Take a nice cabbage, cut it in quarters and remove the stalks. Blanch it, then braise it together with an old pheasant previously browned in the oven. This pheasant is only used to impart its flavour to the cabbage.
Select a very tender pheasant for the preparation of the Chartreuse and either roast or Poêlé it.
If to be served whole, prepare the Chartreuse in an oval mould of a size proportionate to that of the pheasant. If to be cut in portions proceed in exactly the same way as for Pigeonneaux en Chartreuse (3400).
Serve accompanied with a Sauce Demi-glace flavoured with good pheasant Fumet.
© 1903 All rights reserved. Published by Taylor and Francis.