Braise the cabbage together with an old partridge which has been previously coloured in butter.
Prepare a mould lined in the Chartreuse style and fill this with the braised cabbage and young roast partridge prepared expressly for the dish. Finish cooking au Bain-marie as explained for Chartreuse de Pigeonneaux, and serve accompanied with Sauce Demi-glace flavoured with partridge Fumet.
© 1903 All rights reserved. Published by Taylor and Francis.