cœurs d’artichauts (kûr-där-tē-shō´).—Artichoke heads.
cognac (kō-nyäk´).—A brandy distilled at Cognac, in France; hence, loosely, any French brandy.
coiffeur (kwȧ-för´), a hairdresser.
coiffure (kwȧ für´), a headdress.
coing (kwaN).—Quince. A liqueur, or ratafia, is made flavored with quince; and a jelly of quinces is called coing de tranches (de tränsh).
collared.—This term is loosely used with no apparent definite meaning in the names of various dishes.
col´lared beef.—A thin piece of beef, usually from the flank, rolled into a round form.
col´lops.—Small pieces or slices.
com´fit.—A dry sweetmeat; fruit, seed, or the like, preserved in sugar and dried.
comme il faut (kô mēl fō´), proper, as it should be.