Ciboulette,/. Small green onions; chives.
Citron, /. Lemon, e. Citronate ; candied lemon peel.
CiTRONNE, /. Anything which has the taste or flavour of
lemon.
CiTROUiLLE,/. Vegetable-marrow or pumpkin.
Civet. A brown stew of hare, venison, or other game.
CiVETTES, /. Chives, e. Flavouring herb for soups and salads.
Clams, e. A bivalvular shell-fish highly prized in the United
States.
Clarification,/. An operation which is so termed when any
liquid is clarified. For the clarification of consommes and
savoury jellies, finely minced raw meat and eggs and water
are used ; whilst for sweet jellies, whites of Qgg and lemon
juice are used for that purpose.
Clarifier. To clarify.
Clear soup, e. Consomme,/.
Clouter, /. To insert nail-shaped pieces of trufHe, bacon, or
tongue into fowl, poulards, cushions of veal, and sweet-
breads. The holes to receive them are made by means of a
skewer.
Coca. Koka. A stimulating narcotic — a tonic and restorative —
taken along with or after food. Coca wine has of late years
come prominentl}- into pubhc use.
Cochineal. A liquid colouring substance used for colouring
creams, sauces, icing, &c. It is obtained from insects known
886 PRACTICAL GASTRONOMY
as coccus, indigenous to Mexico and Guatemala. The insects
are dried in an oven heated to 150 degrees of Fahrenheit.
It requires 70,000 insects to produce a pound of dye.
CocHON DE LAIT,/. Sucking pig, e.
Cock's Combs, e. Cretes de coq,/. Used for garnishing rich
ragouts.
COCK-A-LEEKIE, e. A soup made of leeks and fowls.
Codfish, e. Cabillaud,/. A sea fish.
Coffee, e. Cafe,/. The berry of a shrub ; a beverage made
from the berries when roasted and ground.
CoiNG,/. Quince, e. A fruit used for compote and marmalade.
Colbert, /. A French clear soup, named after John Baptiste
Colbeit, a clever statesmen under the reign of Louis XIV. of
France, 1619—1683.
Compiegne, /. A light yeast cake with crystallised fruit.
Also name of the French castle built by Louis XIV. of
France.
Compote, /. Stew of small birds ; fruits stewed in syrup.
CoxcASSER, /. Coarsely pounded.
CONCOMBRE,/. Cucumber, e.
CONDE. Name of an old French family. Prince Louis de Conde,
1621-1686, was a famous field-marshal. Several soups and
entrees are styled " ^ la Conde."
Condiments. Highly flavoured seasoning, spices, &;c.
CONFIT, /. Preserved in sugar.
Confiture, /. Fruit jams. Also sweetmeats of sugar and
fruits.
Consomme, /. Clear gravy soup. The clarified liquor in which
meat or poultry has been boiled or the liquor from the
stock-pot clarified.
Coq de bruyere,/. Woodcock. A bird allied to the snipe.
COQUILLES, /. Light fish or meat entrees, served in shells.
Cordon bleu. Is a high distinction applied to very skilful
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Ciboulette,/. Small green onions; chives.
Citron, /. Lemon, e. Citronate ; candied lemon peel.
CiTRONNE, /. Anything which has the taste or flavour of
lemon.
CiTROUiLLE,/. Vegetable-marrow or pumpkin.
Civet. A brown stew of hare, venison, or other game.
CiVETTES, /. Chives, e. Flavouring herb for soups and salads.
Clams, e. A bivalvular shell-fish highly prized in the United
States.
Clarification,/. An operation which is so termed when any
liquid is clarified. For the clarification of consommes and
savoury jellies, finely minced raw meat and eggs and water
are used ; whilst for sweet jellies, whites of Qgg and lemon
juice are used for that purpose.
Clarifier. To clarify.
Clear soup, e. Consomme,/.
Clouter, /. To insert nail-shaped pieces of trufHe, bacon, or
tongue into fowl, poulards, cushions of veal, and sweet-
breads. The holes to receive them are made by means of a
skewer.
Coca. Koka. A stimulating narcotic — a tonic and restorative —
taken along with or after food. Coca wine has of late years
come prominentl}- into pubhc use.
Cochineal. A liquid colouring substance used for colouring
creams, sauces, icing, &c. It is obtained from insects known
886 PRACTICAL GASTRONOMY
as coccus, indigenous to Mexico and Guatemala. The insects
are dried in an oven heated to 150 degrees of Fahrenheit.
It requires 70,000 insects to produce a pound of dye.
CocHON DE LAIT,/. Sucking pig, e.
Cock's Combs, e. Cretes de coq,/. Used for garnishing rich
ragouts.
COCK-A-LEEKIE, e. A soup made of leeks and fowls.
Codfish, e. Cabillaud,/. A sea fish.
Coffee, e. Cafe,/. The berry of a shrub ; a beverage made
from the berries when roasted and ground.
CoiNG,/. Quince, e. A fruit used for compote and marmalade.
Colbert, /. A French clear soup, named after John Baptiste
Colbeit, a clever statesmen under the reign of Louis XIV. of
France, 1619—1683.
Compiegne, /. A light yeast cake with crystallised fruit.
Also name of the French castle built by Louis XIV. of
France.
Compote, /. Stew of small birds ; fruits stewed in syrup.
CoxcASSER, /. Coarsely pounded.
CONCOMBRE,/. Cucumber, e.
CONDE. Name of an old French family. Prince Louis de Conde,
1621-1686, was a famous field-marshal. Several soups and
entrees are styled " ^ la Conde."
Condiments. Highly flavoured seasoning, spices, &;c.
CONFIT, /. Preserved in sugar.
Confiture, /. Fruit jams. Also sweetmeats of sugar and
fruits.
Consomme, /. Clear gravy soup. The clarified liquor in which
meat or poultry has been boiled or the liquor from the
stock-pot clarified.
Coq de bruyere,/. Woodcock. A bird allied to the snipe.
COQUILLES, /. Light fish or meat entrees, served in shells.
Cordon bleu. Is a high distinction applied to very skilful