Dictionary
Words, grammatical forms and meanings linked to the ontology.
chartreuse en · ADJ
Pronunciation
- /ʃɑɹˈtɹuːs/ (General-American)
- (US) audio
- /ʃɑːˈtɹɜːz/ (Received-Pronunciation)
- /ʃɑɹˈtɹuːz/ (General-American)
Etymology
Borrowed from French chartreuse. Doublet of charterhouse.
Meanings
-
(not-comparable) Of a bright yellowish-green colour.
Translations (3)
la galbinus (of a bright yellowish-green colour) · cs žlutozelená (of a bright yellowish-green colour) · de gelbgrün (of a bright yellowish-green colour)
chartreuse en · NOUN
Pronunciation
- /ʃɑɹˈtɹuːs/ (General-American)
- (US) audio
- /ʃɑːˈtɹɜːz/ (Received-Pronunciation)
- /ʃɑɹˈtɹuːz/ (General-American)
Etymology
Borrowed from French chartreuse. Doublet of charterhouse.
Meanings
-
(countable, uncountable) A yellow or green liqueur made by Carthusian monks.
Old Tinker, in evening dress, sat uncomfortably, sideways, upon the edge of a wicker and brocade “chaise lounge,” finishing a tiny glass of chartreuse, while Talbot Potter, in the middle of the room, took leave of a second guest who had been dining with him.
1921, Booth Tarkington, Harlequin and Columbine:Many liqueurs, among them chartreuse and benedictine, have long been held in great esteem as aphrodisiac aids.
1961, Harry E. Wedeck, Dictionary of Aphrodisiacs, New York: The Citadel Press, page 138:
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(countable, uncountable) A greenish-yellow color.
Every scrap of vegetation had been scorched from the parched soil, except for growths of black, orange, and chartreuse lichen that, from the air, gave the earth a scabbed and infected appearance.
2005, Christopher Paolini, “The Burning Plains”, in Eldest, page 582:Well, we shot the line and we went for broke
With a thousand screamin' trucks
An' eleven long-haired Friends a' Jesus
In a chartreuse microbus.
1975, “Convoy”, in C.W. McCall, Chip Davis (lyrics), Black Bear Road, performed by C. W. McCall:
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(countable, uncountable) A kind of enamelled pottery.
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(countable, uncountable) A French dish of vegetables (and sometimes meat) wrapped tightly in a decorative layer of salad or vegetable leaves and cooked in a dome-shaped mould.
ARRANGE DIFFERENT KINDS OF COOKED VEGETABLES IN A CASSEROLE […] The dish resembles a chartreuse.
1977, Joseph Dommers Vehling Apicius, Cookery and Dining in Imperial Rome, page 238:
Forms