CHARTREUSE

a famous liqueur originally made by monks of La Grande Chartreuse, France. After the exclusion of the Carthusian monks from France, they retired to Spain near Tarragona and there, claiming the process as still their exclusive secret, make a liqueur branded "Liqueur des Peres Chartreux." It contains the aromatic principles of a great variety of fruits, spices and herbs and is marketed in three colors--green, yellow and white.

See also "Chartreuse" in Culinary Terms in APPENDIX.

added by the pass

Recipes that use chartreuse

6 dishes across the Historical Foodie library call for chartreuse.

The Epicurean · 6

No. 1345 Rump of Beef, Modern Style—Braised Pointe de Boeuf Braise a la Moderne
No. 182 White Stock for Meats and Vegetables Blanc pour cuisson de Viandes et Legumes
No. 2094 Partridges a la Chartreuse Perdreaux a la Chartreuse
No. 3476 Mousse with Liquors Mousse aux Liqueurs
No. 3709 Delmonico's Wine Cellar List
No. 3714 Champagne, Claret and Rum Punch; Dessert Drinks Punch au Champagne, Bordeaux et Rhum; Boissons Pour le Dessert