Chartreuse (dish)

Chartreuse
Place of origin France
Main ingredients Vegetables, meat
Cookbook: Chartreuse  Media: Chartreuse

A chartreuse is a French dish comprising meat or vegetables that are wrapped tightly in a decorative layer of salad or vegetable leaves of different colours and cooked within a dome mould. Variations of the dish have been in existence since at least the eighteenth century.[1] The appearance of the chartreuse may be varied according to the way in which the external vegetables are cut.

In classic French cuisine it is cooked in a bain-marie and served hot. Chef Marie-Antoine Careme described Chartreuse as the “queen of entrees”. Nowadays it is usually a dish of partridge with cabbage and is called chartreuse of partridge.[2]

It was the non-meat diet of the monastic order of Carthusians that had been founded at Chartreuse[3] that gave the dish its name as, originally, it was made just with vegetables.


References

  1. ↑ http://www.newyorker.com/magazine/2013/07/29/cooking-with-daniel
  2. ↑ Larousse Gastronomique (1988) English edition ISBN 0 7493 0316 6 p257
  3. ↑ Diarmaid MacCulloch (2009) A History of Christianity ISBN 978-0-713-99869-6 p392
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