They are
served either hot or cold as an appetizer or as a first course for lunch
or dinner.
Canard (kan-ar).--Duck.
Capers.--Small pickled buds of a European shrub, used in sauces and in
seasoning.
Capon.--A male fowl castrated for the purpose of improving the quality
of the flesh.
Caramel.--A sirup of browned sugar.
Casserole.--A covered earthenware dish in which foods are cooked.
Champignons (shang-pe-nyong).--The French name for mushrooms.
Chartreuse (shar-truhz).--A preparation of game, meat, fish, etc.,
molded in jelly and surrounded by vegetables. The name was given to the
dish by the monks of the monastery of Chartreuse.
Chiffonade (shif-fong-ad).--Salad herbs finely shredded and then sauted
or used in salads.
Chillies.--Small red peppers used in seasoning.
Chives.--An herb allied to the onion family.
Chutney.--An East Indian sweet pickle.
Citron.--The rind of a fruit of the lemon species preserved in sugar.
Collops.--Meat cut in small pieces.
Compote.--Fruit stewed in sirup.
Coquilles (ko-ke-yuh).--Scallop shells in which fish or oysters are
sometimes served.
Creole, a la (kray-ol, ah lah).--With tomatoes.
Croustade (kroos-tad).--A thick piece of bread that has been hollowed
out and then toasted or fried crisp. The depression is filled with food.
Croutons (kroo-tong).
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