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. In most French recipes I have found ten
spoonfuls equal to a quarter of a pint of fluid.

_Cuisson._--The name given to the liquid in which anything has been
cooked.

_Dariole._--A sort of cake served hot. The name of small round moulds in
which various little cakes are baked or puddings steamed.

_Daubiere._--An oval stew-pan in which daubes are cooked. Daubes are
meat or fowl stewed in sauce.

_Degorger._--To soak in water for a longer or shorter time.

_Des._--Very small square dice.

_Desosser._--To bone; to remove the bones from fish, meat, game, or
poultry.

_Dorer._--To paint the surface of tarts or cakes with a brush, with egg
or sugar, so that they may be glazed when cooked.

_Dorure._--The glaze one uses for pastry; sometimes beaten white of egg,
sometimes yolk of egg and cold water, sometimes sugar only.

_Entrees._--A name for side dishes, such as cutlets, fricassees,
fricandeaux, sweetbreads, etc.

_Entrees_ (cold).--Consist of cutlets, fillets of game, poultry, &c.;
salads of various kinds, aspics, ham, and many other things.

_Entremets._--Second course side dishes. They are of four kinds--namely,
cold entrees, dressed vegetables, scalloped shellfish, or dressed eggs,
and lastly, sweets of any kind, puddings, jellies, creams, fritters,
pastry, etc.

_Escalopes._--Collops; small round pieces of meat or fish, beaten with a
steak beater before they are cooked, to make them tender.

_Espagnole._--Rich, strong stock made with beef, vea