Chartreuse of eggs, larousse gastronomique, a

Yield: 6 Servings

Measure Ingredient
6 larges Cabbage leaves
1 cup Carrot, diced
1 cup Turnip, diced
1 cup Green beans, sliced into thin rounds
1 cup Peas
3 tablespoons Butter
6 \N 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 ½ 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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