coup d’œil (kōō dö´y), a rapid glance.
courage sans peur (kōō rȧzh sän pör) fearless courage.
court bouillon (boo-e-yôN´).—A very rich bouillon made by braising bouillon vegetables in butter, evaporating down, and then boiling in wine. It is added to sauces.
coute qu’il coute (kōōt kēl kōōt´), cost what it may.
crême (krām, or krâm).—A cordial of the relatively thick or visced kind, such as crême de la menth (cream of minth), crême de la moka (cream of mocha coffee), crême de cocoa (cream of cocoa), etc.
crême bachique (krām bâ-shēk´).—A custard jelly with wine and egg-froth.
crême brulée (krām brü-lā´).—Brown sugar, or caramel, with cream.
crême fouettée à la paysanne (foo-et-ta´ ä lä pā-zän´).—Whipped cream.
créole (krā-ōl´).—See [à la créole].