the blood in the flesh.
Cannelons,/. Small rolls of pastry stuffed with minced meat.
Caper Sauce, e. Sauce aux capres,/.
Capillaire. a plant. A syrup flavoured with orange-flowers,
&c. — sirop de capillaire.
Capilotade,/ a culinar}- expression for a mixed hash.
Caplan. a fish of the salmon family, resembliog smelt, of very
delicate flavour.
Capon, e. Chapon,/ A young capon, (?. — un chaponneau, /.
Capsicums, e. Poivre de Guinee, /. A plant from which
Guinea or cayenne pepper is obtained.
Caramel. Burnt sugar colom-ing.
Caranates, /. A kind of small shrimps.
Caebonade, /. Name applied to a kind of brown stew of
mutton or lamb, usually prepared from the loin part.
Carcasse, /. The body of an animal ; the bones of poultry or
game.
Cardamomes,/. Cardamoms, e. A spice used for flavouring
meat and sweet di.shes.
Carde a la moelle, /. Pieces of marrow braised with
bacon.
Cardon, / Cardoon, e. A garden plant, resembling artichokes
in flavour.
Carelet, or Carrelet. / Flounder, e. A small flat fish, in
season all the year except in May, June, and July.
882 PRACTICAL GASTRONOMY
Caeeme, a. The name of the celebrated chef, born in Paris in
1784, d. 1833 ; author of several culinary works, chef to
the Prince Regent, George IV. of England, and the Emperor
Alexander I. of Russia.
Cakmine. Crimson colouring used in confectionery, &c.
Caeottes, /. Carrots, e. A garden plant (red or yellow
coloured).
Carp, e. Carpe,/. An excellent pond or river fish, obtainable
all the year round.
Carre,/. Neck, e. The rib part of veal, mutton, lamb or pork.
Carrots were first introduced into England by Flemish
gardeners in the time of Elizabeth, and in the reign of
James I. they were still so uncommon that ladies wore
bunches of them on their hats and on their sleeves, instead
of feathers.
Carve, e. Decouper, or Decouper a table,/. To cut poultry or
game into joints ; to cut up meat into slices, &c.
Caseine, e. The coagulated substance (flesh-forming) of milk
and certain leguminous plants. The curd of milk from
which cheese is produced. Cheese is therefore an important
flesh-forming food in a concentrated form.
Casha. An Indian dish, made with maize and cream.
Casserole,/. A copper stewpan. When used in menus, it indi-
cates the form of rice, or macaroni, filled with minced meat,
game puree, &c.
Cassis, /. The part which is attached to the tail end of a loin
of veal ; also, black currant syrup or liqueur.
Caudle, e. A drink made of gruel, milk, and raw beaten eggs,
flavoured with sugar, lemon, nutmeg, and other spices. A
favourite drink for invalids.
Caul, e. A membrane in the shape of a net covering the
lower portion of a pig's bowels, used for wrapping up minced
meat, sausages, salpicon, &c.
Cauliflower, e. Chou-fleur,/. A delicate and highly -prized
vegetable of the cabbage family.
Caviar, / Caviare, e. The salted roe of sturgeon (fish
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the blood in the flesh.
Cannelons,/. Small rolls of pastry stuffed with minced meat.
Caper Sauce, e. Sauce aux capres,/.
Capillaire. a plant. A syrup flavoured with orange-flowers,
&c. — sirop de capillaire.
Capilotade,/ a culinar}- expression for a mixed hash.
Caplan. a fish of the salmon family, resembliog smelt, of very
delicate flavour.
Capon, e. Chapon,/ A young capon, (?. — un chaponneau, /.
Capsicums, e. Poivre de Guinee, /. A plant from which
Guinea or cayenne pepper is obtained.
Caramel. Burnt sugar colom-ing.
Caranates, /. A kind of small shrimps.
Caebonade, /. Name applied to a kind of brown stew of
mutton or lamb, usually prepared from the loin part.
Carcasse, /. The body of an animal ; the bones of poultry or
game.
Cardamomes,/. Cardamoms, e. A spice used for flavouring
meat and sweet di.shes.
Carde a la moelle, /. Pieces of marrow braised with
bacon.
Cardon, / Cardoon, e. A garden plant, resembling artichokes
in flavour.
Carelet, or Carrelet. / Flounder, e. A small flat fish, in
season all the year except in May, June, and July.
882 PRACTICAL GASTRONOMY
Caeeme, a. The name of the celebrated chef, born in Paris in
1784, d. 1833 ; author of several culinary works, chef to
the Prince Regent, George IV. of England, and the Emperor
Alexander I. of Russia.
Cakmine. Crimson colouring used in confectionery, &c.
Caeottes, /. Carrots, e. A garden plant (red or yellow
coloured).
Carp, e. Carpe,/. An excellent pond or river fish, obtainable
all the year round.
Carre,/. Neck, e. The rib part of veal, mutton, lamb or pork.
Carrots were first introduced into England by Flemish
gardeners in the time of Elizabeth, and in the reign of
James I. they were still so uncommon that ladies wore
bunches of them on their hats and on their sleeves, instead
of feathers.
Carve, e. Decouper, or Decouper a table,/. To cut poultry or
game into joints ; to cut up meat into slices, &c.
Caseine, e. The coagulated substance (flesh-forming) of milk
and certain leguminous plants. The curd of milk from
which cheese is produced. Cheese is therefore an important
flesh-forming food in a concentrated form.
Casha. An Indian dish, made with maize and cream.
Casserole,/. A copper stewpan. When used in menus, it indi-
cates the form of rice, or macaroni, filled with minced meat,
game puree, &c.
Cassis, /. The part which is attached to the tail end of a loin
of veal ; also, black currant syrup or liqueur.
Caudle, e. A drink made of gruel, milk, and raw beaten eggs,
flavoured with sugar, lemon, nutmeg, and other spices. A
favourite drink for invalids.
Caul, e. A membrane in the shape of a net covering the
lower portion of a pig's bowels, used for wrapping up minced
meat, sausages, salpicon, &c.
Cauliflower, e. Chou-fleur,/. A delicate and highly -prized
vegetable of the cabbage family.
Caviar, / Caviare, e. The salted roe of sturgeon (fish