Taking them into the
laboratory, he had the furnaces lit, got the alembics into
working order, and produced the first liqueur.
From this it will be understood that the secret of the
manufacture is the fragrance of the Alpine herbs, and
so great is this that all other attempts to imitate this
monasterial production are inferior, even if they are not
altogether failures. Chartreuse is made of three colours —
green (vert), yellow (jaune), and white (blanc), but the
basis of all three is declared to be as follows :
Angelica, 10 grammes; hyssop, 2 grammes; balm, 2 grammes;
peppermint, 20 grammes ; nutmeg and cloves, 4 grammes ; in
2qts. of rectified spirits of wine. To this is added a fair pro-
portion of strong syrup and either spinach green or saffron,
for green or yellow, or no colouring at all for the white.
The severity of the discipline enforced by St. Bruno
upon these retiring liqueur-makers has led the Continental
cooks in a fit of satire to make a few suggestive dishes,
which they dedicated to these monks and style Chartreuses.
The secret consists in disposing of highly tasty morsels
amongst severely plain food such as cabbage, between
the leaves of which would be concealed pats of savoury
forcemeats of game and other good things. Fruits are
applied in the same manner. The following receipt is
given as a very artistic example, but others of a much
more monastic character will be found under other
headings, such as Fish, Fowl, Partridges, Pigeons,
Prairie-hens, Strawberries, and Sweetbreads.
Chartreuse of Vegetables and Game. — Scrape and wash
six large carrots, peel and wash the same number of white
turnips, and boil them for twenty minutes in salted water.
Pour off the water, add 3 pints of stock and 1 teaspoonful
of sugar, and simmer gently for one hour ; then take up,
drain, and set away to cool. Cut two large cabbages in
four parts, wash them, and boil twenty minutes in^ salted
water. Drain in the colander, and return to the saucepan,
Chartreuse — continued.
with 1 pint of stock, two cloves, a bouquet of herbs, and
two onions tied in a piece of muslin, 1 dessert-spoonful of
butter, lib. of bits of pork, and three grouse✪ Chartreuse of Vegetables and Game. Cover the
saucepan, and place it where the contents will simmer for
two-hours-and-a-half. When cooked, put the grouse and
pork on a dish to cool ; turn the cabbage into a colander,
chop it very fine, season with salt and pepper, and put away
to cool. Butter a plain mould holding about 4qts., and line
it with buttered note-paper cut to fit the sides and bottom.
Cut the cold turnips and carrots in thick slices, then in
pieces all the same size and shape, and line the sides and
bottom of the mould with these, being particular to have
the pieces come together, and having the yellow and white
arranged in either squares or rows. With the chopped
cabbage put | pint of brown sauce and 2 table-spoonfuls of
glaze, and stir over the fire for six minutes ; then spread a
thick layer of this on the vegetables, being careful not to
displace them. Cut each grouse into large pieces, season with
salt and pepper, pack closely in the mould, moisten with
another J pint of brown sauce, and cover with the remainder of
the cabbage. Two hours before serving time place this in a
steamer and warm it up.
Page 239 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Taking them into the laboratory, he had the furnaces lit, got the alembics into working order, and produced the first liqueur.
From this it will be understood that the secret of the manufacture is the fragrance of the Alpine herbs, and so great is this that all other attempts to imitate this monasterial production are inferior, even if they are not altogether failures. Chartreuse is made of three colours — green (vert), yellow (jaune), and white (blanc), but the basis of all three is declared to be as follows :
Angelica, 10 grammes; hyssop, 2 grammes; balm, 2 grammes; peppermint, 20 grammes ; nutmeg and cloves, 4 grammes ; in 2qts. of rectified spirits of wine. To this is added a fair proportion of strong syrup and either spinach green or saffron, for green or yellow, or no colouring at all for the white.
The severity of the discipline enforced by St. Bruno upon these retiring liqueur-makers has led the Continental cooks in a fit of satire to make a few suggestive dishes, which they dedicated to these monks and style Chartreuses. The secret consists in disposing of highly tasty morsels amongst severely plain food such as cabbage, between the leaves of which would be concealed pats of savoury forcemeats of game and other good things. Fruits are applied in the same manner. The following receipt is given as a very artistic example, but others of a much more monastic character will be found under other headings, such as Fish, Fowl, Partridges, Pigeons, Prairie-hens, Strawberries, and Sweetbreads. Chartreuse of Vegetables and Game. — Scrape and wash six large carrots, peel and wash the same number of white turnips, and boil them for twenty minutes in salted water. Pour off the water, add 3 pints of stock and 1 teaspoonful of sugar, and simmer gently for one hour ; then take up, drain, and set away to cool. Cut two large cabbages in four parts, wash them, and boil twenty minutes in^ salted water. Drain in the colander, and return to the saucepan,
Chartreuse — continued.
with 1 pint of stock, two cloves, a bouquet of herbs, and two onions tied in a piece of muslin, 1 dessert-spoonful of butter, lib. of bits of pork, and three grouse. Cover the saucepan, and place it where the contents will simmer for two-hours-and-a-half. When cooked, put the grouse and pork on a dish to cool ; turn the cabbage into a colander, chop it very fine, season with salt and pepper, and put away to cool. Butter a plain mould holding about 4qts., and line it with buttered note-paper cut to fit the sides and bottom. Cut the cold turnips and carrots in thick slices, then in pieces all the same size and shape, and line the sides and bottom of the mould with these, being particular to have the pieces come together, and having the yellow and white arranged in either squares or rows. With the chopped cabbage put | pint of brown sauce and 2 table-spoonfuls of glaze, and stir over the fire for six minutes ; then spread a thick layer of this on the vegetables, being careful not to displace them. Cut each grouse into large pieces, season with salt and pepper, pack closely in the mould, moisten with another J pint of brown sauce, and cover with the remainder of the cabbage. Two hours before serving time place this in a steamer and warm it up.
Records on this page
Chartreuse of Vegetables and GameChartreuse of Vegetables and Game