A dish of mixed fruit, meat or vegetables encased in a solid edible mould such as green aspic; a sort of upstanding mousse served as an entrée.
"Carthusian." A liqueur produced by monks in the Massif de la Chartreuse in the south east of France. The recipe is a closely guarded secret but it is brandy-based with herbs which include angelica leaves, hyssop, cinnamon bark, balm, mace and saffron. It is also a garnish for partridge and a dish served as an entrée.
Usually this indicates a dish of partridge braised with cabbage, perhaps with added sausage and bacon to enrich the sauce. This would be called faisan à la chartreuse. However, it may also be done with meat or even with a large fish.
A mould is lined with aspic, the sides decorated with cold sliced vegetables, filled with quails larded with truffles and pistachios. It is served with vegetable salad.
A mould is lined with aspic, the sides decorated with cold sliced vegetables, filled with cubes of pâté de foie gras.
