A chartreuse is a French dish comprising meat or vegetables that are wrapped tightly in a decorative layer of salad or vegetable leaves of different colours and cooked within a dome mould. Variations of the dish have been in existence since at least the eighteenth century. The appearance of the chartreuse may be varied according to the way in which the external vegetables are cut. It was the non-meat diet of the monastic order of Carthusians that had been founded at Chartreuse that gave the dish its name as, originally, it was made just with vegetables.