chapelle ardente (shȧ pe lȧr däNt´), the chamber where a dead body lies in state.
chapon (shä-pôN´).—Capon.
chapon au gros sel (shä-pôN ō grō sel).—Plain boiled capon; literally, capon served with a big lump of salt (placed upon it).
chargé d´affaires (shȧr zhā dȧ fer´), one intrusted with state affairs at a foreign court.
charlotte russe (shär-lot´ rüs), or charlotte à la russe (shär-lot´ ä lä rüs).—A dish of custard or whipped cream inclosed in a cup of sponge cake.
chartreuse à la Parisienne (shär-trûz´ ä lä pä-re-syen´).—A showy entrée, consisting chiefly of quenelles of forcemeat, containing ragoût and kebobs; an entrée de force; entrée à surprise.
chasse café (shäs kä-fā´).—A drink of liqueur served after the coffee at dinner.
château (shä tō´), a castle.
châteaux en Espagne (shä tō zäN nes pȧyn´), castles in Spain.
châteaubriand sauce (shä-tō-brē-äN´).—See [maitre d’hôtel butter].