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Chartreuse Ragout

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Description Edit

Serves 6


Chartreuse Ragout

Ingredients Edit

Directions Edit

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.

See also Edit

Other Links Edit

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