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Cookery . 
Bechamel : white cullis, white sauce or gravy. 
Blanquet : a hash-fricassee of white meat. 
Blanch : to whiten, for which purpose, to scald (as almonds).- 
to soak in water (as fresh meat), 8cc. 
Blanc-mange : Blamange : white food : usually milk thickened 
with isinglass, sweetened, spiced, flavoured, and sometimes co- 
loured, as Jaune mange. 
Brill : a kind of turbot. 
A^braise* ^ to s * ew ®ver a charcoal fire. 
Breche : the spit. 
Bresolles : collops. 
C 
Catch, catching : to adhere to the bottom of a pan. 
Calves-cauldron : calves tripe or chitterlings. 
Caramel : glazing. 
Cardoons : a kind of artichoke. 
Canelon : gun-shaped : sausage-shaped. 
Cane de veau : neck of veal. 
Crepinette de Gordeveau : veal fried with forcemeat. 
Cuisseau nseud : knuckle of veal. 
Chibbol : small onions. 
Champignons : small mushrooms. 
Consomme : strong, clear, jelly-broth. 
Court bouillon : stewed with wine and sweet herbs. 
Cullis s Coulis : an extract of meat, flavoured, seasoned, and 
strained ; to be kept in reserve, to give strength and flavour to 
ether dishes of the same kind of meat. 
Consomme : a strong, clear, jelly broth. 
Court bouillon ; stewed with wine and sweet herbs. 
Cervellas: sausages. 
Collotte : a rump of beef. 
Compote s any thing stewed, with turnips, carrots, and small 
mushrooms. 
Chowder : a New England dish, consisting of fish cut in pieces, 
seasoned, and stewed with alternate layers of sea-biscuit and fried 
bacon ; in a covered pot with parsley, and onions. 
Culotte : a saddle, as of venison or mutton : the rump. 
Coul or caul : the fat membrane, that covers the outside of the 
intestines. 
Corkants ; ornamental paste. 
