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Restaurant lunch highlights:

Chartreuse: The Queen of entrees

Chartreuse: The Queen of entrees

I first happened upon it one morning, while flipping through the Time Life Foods of the World book ''Classic French Cooking'': a photograph of an alabaster edible dome, mosaicked in carrots and turnips, with molding of green beans and English peas, its base edged by slabs of bacon and sausage and glazed tiny onions, looking for all the world like a frosted vegetable cake.

Chartreuse is largely forgotten today, was once considered the pinnacle of gastronomic sophistication. Antonin Careme, culinary demigod of 19th-century France, christened it the Queen of All Entrees.

As reported in the New York Times with recipe - READ MORE

Last modified onTuesday, 29 March 2016 06:06
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