Chartreuse de Legumes

Ingredients

• a beetroot
• carrots
• a cauliflower
• a few peas
• some bottoms of French artichokes
• some Jerusalem artichokes
• French beans
• pepper
• salt
• a little beaten yolk of egg

Method

1. 1

   Boil the vegetables.

2. 2

   Line a mould with alternate slices of carrot and beetroot cut very thin; fill the mould with alternate layers of vegetables, sprinkle with pepper and salt, and moisten with the beaten yolk.

3. 3

   Press down, steam for about 20 minutes, and serve hot with a rich béchamel sauce.

Nutrition per serving

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 30. The excerpt below is the record exactly as published.

Chartreuse de Legumes. Boil a beetroot, carrots, a cauliflower, a few peas, and some bottoms of French artichokes, or Jerusalem artichokes, French beans — in fact, any vegetables in season. Line a mould with alternate slices of carrot and beetroot cut very thin ; then fill the mould with alternate layers of vegetables, sprinkle with j)epper and salt, and moisten with a little beaten yolk of egg. Press the contents down, steam about 20 minutes, and serve hot with a rich bechamel sauce round it. N.B. — If liked cold, do not steam it, but leave out the egg and turn it out cold, and serve a mayonnaise sauce round, in which mix a few capei’s. 209. — Plain Vegetable Salad. Boil separately equal quantities of young carrots, cauliflower, French beans, peas, asparagus tops, and potatoes, and half the quantity of young tuimips. Drain them thoroughly ; cut up the carrots, turnips, potatoes, and cauliflowers ; place aU in a salad bowl, and dress with oil, vinegar, pepper

Cook this with the app: pantry check, scaling, and the assistant.