Chartreuse of eggs, larousse gastronomique, a
Eggs Vegetables French
Last updated 6/12/2012 12:57:14 AM. Recipe ID 19697. Report a problem with this recipe.
Title: Chartreuse of eggs, larousse gastronomique, a
Categories: Loo, Eggs, Vegetables, French
Yield: 6 Servings
6 lg Cabbage leaves
1 c Carrot, diced
1 c Turnip, diced
1 c Green beans, sliced into
1 c Peas
3 tb Butter
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
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.
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