eggs).
Cayenne Pepper, e. Poivre de Guinee, or piment de Guinee,
/. An extremely pungent, aromatic condiment ; it consists
of the ground seeds of a species of capsicum of a red colour.
It is also imported in pods known as chillies. A similar
kind of condiment is known as Guinea pepper, which grows
in East India, and is even more pungent than the former.
F)Oth are grown in England, and are used for pickles, &c.
Celeriac, e. A species of the celery plant. A turnip-rooted
celery, of which the bulb only is used; usually served as a
vegetable, stewed in broth.
.Celerik,/. a kind of pilchard.
VOCABULARY OF TEHMS USED IN COOKERY 883
Celery, e. Celeri, /, A salad plant, eaten raw or dressed
as salad. (Jooked, it is served in various ways, as a
vegetable or in soups.
Celestin. a monk so named after Pope Celestin. A la
Celestine, /, from the Latin caelestis (heavenly). Several
dishes are called after this name.
Cendre (la), /. Ashes or embers, e. Cuit sous la cendre,
cooked under the ashes.
Cepe,/. Cepe, e. Esculent boletus, an edible mushroom, of
yellowish colour, having an agreeable and nutty flavour,
largely cultivated at Bordeaux.
Cercelle, Sarcelle,/. Teal, e. A small waterfowl allied to
the duck.
Cerp,/. Deer, stag, hart. Quadruped kept for venison.
Cerfeuil,/. Chervil, p. An aromatic garden herb plant, the
leaves of which form an excellent adjunct to salads, soups,
sauces, &c. Its Havour resembles a mixture of fennel and
parsley. The root of this herb is poisonous.
Cerise (la), /. Cherry, e. A small stone fruit of many
varieties. Cherries were known in Asia as far back as the
17th century. Pliny states that Lucullus first brought this
fruit to Italy about 70 years before the Christian Era, and
records that the Romans afterwards introduced the cherry-
tree into Great Britain. The name is derived from Kerasos
(Cerasus), a town in Asia Minor.
Cerneau,/. The kernel of a green walnut, e. Usually pre-
pared in salt-water. A red wine is also made from these
kernels, called vin de cerneaux, which is to be drunk in the
walnut season,
Cerneaux CONFITS./. Preserved green walnuts.
Cervelle, /. Brain, e. A substance vnthin the skull of an
animal. Veal, lamb, pork, and beef brains are used in
cookery.
Champignons./. Mushrooms, e. A plant of the Fungi.
ChapeluRE, /. Dried bread crumbs passed through a sieve.
Chapon, /. Capon ; also a piece of bread boiled in soups ;
a crust of bread rubbed with garlic.
Charcuterie,/. The word means roughly slashed; but in a
culinary sense it denotes " pretty tiny kickshaws " of pork,
which are prepared in many different fashions. Black
pudding, pig's feet truffled, smoked pig's ear with truffles,
Nancy chitterlings, saveloy, pig's liver — are all items of
charcuterie.
Charlotte, /. Consists usually of thin slices of bread or
biscuits, steeped in clarified butter and sugar, and laid out
in plain moulds in a symmetrical order, after which they
are garnished with cream, fruit or preserve. Christian name
of the queen of " Farmer George."
884 PRACTICAL GASTRONOMY
Chartreuse. Various kinds of vegetables or fruit, dished up
in the shape of goblets.
Chataigne,/. Chestnut, e. Used for stuffing and sweet dishes.
Chateaubriand. Name of Viscount Francois Auguste, a great
French gourmand, born in 1769, d. 1848. A favourite dish of
fillet steak is called after him.
Page 417
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AI-modernized reading of the original text
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eggs).
Cayenne Pepper, e. Poivre de Guinee, or piment de Guinee,
/. An extremely pungent, aromatic condiment ; it consists
of the ground seeds of a species of capsicum of a red colour.
It is also imported in pods known as chillies. A similar
kind of condiment is known as Guinea pepper, which grows
in East India, and is even more pungent than the former.
F)Oth are grown in England, and are used for pickles, &c.
Celeriac, e. A species of the celery plant. A turnip-rooted
celery, of which the bulb only is used; usually served as a
vegetable, stewed in broth.
.Celerik,/. a kind of pilchard.
VOCABULARY OF TEHMS USED IN COOKERY 883
Celery, e. Celeri, /, A salad plant, eaten raw or dressed
as salad. (Jooked, it is served in various ways, as a
vegetable or in soups.
Celestin. a monk so named after Pope Celestin. A la
Celestine, /, from the Latin caelestis (heavenly). Several
dishes are called after this name.
Cendre (la), /. Ashes or embers, e. Cuit sous la cendre,
cooked under the ashes.
Cepe,/. Cepe, e. Esculent boletus, an edible mushroom, of
yellowish colour, having an agreeable and nutty flavour,
largely cultivated at Bordeaux.
Cercelle, Sarcelle,/. Teal, e. A small waterfowl allied to
the duck.
Cerp,/. Deer, stag, hart. Quadruped kept for venison.
Cerfeuil,/. Chervil, p. An aromatic garden herb plant, the
leaves of which form an excellent adjunct to salads, soups,
sauces, &c. Its Havour resembles a mixture of fennel and
parsley. The root of this herb is poisonous.
Cerise (la), /. Cherry, e. A small stone fruit of many
varieties. Cherries were known in Asia as far back as the
17th century. Pliny states that Lucullus first brought this
fruit to Italy about 70 years before the Christian Era, and
records that the Romans afterwards introduced the cherry-
tree into Great Britain. The name is derived from Kerasos
(Cerasus), a town in Asia Minor.
Cerneau,/. The kernel of a green walnut, e. Usually pre-
pared in salt-water. A red wine is also made from these
kernels, called vin de cerneaux, which is to be drunk in the
walnut season,
Cerneaux CONFITS./. Preserved green walnuts.
Cervelle, /. Brain, e. A substance vnthin the skull of an
animal. Veal, lamb, pork, and beef brains are used in
cookery.
Champignons./. Mushrooms, e. A plant of the Fungi.
ChapeluRE, /. Dried bread crumbs passed through a sieve.
Chapon, /. Capon ; also a piece of bread boiled in soups ;
a crust of bread rubbed with garlic.
Charcuterie,/. The word means roughly slashed; but in a
culinary sense it denotes " pretty tiny kickshaws " of pork,
which are prepared in many different fashions. Black
pudding, pig's feet truffled, smoked pig's ear with truffles,
Nancy chitterlings, saveloy, pig's liver — are all items of
charcuterie.
Charlotte, /. Consists usually of thin slices of bread or
biscuits, steeped in clarified butter and sugar, and laid out
in plain moulds in a symmetrical order, after which they
are garnished with cream, fruit or preserve. Christian name
of the queen of " Farmer George."
884 PRACTICAL GASTRONOMY
Chartreuse. Various kinds of vegetables or fruit, dished up
in the shape of goblets.
Chataigne,/. Chestnut, e. Used for stuffing and sweet dishes.
Chateaubriand. Name of Viscount Francois Auguste, a great
French gourmand, born in 1769, d. 1848. A favourite dish of
fillet steak is called after him.