Decorate a buttered Charlotte mould in the same way as for Chartreuse de Ris de Veau, then cover the bottom and sides with a thick layer of braised cabbage, previously drained and squeezed.
Fill the centre with the pigeons cooked en Casserole and cut in quarters and interspacing these pieces with small rectangles of blanched salt belly of pork and slices of smoked sausage. Cover with more cabbage then cook au Bain-marie in the oven for 30 minutes. Turn the Chartreuse over on to a dish, allow to stand for 5 minutes then remove the mould. Sponge up any liquid which has escaped and surround with a few spoonfuls of Sauce Demi-glace.
© 1903 All rights reserved. Published by Taylor and Francis.