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
           -thin rounds
      1 c  Peas
      3 tb Butter
      6    Eggs
 
  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.