| 词条 | Chartreuse (dish) |
| 释义 |
| name = Chartreuse | image = | caption = | alternate_name = | country = France | region = | creator = | type = | served = | main_ingredient = Vegetables, meat | variations = | calories = | other = }} 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. References1. ^http://www.newyorker.com/magazine/2013/07/29/cooking-with-daniel {{France-cuisine-stub}}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 1 : French cuisine |
| 随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。