|Place of origin||France|
|Main ingredients||Vegetables, meat|
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. 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.
- Larousse Gastronomique (1988) English edition ISBN 0 7493 0316 6 p257
- Diarmaid MacCulloch (2009) A History of Christianity ISBN 978-0-713-99869-6 p392
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