Chartreuse (dish)
| 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.