A guide to modern cookery

_Chiffonade_, see No. 215. _Chinois_, a very small green candied orange. _Chipolata_, a kind of small sausages. _Choux_, a kind of cake made from Pâte à Choux, q.v. _Cisel_, _Ciseled_, to cut a vegetable after the manner of a chaff-cutting machine. _Clothe_, _Clothed_, _Clothing_ (of moulds), see No. 916. _Cocotte_ (_En_), see No. 250. _Concass_, _Concassed_, to chop roughly. _Contise_, to incise a piece of meat at stated intervals, and to insert slices of truffle, or other substance, into each incision. _Crépinettes_, see No. 1410. _Croustade_, see No. 2393. _Croûtons_, pieces of bread of various shapes and sizes, fried in butter. In the case of aspic jelly, croûtons stand for variously shaped pieces used in bordering dishes. _Cut_, Brunoise-fashion = to cut a product into small dice. _Cut_, Julienne-fashion = to cut a product into match-shaped rods. _Cut_, Paysanne-fashion = to cut a product into triangles. _Dariole-moulds_, small Baba-moulds, q.v. _Darne_, see No. 784. _Daubière_, an earthenware utensil used in the cooking of Daubes. _Écarlate_ (_A l’_), salted meat is said to be à l’écarlate when it is swathed in a coat of scarlet jelly. _Escarole_, Batavia chicory. _Feuilletés_, a kind of puffs made from puff-paste. _Flute_ (French, soup), a long crisp roll of bread. _Fondue_, (1) a cheese preparation; (2) a pulpy state to which such vegetables as tomatoes, sorrel, &c., are reduced by cooking. _Fumet_, a kind of essence extracted from fish, game, &c. _Galette_, a large quoit, made from puff-paste or short-paste, &c. _Gaufrette_, a special wafer. _Génoise_, see No. 2376. _Gild_, _Gilding_, _Gilded_ (1) to cover an object with beaten eggs, by means of a brush; (2) to give a golden sheen to objects by means of heat. _Gratin_, _Gratined_, see No. 268 to 272 inclusive. _Hatelet_, an ornamental skewer; the word sometimes stands for Attereaux. _Julienne_, Julienne-fashion, see _Cut_. _Langoustine_, a small variety of the Spiny Lobster. _Large-Ball Stage_, see _Stages in the Cooking of Sugar_, below. _Large-Crack Stage_, see _Stages in the Cooking of Sugar_, below. _Large-Thread Stage_, see _Stages in the Cooking of Sugar_, below. _Macédoine_, a mixture of early-season vegetables or fruit.