Prepare a chartreuse as before, then have twenty young carrots turned in
the shape of pears, but not too small, put them in a stewpan with a
little sugar and white stock, and boil till tender; turn out the
chartreuse on your dish, make a thin border of mashed potatoes on the
top about half an inch from the rim, cut off a piece from the thick part
of each carrot, and stand them upright upon the potatoes, fill the
centre with a pint of fresh boiled green peas dressed in pyramid, upon
the top place a small white cauliflower, nicely boiled, sauce as before,
and serve; this makes a very pretty dish.
In case you could not procure a mould as required, you could turn your
vegetables, and dress as the carrots above; lay the cabbage, bacon, and
partridges in the centre of your dish, dress the vegetables on mashed
potatoes tastefully around, finish on the top in either of the two last
ways, sauce the same, and serve; although not so handsome it takes less
time, and the exercise of a little taste on the part of the cook will
render it a very pretty dish.