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Chartreuse - Defined

Chartreuse—Is the name of a liqueur made in three colors, green, yellow and white; originally made by the monks of a French monastery at Dauphine, in the Alps mountains. There are, however, dishes dedicated to these monks, called "chartreuses"; they are made of various rich foods, such as prairie hens, fish, partridges, larks, snipe, squabs, chickens, fruits, etc., enclosed in a mold or shell of a much more common material, being a disguise, inasmuch as the monks were under severe dicipline, and were supposed to be very frugal. Recipes for chartreuses will be found under the respective food which demands it.

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Epicurean Cooking Terms

Definitions, Usage, Recipes, Etc.