Cerner.—Is to cut paste half way through with a knife or cutter, so that part can be removed when cooked to make room for something else.
Charlotte.—Consists of very thin slices of bread, steeped in oiled butter, and placed in order in a mould, which is then filled with fruit or preserve.
Chartreuse of vegetables.—Consists of vegetables tastefully arranged in a plain mould, which is then filled with either game, pigeons, larks, tendons, scollops, or anything suitably prepared.
Chartreuse à la Parisienne.—An ornamental dish made principally with quenelle forcemeat, and filled with some kind of ragoût, scollops, etc.
Chausse.—A jelly bag.
Compote.—Fruits preserved in syrup. Apple and any other kind of fruit jelly. This term is also used to designate some savoury dishes, prepared with larks, quails, or pigeons, with truffles, mushrooms, or peas.
Consommé.—Strong and clear broth used as a basis for many soups and gravies.
Conti (potage). Lentil soup.
Contise.—Small scollops of truffles; red tongue, or other things that are with a knife inlaid in fillets of any kind to ornament them, are said to be contisés.
Court bouillon.—See au bleu.