Cut the partridges into small pieces and toss them in enough brown sauce to moisten.

Assemble the mold

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

  2. Place the partridge pieces tightly in the cavity of the mold.

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

Warm and serve

  1. An hour before serving, place the mold in a stewpan with water reaching one-third up the mold's height.

  2. Cover the stewpan and simmer gently to warm the chartreuse.

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

  4. 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

Cabbage
Forms the firm outer shell that holds the filling together once chilled and turned out.
Partridges
Provides the main meat filling, becoming tender during the gentle warming.
Bacon
Adds savory fat and flavor to the garnish that finishes the dish.
Brown sauce
Moistens the partridge pieces and binds the cabbage into a paste that holds its shape.

The step that matters

Squeezing the cabbage and cooking it to a firm paste. Excess water left in the cabbage would thin the paste and make the lining slump when the chartreuse is turned out. Cooking it until it thickens drives off moisture so it can hold its shape.

“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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