_--An ornamental dish made principally with
quenelle forcemeat, and filled with some kind of ragout, scollops, etc.
_Chausse._--A jelly bag.
_Compote._--Fruits preserved in syrup. Apple and any other kind of fruit
jelly. This term is also used to designate some savoury dishes, prepared
with larks, quails, or pigeons, with truffles, mushrooms, or peas.
_Consomme._--Strong and clear broth used as a basis for many soups and
gravies.
_Conti_ (_potage_). Lentil soup.
_Contise._--Small scollops of truffles; red tongue, or other things that
are with a knife inlaid in fillets of any kind to ornament them, are
said to be contises.
_Court bouillon._--See _au bleu_.
_Croquettes._--A preparation of minced or pounded meat, or of potatoes
or rice, with a coating of bread-crumbs. Croquettes means something
crisp.
_Croquantes._--Fruit with sugar boiled to crispness.
_Croustades._--An ornamental pie-case, sometimes made of shaped bread,
and filled with mince, etc.
_Croutons._--Sippets of bread fried in butter; used to garnish. They are
various sizes and shapes; sometimes served with soups.
_Cuilleree._--A spoonful.
Pages:
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79