From:
The Thorough Good Cook
Entrees: 30. Chartreuse with Beef Palates
Take a plain
copper mould,
butter it, and line it with
paper well buttered; then prepare a sufficient quantity of
carrots and
turnips; by boiling them separately till
tender, in
salt and water, with a little white
veal fat or butter, or slices of
fat bacon. Take a round
vegetable scoop, cut as many pieces as you can, then with your
knife cut them in round
fillets; lay a row of the carrots one over the other round the mould; then a
row of the turnips, again carrots, and so on, till you arrive three-parts up the mould. Cut some
beef palates that have been dressed into round pieces, soak them in
glaze, and put them at the bottom of the mould, one over the other. Secure the vegetables by spreading veal
forcemeat lightly on them ;
steam the mould in boiling water for half an hour, then turn it over on the dish, remove the mould and paper, and with a pastry brush drop some thin glaze over the vegetables. When dished, pour round a
Spanish sauce. When the
roots are young, this is by far the best way to make a
Chartreuse.