Cochineal

Coloring matter made from the dried bodies of insects found in Mexico, where they feed on a species of the cactus.

Cock-a-leekie

A soup used in Wales, made from fowls and leeks.

To Collar

To cure meat in a spiced brine.

Collops

Meat cut in small pieces.

Compote

Fruit stewed in syrup.

Confitures

Preserves.

Consomme

Very rich stock.

Coriander

A plant cultivated for its tender leaves, which are used in soups and salads and in making curry powder.

Cornichons

Pickles.

Cotelettes

Cutlets.

Cordis

A rich brown gravy.

Creme Brulee

Browned sugar or caramel with cream.

Criole, A la

With tomatoes.

Crevettes

Shrimp.

Crimp

To cause to contract, or render more crisp, as the flesh of a fish by gashing it, while living, with a knife.

Croquettes

A preparation of mince with a bread-crumbed coating, and cooked till crisp.

Croustade

A kind of patty of bread or prepared rice.

Crouton

A sippet of fried or toasted bread.

Crumpet

Raised muffins baked on a griddle.

Cuen de Baeuf

Ox-tails.

Currants

Dried currants are small black grapes, named from Corinth where they are grown.

Curries

Stews of meat or fish, seasoned with curry powder and served with rice.

Curry Powder

A mixture of turmeric, coriander seed, pepper, ginger, cardamoms, cumin seed, caraway, and cayenne.

De, d' Of; as, filet de baeuf, fillet of beef

Desosser. To bone. Devilled. Seasoned hotly. Dinde. Turkey.

En Coquille

Served in shells.

En Papillote

In papers.

Endive

A plant of the Composite family, used as a salad. Entrees. Small made dishes served with the first course at an elaborate dinner. Entremets. Second-course side dishes, including vegetables, eggs, and sweets. Epigrammes. Small fillets of poultry, game, and lamb prepared as an entree. Espagnole. A rich brown sauce, the foundation of most brown sauces. Epinards. Spinach. Eperlans. Smelts.

Faisan

Pheasant.

Fanchonnettes and Florentines

Small pastries covered with a meringue.

Farcie

A kind of force-meat or stuffing.

Fausse Tortue

Mock Turtle.

Feuilletage

Puff paste.

Fillets

Long thin pieces of meat or fish, generally rolled and tied.

Financiere

A rich brown sauce, with wine and mushroom catchup.

Finnan Haddock

Haddock smoked and dried, named from Findhorn in Scotland, where they are obtained in perfection.

Flaus, Darioles, and Mirlitons

French cheese cakes.

Foie

Liver.

Fondant

Melting. Boiled sugar, basis of French candy.

Fondue

A preparation of melted cheese.

Fowl a la Marengo

A fowl browned in oil, and stewed in rich stock, seasoned with wine. Eaten and approved by Napoleon after the battle of Marengo.

Fraise

Strawberry.

Fricandeau

A thick piece of meat larded and browned, and stewed in stock, or baked and covered with glaze.

Fricassee

A stew in which the meat is first fried slightly.

Fromage

Cheese.

Galantine

Boned meat or poultry.

Gateau

A cake.

Gaufres

Waffles.

Gelee

Jelly.

Genevese Sauce

A white sauce made with white stock, highly seasoned with herbs, spices, mushrooms, lemon, and wine, and served with salmon or trout.

Glace

Covered with icing.

Glaze

Stock boiled down to a thin paste.

Gnocchi

A light savory dough boiled, served with Parmesan.

Goulasch

A Hungarian beef stew, highly seasoned.

Gratins

Served in a rich sauce with browned crumbs.

Grilled

Broiled.

Groseilles

Currants.

Gumbo

A dish of food made of young capsules of okra, with salt and pepper, stewed and served with melted butter.

Gumbo Filet Powder

Made from the tender young leaves of the sassafras, picked in the spring, and dried carefully in the shade like any herb. Powdered fine and bottled tight. Used in New Orleans.

Haggis

A preparation of the heart, tongue, and liver of sheep. - Haricot. A small bean; a bit. A stew in which the meat and vegetables are finely divided. Hodge-podge. A Scotch meat stew. Homard. Lobster. Hors-d'aeuvres. Relishes. Huitres. Oysters.

Jambon

Ham.

Jardiniere

A mired preparation of vegetables stewed in their own sauce; a garnish of various vegetables. Julienne. A clear soup with shredded vegetables.

Kabobs

A dish of meat with India curry.

Kirsch-kuchen

German cherry cake.

Kippered

Dried or smoked.

Kohl Cannon, Boiled potatoes and cabbage, minced together, and seasoned with butter, pepper, and salt.

Koumiss

Milk fermented with yeast.

Kromeskies

Minces of meat or fish dipped in fritter batter, and fried crisp.

Laitue

Lettuce.

Lardoon

The piece of salt pork or bacon used in larding. Lentils, A variety of the bean tribe used in soups, etc. Liaison. The mixture of egg yolks, cream, etc. used for thickening. Lit. A layer. Articles in thin slices placed in layers, with seasoning or sauce between.

Macedoine

A mixture of fruit moulded in jelly; or of vegetables.

Madeline

A kind of pound cake.

Maigre

Dishes for fast days, made without flesh.

Mattre d'Hotel

Master of the hotel.

Malic Acid

The acid of apples, partially changed to sugar as apples ripen and into a bitter principle as they decay.

Mango

A kidney-shaped, sub-tropical fruit of variable quality, used green for pickles, and ripe for dessert.