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Chartreuse

  (1) A liqueur invented in 1605 and still made by the Carthusian monks, named for the great charterhouse (la grande chartreuse), the mother house of the order, near Grenoble insouthern France. It is reputed to contain more than 200 ingredients. There are three varieties: green Chartreuse is 55%, yellow 43% and white 30% alcohol.

  (2) A dish turned out of a mould; more usually, fruit enclosed in jelly.