1834—Faisan en Chartreuse

Parboil a fine, round-headed, quartered cabbage, and braise it as directed under No. 2100, Braised Cabbage, adding thereto an old, oven-browned pheasant.

The chartreuse may be made with the pheasant kept whole or cut into pieces, but in any case, roasted or No. 250, Poëlings, it should be very tender and only just cooked. The old pheasant put in with the cabbage only serves in imparting its flavour to the latter, but it must not and cannot be used for the chartreuse.

If the chartreuse be made with a cut-up pheasant, proceed as in the case of No. 1778, Pigeonneaux en Chartreuse. If whole, line an oval mould No. 1220, Chartreuse de Ris de Veau; coat the inside with a portion of the braised cabbage, which should be slightly pressed; set the pheasant, breast undermost, in the mould; cover it with what remains of the cabbage, and then turn it out on a dish.

Send a sauceboat of excellent half-glaze, flavoured with pheasant fumet, separately.