Croquettes.—A preparation of minced or pounded meat, or of potatoes or rice, with a coating of bread-crumbs. Croquettes means something crisp.
Croquantes.—Fruit with sugar boiled to crispness.
Croustades.—An ornamental pie-case, sometimes made of shaped bread, and filled with mince, etc.
Croutons.—Sippets of bread fried in butter; used to garnish. They are various sizes and shapes; sometimes served with soups.
Cuillerée.—A spoonful. In most French recipes I have found ten spoonfuls equal to a quarter of a pint of fluid.
Cuisson.—The name given to the liquid in which anything has been cooked.
Dariole.—A sort of cake served hot. The name of small round moulds in which various little cakes are baked or puddings steamed.
Daubière.—An oval stew-pan in which daubes are cooked. Daubes are meat or fowl stewed in sauce.
Dégorger.—To soak in water for a longer or shorter time.
Dés.—Very small square dice.