Chartreuse Of Eggs, Larousse Gastronomique, A Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 large: Cabbage leaves,
1 cup: Carrot, diced
1 cup: Turnip, diced
1 cup: Green beans, sliced into thin rounds
1 cup: Peas,
3 tbsp: Butter,
6: Eggs,
Directions:
Did you know that the Carthusian monks also lent their name to a
style of cooking in which cabbage figures prominently (they are
supposed to be vegetarians, but nowadays the term is used for any of
a number of dishes with cabbage or lettuce as a major ingredient).
Preheat oven to 350. Have a large flattish pan half filled with hot
water inside.
Braise the cabbage leaves in a little salted water.
Boil the vegetables for a few minutes until crisp tender (add the
peas 1 min before end of cooking). Drain thoroughly. Toss in 2 T
butter over a high flame. Let cool.
Thickly butter 6 individual souffle cups and press a little more than
1/2 c vegetables into the bottom and sides, lining completely. Break
an egg into each cup. Set cups into pan with hot water. Cook until
eggs are set.
Put a cabbage leaf on each serving plate, and unmold vegetable and
egg over it. The butter is the only sauce.
Source from luhu.jp
style of cooking in which cabbage figures prominently (they are
supposed to be vegetarians, but nowadays the term is used for any of
a number of dishes with cabbage or lettuce as a major ingredient).
Preheat oven to 350. Have a large flattish pan half filled with hot
water inside.
Braise the cabbage leaves in a little salted water.
Boil the vegetables for a few minutes until crisp tender (add the
peas 1 min before end of cooking). Drain thoroughly. Toss in 2 T
butter over a high flame. Let cool.
Thickly butter 6 individual souffle cups and press a little more than
1/2 c vegetables into the bottom and sides, lining completely. Break
an egg into each cup. Set cups into pan with hot water. Cook until
eggs are set.
Put a cabbage leaf on each serving plate, and unmold vegetable and
egg over it. The butter is the only sauce.
Source from luhu.jp