Most chartreuse RECIPES call for one BIRD, a fat one, like a PIGEON or a partridge, secreted inside the casing, a vegetable MOLD, which is then turned out ONTO a plate.

Author - Bill Buford

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Most chartreuse RECIPES call for one BIRD a fat one like a PIGEON or a partridge secreted inside the casing a vegetable MOLD which is then turned out ONTO a plate.
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