Gardes : French, the petioles of Beta vulgaris, van cicla, man-
gold, a vegetable much esteemed as an entremets in France ;
used as puree, with cream, a la inoelle, a V cspagnolc. In the last
centur}- cooks who excelled in their preparation became noted
(‘M. d. Amph.,’ p. 205). .Such an artist in entremets was Moril-
lion, a cook of the time of Louis XVI. {ibid., p. 159).
Cardons : French, synonym cardoons, and chardoons, Fngli.sh cor-
ruption, the etiolated large and thick leaf-stalks or petioles of
the cardon, Cyuara cardunculus, L., a relation of the artichoke.
They are prepared much like the foregoing carde.s, and must not
be confounded with them ; but the3- are also prepared like the
true artichoke. Spanish cardoons were formerh- much valued.
Carrole, {e.g. of rice) : probabl3'^ an abbreviating corruption of
casserole.
Cartridge : a circular piece of oiled jjaper used to cover meat during
braising in a pan.
Carviol : name of cauliflower at Vienna.
Cascalope : French, same as escalope, or scollop (La Chapelle, iii. 73).
Casing: skinning and trailing {e.g. the hare).
Casserole: French, stewpan. Casserole of rice : an ornamental pie-
case made of paste or prepared rice.
Caudle is practically warm ale with groats. It is defined 113- et3'-
mologists as ‘ a warm drink given to the .sick,’ and as being
derived from the old French chandel. Cold cliandel is used now
and then b3' unwar3’ writers. Varieties : white caudle ; flour
caudle (‘Raton’s Dictionary’).
Caul: English (sometimes spelled cawl), the omentum of large
quadrupeds used for food ; Iwench, cripine.
Celeriac : French a;id Rnglisli, the colossal root of celery ; the ac of
this terminal recalls the English name of celer3’, nameh', ache.
Charcutier : French, a vendor of cooked meat, chair-cuite.
Charlotte : French, a raised pudding made in a mould with a crust
or case of thin .slices of bread steeped in clarified butter and
filled with fruit, typically apples.
Chartreuse: French, origiiiall3' ^ preparation consisting of vege-
tables onl3% arranged in a plain mould. In its degenerate form
the interior is garni.shed with game, small birds, kebobs, tendrons,
etc.
Chartreuse a la Parisienne : French, a show3' entree, composed
chiefl3- of quenelles of forcemeat ; the interior contains ragouts,
kebobs; termed entric de farce and a surprise, satirically, by
668
THE SPIRIT OF COOKERY
Cargme, hecatise it is a pate of meat onh-, Avhile a chartreuse
should contain no meat at all.
Chatteries: dainties or delicacies for company (Ralzac) ; term u.sed
by French ladies in last century, when chatteries were much in
favour.
Chingaras, au : French, after the manner of the gipsie.s. Italian,
zingams. Misinterpreted by an author as au chien gras.
Chitterling: English, the bosom stripe of a shirt, the frill.
Chitterlings: plural of the foregoing: .signifies the boiled intestine
or gut of the ox niainl}% but also of calf and pig, the small tripe,
which has .some resemblance in shape to a shirt-frill. German
Kutteln, Kaldauven, meaning also tripe in general. Chitterlings
also means sausages in some parts.
Cider (apple wine). vSee C3'der.
Civet, Engli.sh {civettc, French, means a strong peculiar .scent from
an animal, and is not related) : civet, French ( = chives ?) : a highly-
flavoured dish, e.g. of hare.
Cock-ale : obsolete : ale mixed with the jellv or minced meat of a
boiled cock, l)esides other ingredients (New English Dictionar3'
on Historical Principles).
Page 421
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Gardes : French, the petioles of Beta vulgaris, van cicla, man-
gold, a vegetable much esteemed as an entremets in France ;
used as puree, with cream, a la inoelle, a V cspagnolc. In the last
centur}- cooks who excelled in their preparation became noted
(‘M. d. Amph.,’ p. 205). .Such an artist in entremets was Moril-
lion, a cook of the time of Louis XVI. {ibid., p. 159).
Cardons : French, synonym cardoons, and chardoons, Fngli.sh cor-
ruption, the etiolated large and thick leaf-stalks or petioles of
the cardon, Cyuara cardunculus, L., a relation of the artichoke.
They are prepared much like the foregoing carde.s, and must not
be confounded with them ; but the3- are also prepared like the
true artichoke. Spanish cardoons were formerh- much valued.
Carrole, {e.g. of rice) : probabl3'^ an abbreviating corruption of
casserole.
Cartridge : a circular piece of oiled jjaper used to cover meat during
braising in a pan.
Carviol : name of cauliflower at Vienna.
Cascalope : French, same as escalope, or scollop (La Chapelle, iii. 73).
Casing: skinning and trailing {e.g. the hare).
Casserole: French, stewpan. Casserole of rice : an ornamental pie-
case made of paste or prepared rice.
Caudle is practically warm ale with groats. It is defined 113- et3'-
mologists as ‘ a warm drink given to the .sick,’ and as being
derived from the old French chandel. Cold cliandel is used now
and then b3' unwar3’ writers. Varieties : white caudle ; flour
caudle (‘Raton’s Dictionary’).
Caul: English (sometimes spelled cawl), the omentum of large
quadrupeds used for food ; Iwench, cripine.
Celeriac : French a;id Rnglisli, the colossal root of celery ; the ac of
this terminal recalls the English name of celer3’, nameh', ache.
Charcutier : French, a vendor of cooked meat, chair-cuite.
Charlotte : French, a raised pudding made in a mould with a crust
or case of thin .slices of bread steeped in clarified butter and
filled with fruit, typically apples.
Chartreuse: French, origiiiall3' ^ preparation consisting of vege-
tables onl3% arranged in a plain mould. In its degenerate form
the interior is garni.shed with game, small birds, kebobs, tendrons,
etc.
Chartreuse a la Parisienne : French, a show3' entree, composed
chiefl3- of quenelles of forcemeat ; the interior contains ragouts,
kebobs; termed entric de farce and a surprise, satirically, by
668
THE SPIRIT OF COOKERY
Cargme, hecatise it is a pate of meat onh-, Avhile a chartreuse
should contain no meat at all.
Chatteries: dainties or delicacies for company (Ralzac) ; term u.sed
by French ladies in last century, when chatteries were much in
favour.
Chingaras, au : French, after the manner of the gipsie.s. Italian,
zingams. Misinterpreted by an author as au chien gras.
Chitterling: English, the bosom stripe of a shirt, the frill.
Chitterlings: plural of the foregoing: .signifies the boiled intestine
or gut of the ox niainl}% but also of calf and pig, the small tripe,
which has .some resemblance in shape to a shirt-frill. German
Kutteln, Kaldauven, meaning also tripe in general. Chitterlings
also means sausages in some parts.
Cider (apple wine). vSee C3'der.
Civet, Engli.sh {civettc, French, means a strong peculiar .scent from
an animal, and is not related) : civet, French ( = chives ?) : a highly-
flavoured dish, e.g. of hare.
Cock-ale : obsolete : ale mixed with the jellv or minced meat of a
boiled cock, l)esides other ingredients (New English Dictionar3'
on Historical Principles).