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Chartreuse of Partridges

Cut a cabbage into quarters, wash it well, plunge it into boiling water, then soak it in cold water for two hours. Drain and squeeze all the water out of the cabbage, cut the stalks out, tie the pieces together, and put them in a stewpan with two or three slices of streaky bacon previously blanched; pour some general stock, mixed with essence of partridge, over it, put in some clarified fat, and finish as described for Cabbage for Garnishing. Cut some carrots and turnips into slices two inches long with a vegetable cutter, and cook them separately, as described for Garnishes. Put a round of paper at the bottom of a plain entree-mould that has been buttered, garnish it with pieces of carrot and turnip, and put a layer of cabbage in the mould. Cut up three roast partridges, put four fillets on the cabbage, then put another layer of the cabbage on them; continue with alternate layers of partridge and cabbage till the mould is full. Stand the mould in a bain-marie till the contents are warm. When ready to serve turn the chartreuse onto an entree dish, and arrange alternately round the base some rounds of carrots and turnips, with a string bean between each. Put some rings of turnip round the top of the chartreuse and a Brussels sprout in each. Make a sort of cup or vase with a carrot, fill it with string beans, and place it in the center. Reduce some Spanish sauce with essence of partridge, fill a sauceboat with it, and serve with the chartreuse.