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