, to
keep it in shape.
_Brioche._--A sort of light cake, rather like Bath bun, but not sweet,
having as much salt as sugar in it.
_Brandy butter._--Fresh butter, sugar, and brandy beaten together to a
cream.
_Caramel._--Made by melting a little loaf sugar in a saucepan, and as
soon as it is brown, before it burns, adding some water to it. Sometimes
used as a colouring for stews. Made into a syrup by adding more sugar
after the water, it is a very good pudding sauce.
_Casserole._--A stew-pan. The name given to a crust of rice moulded in
the shape of a pie, then baked with mince or a puree of game in it.
_Cerner._--Is to cut paste half way through with a knife or cutter, so
that part can be removed when cooked to make room for something else.
_Charlotte._--Consists of very thin slices of bread, steeped in oiled
butter, and placed in order in a mould, which is then filled with fruit
or preserve.
_Chartreuse of vegetables._--Consists of vegetables tastefully arranged
in a plain mould, which is then filled with either game, pigeons, larks,
tendons, scollops, or anything suitably prepared.
_Chartreuse a la Parisienne.
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