Chartreuse
From The new practical cookery guide, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 113. The excerpt below is the record exactly as published.
Chartreuse — Braised, cut in neat pieces and placed in a chartreuse or bordure mould, decorated with cubes of vegetables and lined with well braised Entrees. 293 cabbage, layer of cabbage over, and poached for thirty to forty minutes, turned out and served with rich demiglace, peas, pointes, and cucumber garnish
Cook this with the app: pantry check, scaling, and the assistant.