The encyclopædia of practical cookery

(4) Boil some clarified sugar to caramel ( see Sugar-boiling), dip some ratafias into it and lay them all round the inside of a dish, take some more ratafias and cut them into squares, dip them too into the caramel and stand them cornerwise on the under row, then dip some more uncut ratafias in caramel and pile them on top of the square-cut cakes, and so on piling the basket two or three storeys high. Line the inside with wafer-paper and put into it sponge biscuits, sweetmeats, a few blanched almonds, and on top of all a lightly-piled whipped cream ; garnish the froth with roseleaves, candied violets, coloured comfits, or caramel sugar. (5) Cut through the rinds of thoroughly sound well-shaped oranges in such a manner that when the intermediary parts are removed a pattern will remain on the orange representing Fig. 406. Chantilly Basket or Petits Choux. a basket, such as is shown in Fig. 406. Carefully remove all the fruit of the orange by means of a vegetable -scoop or small spoon, and trim up the basket of peel where any irregularities or want of finish may appear. A very sharppointed penknife answers best for cutting the rind. Have ready some thin syrup in a broad pan over the fire, and into this place the baskets, taking care that each shall stand | perfectly upright on the bottom of the pan. Boil up gently for an hour, or until the peel baskets become transparent : then lift each one out separately and stand on a perforated sheet or sieve, carefully oiled, to drain. Lift occasionally so that the bottoms shall not stick. Let the baskets stand in a drying-closet, or near a low fire until the sugar is thoroughly set upon them, then fill with whipped cream (Chantilly cream as it was originally styled), and use to garnish pieces montees, or serve alone ; arrange on a glass or other ornamental dish, covered with an ornamental paper. CHANTILLY CREAM.— This name is given to whipped cream generally, but somewhat ostentatiously and erratically, seeing that whipped cream is of universal fame, and probably used before the Castle of Chantilly was erected. CHAFONS. — Fr. for Capons. CHAPFATEE (CHAP ATI), or INDIAN HAND- BREAD. — This native Indian food is prepared by making a simple paste of flour and water, taking a piece about the size of an egg, rolling it out to about 10in. in circumference, and liaking crisp on a griddle over a clear fire. CHAR. — The trout of the Alps ( Salmo alpinus, or S. salvelinus) is found commonly in the lakes of Lapland, and in some of the English, Welsh, and Scotch lakes. The lake of Geneva is celebrated for its Char, which is there styled “ Ombre chevalier ” ; and it is not altogether unknown in other parts of Switzerland and in Sweden. The name “ Char ” refers to the colour of its belly, from the Gaelic cear, ceara, blood, which also obtains for it in Scotland the cognomen of “Cardhui,”or red-black (Lochleven trout), and in Wales “Torgoch,” both terms having For details respecting Culinary Processes, Utensils, Char — continued. the same signification. The finest of these fish weigh about lib. The body is elongated, tail forked, and fins small (see Fig. 407). The back is a dark olive colour, with the sides a shade or so lighter, and spotted with red or