1778—Pigeonneaux en Chartreuse

Prepare the Chartreuse in a Charlotte mould, as explained under No. 1182, Selle de Veau à la Chartreuse. Line the bottom and sides with a layer of braised, drained, and pressed cabbages; in the centre set the squabs, cooked “No. 250, Poëlings” and cut into two lengthwise, and alternate them with small rectangles of No. 273, Blanchings, salted breast of pork, and sausage roundels. Cover with cabbages, and steam in a bain-marie for thirty minutes.

Let the Chartreuse stand for five minutes after withdrawing from the bain-marie; turn out on a round dish, and surround with a few tablespoonfuls of half-glaze sauce.