“Cannelon”—Meat stuffed, rolled up and roasted or braised.
“Capers”—Unopened buds of a low trailing shrub grown in southern Europe. Pickled and used in sauces.
“Capon”—A chicken castrated for the sake of improving the quality of the flesh.
“Caramel”—A syrup of burnt sugar, used for flavoring custards, etc., and for coloring soups.
“Casserole”—A covered dish in which meat is cooked; sometimes applied to forms of pastry, rice or macaroni filled with meat.
“Champignons”—French mushrooms.
“Charlotte”—A preparation of cream or fruit, formed in a mold, lined with fruit or cake.
“Chervil”—The leaf of a European plant used as a salad.
“Chillies”—Red peppers.
“Chives”—An herb allied to the onion family.