Chartreuse of Vegetables

Ingredients

• moulds, capable of holding two-thirds of a quart
• butter them liberally
• line them with buttered paper
• lay carrots
• lay turnips
• lay peas
• lay French beans
• a layer of forcemeat softened with beaten white of egg
• fill the moulds to within one-third inch of their brims with a Macédoine of vegetables cohered by means of stiff Béchamel and cream

Method

1. 1

   Butter the moulds and line them with buttered paper.

2. 2

   Lay cooked carrots, turnips, peas, and French beans in the moulds.

3. 3

   Spread a layer of softened forcemeat over the vegetables.

4. 4

   Fill the moulds with a Macédoine of vegetables mixed with stiff Béchamel and cream.

5. 5

   Cover with a layer of forcemeat.

6. 6

   Poach for thirty-five minutes and let rest for five minutes before unmoulding.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 229. The excerpt below is the record exactly as published.

moulds, capable of holding two-thirds of a quart. Butter them liberally ; line them with buttered paper, and on the latter, over the bottom and sides of the utensil, lay carrots, turnips, peas, and French beans; each of which vegetables should be cooked in a way suited to its nature. This operation, which is some- what finicking, may either be effected on the plan of a draught- board, or the different vegetables may be superposed in alter- nate rows of varying colours. When the moulds are garnished in this way, spread thereon, over the vegetables, a layer of forcemeat softened with beaten white of egg; the object of this measure is to keep the vegetable decoration in position, and this is effected by the poaching of the forcemeat before the chartreuse is filled with ifs garnish. This done, fill the moulds to within one-third inch of their brims with a Macédoine of vegetables cohered by means of stiff Béchamel and cream, and cover with a layer of forcemeat. Set these chartreuses to poach thirty-five minutes before serving, and take care to let them rest for five minutes before unmoulding them on either side of the saddle. 1183—SELLE DE VEAU A LA METTERNICH Braise the saddle, and, when it is ready, put it on a dish. Now draw a line within one-half inch of its extreme edge on either side and end, pressing the point of a small knife along the meat in so doing. Proceed in the same way on either side of the chine, and remove the fillets from the joint, severing them from the bone with care. Cut the fillets into regular collops, keeping the knife some- what at a slant. In the double cavity left by the fillets spread a few table- spoonfuls of Béchamel with paprika; return the colloped fillets 396 GUIDE TO MODERN COOKERY to their respective places in the joint, reconstructing them in such wise as to make them appear untouched; and between the collops pour one-half tablespoonful of Béchamel and lay two slices of truffle. This done, cover the whole surface of the joint with Béchamel sauce with paprika, and set to glaze quickly at the salamander. Now, with a large slice, carefully transfer the saddle to a dish. Serve separately (1) the braising-liquor of the saddle, cleared of all grease and reduced; (2) a timbale of pilaff rice. 1184—-SELLE DE VEAU A LA NELSON Braise the saddle. When it is ready, remove the fillets, proceeding exactly as described under ‘‘ Selle 4 la Metternich,”’ and cut the fillets in a similar manner. In the cavities left by the fillets spread a few tablespoonfuls of Soubise; return the colloped fillets to their place, and, between the collops, place a thin slice of ham, of the same size and shape as the adjacent piece of meat, and a little Soubise sauce. Having reconstructed the joint, cover its surface with a layer, about one inch thick, of ‘‘ Soufflé au Parmesan,’’ com- bined with one quart of truffle purée. Bind the joint with a strong band of buttered paper, for the purpose of holding in the soufflé, and set it to cook in a moderate oven for fifteen minutes. After having taken the saddle out of the oven, remove the paper band, and send it to the table without changing the dish. Send the braising-liquor, cleared of all grease, reduced and strained, to the table separately. 1185—SELLE DE VEAU A L’ORIENTALE Braise the saddle; remove the fillets, and cut them into collops as for ‘‘ Selle 4 la Metternich.’’ Garnish the cavities with Soubise sauce ‘‘ au currie’’; reconstruct the fillets, putting a little of the same sauce between the collops, and coat the surface of the piece with the sauce already referred to. Surround the joint with braised celery, and serve its cooking liquor and a timbale of pilaff rice separately. 1186—SELLE DE VEAU A LA PIEMONTAISE Braise the saddle, and cut the fillets into collops as before. When reconstructing the fillets, between the collops put a little Béchamel sauce, combined with three and one-half oz. of grated Parmesan and three and one-half oz. of grated white truffles per quart of the sauce. RELEVES AND ENTREES 397 Coat the surface of the joint with the same sauce, and set to glaze quickly. Serve the braising-liquor, cleared of all grease and strained, separately; as also a timbale of rizotto a la Piémontaise (No. 2258). 1187—SELLE DE VEAU PRINCE ORLOFF Braise the saddle and proceed as above, placing between the collops of fillet a little Soubise sauce and a fine slice of truffle. Coat the surface of the joint with Mornay sauce, combined with one quart of highly-seasoned Soubise, and set to glaze quickly. N.B.—This saddle may be accompanied either by a garnish of asparagus-heads or by cucumbers with cream. 1188—SELLE DE VEAU A LA ROMANOFF Braise the saddle; remove the fillets, and cut the latter into collops as for ‘‘ Selle a la Metternich.’’ Reconstruct the fillets, placing a small quantity of minced mushrooms, cohered by means of a few tablespoonfuls of cream, between the collops, and coat the surface of the joint with highly-seasoned Béchamel sauce, finished with four oz. of crayfish butter per quart. Surround the piece with a border of braised half-fennels. Serve the braising-liquor, cleared of all grease, reduced and strained, separately. 1189—SELLE DE VEAU A LA TOSCA Braise the saddle, and then prepare it as for No. 1183. Almost completely fill the cavities left by the fillets with a garnish of macaroni, cut into short lengths, cohered with cream, and combined with a julienne of truffles. Reconstruct the fillets upon this garnish and coat the collops with Mornay sauce, placing a slice of truffle between the collops. The reconstructed fillets thus appear raised on either side of the chine. Coat the surface of the joint with the same sauce as that already used, and set to glaze quickly. Send the braising- liquor, cleared of all grease and strained, to the table separately. 1190—SELLE DE VEAU A LA RENAISSANCE Braise the saddle, and glaze it at the last moment. Dish it and surround it with a large heap of cauliflower at either end; on either side, nice heaps of carrots and turnips, raised by means of an oval, grooved spoon-cutter, cooked in consommé and glazed; peas; French beans

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