choux (shoo).—(a) Cabbages. (b) See [choux pâtissières].
choux de Bruxelles (shoo de brü-sel´).—Brussels sprouts.
choux de mer (shoo de mâr).—Sea kale, a kind of cruciferous pottage root.
choux pâtissières (shoo pä-tē-syâr´).—Soufflés in small molds; small cakes of baked batter.
ci git (sē zhē´), here lies. (A common inscription on tombstones.)
civet (sē-vā´).—A ragoût of hare [civet de lièvre (lyā´vr)], deer [civet de chevreuil (she-vrû´y)], or other game, into which wine and onions enter as ingredients.
clare´mont sauce.—Butter sauce flavored by frying onions in it. The onions are removed after frying.
cock´a-lee´kie.—Capon soup, boiled with leeks and prunes—a favorite Scotch dish.
cock´tail of oysters or clams.—A dish containing oysters or clams seasoned with ketchup, pepper, etc., and served in a tumbler or glass.
cocotte (kō-kot´).—A kind of iron casserole with two loop handles and a cover.