Compotier.—A dish amongst the dessert service appropriated to the use of the compote.
Couronne (en).—To serve any prescribed articles on a dish in the form of a crown.
Court ou Short.—To reduce a sauce very thick.
Croustades.—Fried crusts of bread.
Cuisson.—The manner in which meat, vegetables, pastry, or sugar is dressed. It means also the broth or ragoût in which meat or fish has been dressed.
Cullis or Coulis.—The gravy or juice of meat. A strong consommé.
Dessert, entrée de.—Dish made of preceding day’s remains.
Dorer.—To brush pastry, &c., with yolk of egg well beaten.
Dorure.—Yolks of eggs well beaten.
Entre côte de Bœuf.—This is the portion of the animal which lies under the long ribs, or those thick slices of delicate meat which may be got from between them.