Difference between revisions of "Chartreuse Ragout"
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* 5/8 cup [[butter]] -- melted | * 5/8 cup [[butter]] -- melted | ||
| − | == | + | == Procedures == |
[[butter]] pudding mold/deep round casserole. Cut [[carrot]]s in small pieces and place in bottom and around sides in pattern. Drain [[cabbage]] and chop coarsely; sprinkle with [[salt]] and [[pepper]]. A 1" layer to mold (bottom and side). Add ragout (no sauce). Cover with another layer [[cabbage]]. Pour melted [[butter]] over. | [[butter]] pudding mold/deep round casserole. Cut [[carrot]]s in small pieces and place in bottom and around sides in pattern. Drain [[cabbage]] and chop coarsely; sprinkle with [[salt]] and [[pepper]]. A 1" layer to mold (bottom and side). Add ragout (no sauce). Cover with another layer [[cabbage]]. Pour melted [[butter]] over. | ||
Latest revision as of 09:58, 15 July 2012
Description
Serves 6
File:1074044009.jpg
Chartreuse Ragout
Ingredients
- 2 tablespoons butter
- 2 carrots -- half-cooked
- 1 medium cabbage -- half-cooked
- salt and pepper
- 2 cups ragout of meat, Chicken or other poultry
- 5/8 cup butter -- melted
Procedures
butter pudding mold/deep round casserole. Cut carrots in small pieces and place in bottom and around sides in pattern. Drain cabbage and chop coarsely; sprinkle with salt and pepper. A 1" layer to mold (bottom and side). Add ragout (no sauce). Cover with another layer cabbage. Pour melted butter over.
Set in shallow pan hot water and bake in moderate (350 °F) oven about 1 hour. Turn out on warmed serving platter. Serve with Bordelaise or Caper Sauce.
