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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

  1. (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

  1. (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:
  2. (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:
  3. (countable, uncountable) A kind of enamelled pottery.
  4. (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

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chartreuses Number=Plur lexicographic