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Title: Chartreuse of Eggs, Larousse Gastronomique, A
Categories: Loo Egg Vegetable 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.
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