canard (kȧ nȧr´), a false story.
canard (kä-när´).—A duck.
canellons (kä-ne-lôn´).—Hollow sticks or rolls of baked puff paste.
canelons (kä-ne-lôN´).—Rugosities of ox palate, or preparations of them, covered with farce, rolled, and gratinated.
caneton (kä-ne-tôN)—Young duck; duckling.
cannelon of meat (kä-ne-lôN´).—A baked roll of highly seasoned mincemeat.
cap-à-pié (kȧ pȧ pēā´), from head to foot.
ca´pers.—The pungent, grayish green flower buds of a trailing shrub (Capparis spinosa) of southern Europe.
capilotade of chick´en (kä-pē-lō-täd´).—A kind of ragoût made of remains of fowl or game and some simple brown sauce.
ca´pon.—A castrated cock. It fattens better and is tenderer than the uncastrated ones.