Conde

Pronounced KONDAY - Term applied to a dish of stewed apricots served with rice; also to a soup of puree of red haricot beans, which dishes it is said the " Prince of Conde" originated.

Coq

The French word for "cock", hence they have ' 'coq de Bruyere" which in English means black cock or heath fowl, "coq d'Inde" or turkey cock.

Coquille

Is the French word for shell, and we have many dishes served "en coquille".or in shell, generally in a scallop shell, either natural, or of metal or earthernware to imitate it.

Corbeille

Is the French word for basket that is used to hold a display of crystallized fruits or flowers, etc, etc.

Cordials

Or liqueurs as the French call them, enter into many ices and drinks that are served at banquets, of which the following is a list of those most used. "Absinthe, Alkermes, Benedictine, Chartreuse, Curacoa, Kummel, Shrub, Kirsch or Kirschenwasser, Maraschino, Nectar, Negus, Noyeau, Punch, Ratafia and Vermouth.

Coriander

Name of an aromatic seed resembling whole peppers in size and shape, used by confectioners as a flavoring, also by the cook for seasoning green turtle soup.

Corn Salad

Called "Doucette" by the French, is a herb used in mixing salads; sometimes made into a salad by itself; is good to mix with lettuce salad, giving it a slightly bitter taste; it resembles somewhat a cabbage lettuce in appearance and growth.

Cotelettes

The French word for our cutlets, but is generally applied to rib chops of mutton, lamb and veal.

Courtbouillon

Is the name of a highly seasoned broth used to boil fresh water fish, to impart a better flavor to them, and is made from carrot, onion, parsley, bay leaves, cloves, thyme, garlic, sliced lemon, chervil, salt and pepper, all tied in a muslin bag and boiled with a few fish heads in water containing white or red wine or vinegar; after the seasoning is extracted, it is strained and put away for use as required; it also enters into a few soups, sauces and garnitures, such as Havraise, Holstein, Normande and Venitienne sauces, Chambord and Genevoise garnitures, Bouillabaisse, Eel, Lobster and other fish soups and bisques.

Crapaudine

A French term applied to small birds that are split down the back, then trussed out resembling a frog, such as spring chickens, squabs, quails, partridges, etc, hence a squab "a la crapaudine" would be a squab split, spread out and trussed like a frog, broiled and served with crapaudine sauce.

Crayfish

Also called "crawfish" is a diminutive looking lobster, found plentifully in our rivers. In Europe they catch a sea crayfish and often sell it as a lobster; cur river crayfish on account of its form and color brings it into use as an artistic garniture, while the flesh from the tail forms many delicate entrees, salads and sauces, also soups, that are much thought of on the European continent.

Crecy

The name of a French city, celebrated for its carrots grown in the neighborhood. A soup is named after it, hence we have "Puree Crecy" which is puree" of carrots.