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Title: Chartreuse of Eggs, Larousse Gastronomique, A
Categories: Loo Egg Vegetable French
Yield: 6 Servings

6lgCabbage leaves
1cCarrot, diced
1cTurnip, diced
1cGreen beans, sliced into thin rounds
1cPeas
3tbButter
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.

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