Chaudfroid

Literally means hot-cold, and is applied to dishes that are prepared hot, then made into a form more suitable to eat cold, such as chaudfroid of game, fowl, partridge, woodcocks, larks, reedbirds, pheasants, plovers, quail and turkey, for recipes of which see the sub-heading of the articles mentioned.

Welsh Rarebit

A little butter placed in a small shallow sautoir; when melted, finely cut cheese added to it, seasoned with salt, red pepper, dry mustard and Worcestershire sauce as it begins to melt, ale added till it becomes of a creamy nature; a hot dish with slices of hot toast, the cheese poured over it and served.

Golden Buck

Is the preceding with a poached egg on top.

Yorkshire Rarebit

Is a Golden Buck with a strip of broiled bacon on each side of the egg.

Old Fashioned Yorkshire Buck

A slice of bread half inch thick thinly spread with mustard, placed in hot oven till brown, moistened with half a glass of ale, covered with a slice of cheese quarter inch thick, two thin slices of bacon placed on the cheese, returned to oven and cooked till the cheese is melted and the bacon done; served very hot.

Chemise

A French term used to designate potatoes boiled in their skins, which they call "pommes de terre, en chemise".

Chervil

A garden herb with a combined flavor of parsley and fennel.

Chianti

A low priced yet good Italian wine with a Burgundy flavor.

Chicory

A plant, the leaves of which are used for salads. The root is ground and used to mix with coffee, giving it a sweetish taste and dark color. Chicory should be discarded from coffee. Eminent physicians claim it has a debilitating effect, and a tendency to excite looseness of the bowels. Stewards who buy cheap ground coffee will invariably find it adulterated with chicory, and the chicory adulterated with Venitian red, acorns, beans, peas, coffee husks, rye, parsnips, damaged wheat, dried coffee grounds, sawdust, bark, logwood dust, etc.

Moral: do not handle it at all, buy whole coffee and see it ground yourselves.

Chiffonade

French term for a mixture of shredded sorrel, lettuce, chervil and parsley that is used to put in soups a few minutes before serving them.

Chipolata

Name of an Italian garnish composed of little veal sausages, glazed balls of carrot and turnip, roasted and peeled chestnuts, pieces of broiled bacon and button mushrooms, all mixed into a rich brown sauce flavored with sherry wine.

Chives

A flavoring herb of the onion species, grows like the tops of spring onions, deep green in color and very strong in flavor; such dishes as "Civet of Rabbit", "Ragout of Hare", etc., are strongly impregnated with chives.

Choux-Paste

Is the name of a batter made of a pint of water, eight ounces of lard or butter, nine ounces of flour and ten eggs. Water and lard is brought to the boil, flour then added all at once and worked over the fire till it is cooked into a smooth paste, allowed then to slightly cool, the eggs then beaten in one at a time; its consistency must be so that it will just fall off from a spoon; from it is prepared "Bell Fritters", "Queen Fritters", "Cream Puffs and Eclairs", "Spanish Puffs", "Pralines", "Croquenbouchees", "Choux Croutons", etc., etc.