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Chartreuse Liqueur as ingredient

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Chartreuse Liqueur as ingredient

allegro805 | Jan 25, 2007 10:08 AM

Yesterday's LA Times food section had a recipe for a Chartreuse souffle. I've never tried Chartreuse, but admit I was made curious reading the piece.

Anyone else have opinions on Chartreuse as flavoring? What's it like? Any good ideas for use in cooking, or is it best to just stick to it as a cordial?

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