Chaudeau,/. a sweet sauce served \\nth puddings, &c.
Chaudfroid,/. a name for dishes which are prepared hot and
eaten when cold, usually garnished with savoury jelly and
truffles.
Chaussons, /. A kind of French round flat pies filled with jam.
Cheese, e. Fromage,/. The curd of milk coagulated and
pressed. As a food it possesses very distinct nutritive pro-
perties, and forms the principal nitrogenous food of many
labouring people. Its principal element is caseine, which is
the chemical equivalent of the white of egg, gluten of wheat,
and the fibrin of meat. New cheese, although nutritious, is
not easy of digestion. Old cheese is said to promote
digestion.
Cheesecake, e. Talmouse, f. A pastry ; tartlets of a very light
and flaky crust, with a mixture of cheese, curd, or almond,
&c , in the centre.
Chef de Cuisine,/. Chief of the kitchen ; head cook.
Cherry, e. Cerise,/. The fruit of the cherry tree. Some 300
diif erent varieties of this fruit are now known, of which the
black or Morella (^guigne) is the best for cooking purposes.
The white-heart cherry {Bigarreaii) is the best of dessert
cherries. (See also Cerise.)
Chestnut, e. Marron or chataigne,/. Named after the town of
Castanea, in Thessaly. A nutritious and easily-digestible
fruit ; used as stuffing for turkeys, poulards, and capons, also
as an ingredient in soups, sauces, and purees. As a sweet or
dessert it is also used in various ways, Chestnuts were a
favourite food among the ancient Greeks.
Chevanne,/. Chub, e. A sweet-water fish.
Chevreuil, / Koebuck, roe-deer, e.
Chevreuse, / Small goose liver tartlets.
Chicoree,/ Succory, endive e. Used for salads, and as
a vegetable.
Chiffonnade, f. Soup herb leaves.
Chine of Pork. Echine de pore,/. Consists of the two hind
loins left undivided, and cooked whole.
Chinois,/. a pointed strainer with ver}' fine holes, used for
straining soups, sauces, and gravies. A Chinese fruit.
Chipolata. Small Italian sausages.
Chocolate, e. Chocolat, /. The beans of the Theobroma
cocoa tree infused by process of manufacture and made into
paste, cake, or pow^der. The cocoa tree is a native of the
vocAjBulary of terms used in cookery 885
West Indies and South America. The cocoa or cocao bean
was held as a symbol of hospitality by the Siamese, In
olden times it served as a current coin in Jucetan ; while
chocolate has been known as a favourite beverage as long as
400 years. Introduced into England in 1520 from Mexico,
and sold in London coffee-houses in 1650.
Chou,/. Cabbage, <9. Chou blanc,/., white cabbage, e. Chou
vert, /., green cabbage, e. Chou rouge, /., red cabbage, e.
Chou farci, /., stuffed cabbage, e. Chou de Bruxelles, /.,
Brussels sprouts, e.
Choux-fleue,/. Cauliflower, e. A delicate species of cabbage.
Choux-Raves, /. Kohl-Rabis, e. A turnip-rooted cabbage.
Most excellent as a vegetable, but as yet very little known
in this country. It is a favourite vegetable in the United
States, Germany, and Switzerland.
Chowder, e. A dish of American origin. It consists of boiled
pickled pork, cut in slices, fried onions, slices of turbot or
other fish, and mashed potatoes, all placed alternately in a
stew pan, seasoned with spices and herbs, claret, and ketchup,
and simmered.
Chub, ^. Chevanne,/. A sweet- water fish resembling the carp.
Very little used for cooking purposes, it being exceedingly
bony.
Page 418
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AI-modernized reading of the original text
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Chaudeau,/. a sweet sauce served \\nth puddings, &c.
Chaudfroid,/. a name for dishes which are prepared hot and
eaten when cold, usually garnished with savoury jelly and
truffles.
Chaussons, /. A kind of French round flat pies filled with jam.
Cheese, e. Fromage,/. The curd of milk coagulated and
pressed. As a food it possesses very distinct nutritive pro-
perties, and forms the principal nitrogenous food of many
labouring people. Its principal element is caseine, which is
the chemical equivalent of the white of egg, gluten of wheat,
and the fibrin of meat. New cheese, although nutritious, is
not easy of digestion. Old cheese is said to promote
digestion.
Cheesecake, e. Talmouse, f. A pastry ; tartlets of a very light
and flaky crust, with a mixture of cheese, curd, or almond,
&c , in the centre.
Chef de Cuisine,/. Chief of the kitchen ; head cook.
Cherry, e. Cerise,/. The fruit of the cherry tree. Some 300
diif erent varieties of this fruit are now known, of which the
black or Morella (^guigne) is the best for cooking purposes.
The white-heart cherry {Bigarreaii) is the best of dessert
cherries. (See also Cerise.)
Chestnut, e. Marron or chataigne,/. Named after the town of
Castanea, in Thessaly. A nutritious and easily-digestible
fruit ; used as stuffing for turkeys, poulards, and capons, also
as an ingredient in soups, sauces, and purees. As a sweet or
dessert it is also used in various ways, Chestnuts were a
favourite food among the ancient Greeks.
Chevanne,/. Chub, e. A sweet-water fish.
Chevreuil, / Koebuck, roe-deer, e.
Chevreuse, / Small goose liver tartlets.
Chicoree,/ Succory, endive e. Used for salads, and as
a vegetable.
Chiffonnade, f. Soup herb leaves.
Chine of Pork. Echine de pore,/. Consists of the two hind
loins left undivided, and cooked whole.
Chinois,/. a pointed strainer with ver}' fine holes, used for
straining soups, sauces, and gravies. A Chinese fruit.
Chipolata. Small Italian sausages.
Chocolate, e. Chocolat, /. The beans of the Theobroma
cocoa tree infused by process of manufacture and made into
paste, cake, or pow^der. The cocoa tree is a native of the
vocAjBulary of terms used in cookery 885
West Indies and South America. The cocoa or cocao bean
was held as a symbol of hospitality by the Siamese, In
olden times it served as a current coin in Jucetan ; while
chocolate has been known as a favourite beverage as long as
400 years. Introduced into England in 1520 from Mexico,
and sold in London coffee-houses in 1650.
Chou,/. Cabbage, <9. Chou blanc,/., white cabbage, e. Chou
vert, /., green cabbage, e. Chou rouge, /., red cabbage, e.
Chou farci, /., stuffed cabbage, e. Chou de Bruxelles, /.,
Brussels sprouts, e.
Choux-fleue,/. Cauliflower, e. A delicate species of cabbage.
Choux-Raves, /. Kohl-Rabis, e. A turnip-rooted cabbage.
Most excellent as a vegetable, but as yet very little known
in this country. It is a favourite vegetable in the United
States, Germany, and Switzerland.
Chowder, e. A dish of American origin. It consists of boiled
pickled pork, cut in slices, fried onions, slices of turbot or
other fish, and mashed potatoes, all placed alternately in a
stew pan, seasoned with spices and herbs, claret, and ketchup,
and simmered.
Chub, ^. Chevanne,/. A sweet- water fish resembling the carp.
Very little used for cooking purposes, it being exceedingly
bony.