Chartreuse Ragout

Description
Serves 6

Ingredients

 * 2 tablespoons butter
 * 2 carrots -- half-cooked
 * 1 medium cabbage -- half-cooked
 * salt and pepper
 * 2 cups ragout of meat, chicken or other poultry
 * 5/8 cup butter -- melted

Directions
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 (350ºF) oven about 1 hour. Turn out on warmed serving platter. Serve with Bordelaise or Caper Sauce.