For cold meats; vinegar, sugar, mustard and horseradish.

California

Brown; same as Bour-guignotte with California wine.

Caper

Butter sauce with tapers mixed in, and caper vinegar.

Caper For Fish

The same with anchovy essence or mushroom catsup and high seasonings.

Carrot Sauce

On same line as puree of celery, etc.; puree of carrots in butter sauce.

Cauliflower Sauce

For boiled fowls; chopped cooked cauliflower in butter sauce.

Caramel Sauce

Sweet; the brown coating of candy of burnt sugar inside of a pudding mould, which dissolves into sauee while the pudding is steaming.

Cardinal

See Card rial Sauce.

Cazanova

See Cazancrva Sauce.

Celery Sauce

Cream-colored or brown; pieces of white celery stewed and added to either Allemande or espagnole.

Celery, Puree Of

Either white or brown; celery passed through a seive added to sauce.

Champignons Sauce

Mushroom sauce.

Chasseur

Hunter's sauce; brown sauce with tomato, onions, mushrooms, parsley, lemon juice.

Chateaubriand

Brown; meat gravy or beef extract, espagnole, wine, lemon juice.

Cherry'

Sweet; cherries stewed with port wine and sugar, passed through seive, mixed with butter sauce.

Chestnut

Puree of chestnuts mixed w ith either white or brown sauce.

Chevreuil

Poivrade sauce with wine, Harvev, currant jelly.

Chilli

Pink, variegated; tomato with chopped red pepper, shallots, sliced green limes mixed in white sauce with catawba wine; butter and parsley.

Chocolate

Sweet; chocolate in boiling milk, sugar, vanilla.

Clam

Like oyster sauce; butter sauce with clam liquor, yolks to thicken, and cooked clams added.

Claret

Sweet; eggs, sugar, claret, cinnamon, lemon rind; whipped over the fire till thick and frothy.

Cockle Sauce

Same as scallops.

Colbert

Brown butter sauce; espagnole, beef extract or glaze, pepper, butter, lemon, parsley.

Courtbouillon

Fish; white butter sauce made with the boiled fish liquor, boiled onion rings, and parsley.

Crab Sauce

Similar to lobster; the crab meat in shreds in butter sauce.

Cranberry

Stewed cranberries with plenty of sugar.

Crayfish

Butter sauce pink, with crayfish butter and crayfish tails.

Cream

Butter, flour, cream or milk, salt, white pepper. (See Roux).

Creole

Brown" tomato sauce with shallots, wine, chopped sweet pepper.

Cress Sauce

Boiled cress (chopped) in butter sauce.

Crevettes

Cardinal sauce with anchovy and pickled shrimps.

Cucumber

Sliced cucumbers fried in butter added to either white or brown sauce.

Curacoa Sauce

Sweet; syrup thickened with starch, butter and curacoa added.