The sun. [volume] (New York [N.Y.]) 1833-1916, 1915-12-05
CHARTREUSE IN MANY FORMS

@HARTREUSE is a favoritc term
- with French cooks and is ap.
piled to such a variety of dishes
that the name In somewhat mystifyiar
unless its origin Is understood The
word harks back to the time when The
monks in the monastery at Chartrcuso
destined to continued fasting, wof,
wont to conceal on their plates some
surreptitious delicacy, covering II with
a leaf OF boiled cabbage or a few
crusts Of bread.
So in culinary %parlance a chartreuse
implies the presence of two or moro
ingredients, the heart of the mould
in each ease being the tidbit, 50 that
the historical reference is properly
carried out. Thus chartrcuse o,
! chicken may appear to hc a sold
mould Of rice. while in fact thi. 5
only a covering for the creamy chicken
filling within.
There Is nothing in such an arrancr.
, ment Of food to put 1t in a class No.
yond the skill OF the average house.
wife or general ihousework servant.
1t gives an impression of elegance ont
Of proportion to the labor and ex-
n involved and provides one ~
the best means Of utilizing left overs
of various materials. Whether 10 b.
served hot or cold, the chartrousr can
be prepared far in advance of tae
| meal and either left on the ice until
serving time or quickly reheated, as
the ease may be. Being packed N A
mould insures it's compact appearance
and opens a wide field for decoration
where an elaborate dish Is required
for a formal meal or the buffet table
at Q reception.
It is also possible to serve a caar-
treuse in individual moulds, the inner
filling entirely concealed by the Coa.-
ing Of different material. Whether a.
an entree or dessert a sauce Is often
served with "a chartreuse. Thus a
chartreuse OF salmon and rice Is suit
ably accompanied by a drawn butter
! and egg sauce, while a chartreuse Il
fruits would be served with "a fruit
sauce.
To make q chartreuse of FISH,
chicken or s~weetbreads carefully cooked
rice is the favorite combination. Il
. should be steamed until nearly teHi''
then mixed with cream or m".'4d
butter until of a consistency I" NJ" n
lining a buttered mould. The ren'''
OF the mould IL then ready to I'll vs.
the creamed mixture Of fish or polIf!
highly seasoned. Cover TINS hiia'
with a layer of the rice and steam H.
half an hour or more. ACCORDING To- ~"
size of mould. Mushrooms, yhopp'-
hard boiled eggs clans or oysters h
suitable additions to the mixture use
for the filing OF such a 'harireuse
For a meat filled chartreusc mas"
potato makes an excellent cnatir- d."
tomato sauce is a suitable acc mlan
ment.
A chartreusc In indivldua. form s.
sure to meet with favor on THE NUE.
sery table. at IA childrcns laIN %
on the invalid's tray. 1t AWAY N''' :
a surprise as To what Is 'oh'' u''
within, and oftentimes "A n"aI',-'-
exterior. which might othcrN.-"
leIt uletttH, VIII W. '''J''
of the spoonful of chicken I-. Ole
sweetbreads within.
Salad materials are well Nui"''' '
serving in chartreuse foam,
celery mayonnaise may h' '"
within IA coating % lcl.,I '. r'
the mould at serving tim" ,'.i-
grated with stitfenod Wd'". 3d..
rims of olives, oapers az -mf|
sliced gherkins, spread Co. .l
fan. Such a salad is served B.. -'
the celery mayonnaisc not lucille s.
BILE until the mould is cut \"
rate vegetable salad can ii t''
in similar fashion by hu'''i.t-
inside of the mould thuroU-h '-
ing strips of cold hu.ict N-' .'
or stalks Of asparagus INT" .'
ter and placing on ice unit ''
hardens sufficiently To hold '.' zoe
tables in place. Fin the centre OFF e
mould with any preferred s'HI N.Y.
ture. dressed with %maNonual-'
When carried out in fr.a.a W. no
lures Chartreusos and iU'u'' .'
synonymous in their ~arranEcu'' .
centre of the mould being ~ o''.'''
texture, color and flavor from q. ''
side. Instead of ordering these NN..'
sive frozen desserts from the ''''.'
). the economical hostess can have '"'
ice cream delivered for use ln "'-
her melon mould. She az '.'. pre-
pare her W filling, IT ml\'t i'"'
died fruits, whipped cream N
chopped nuts or pounded ma. I'"'''
charlotte russo mixture, or "r pre-
, ferred combination. The mould '''
repacked in the pail of Ire a'. SOL
!, in which the plain ice cream N.-
; livered and unmoulded when '.''
serve.