Boudin (boo-dang).--A delicate side dish prepared with forcemeat.
Bouquet of Herbs.--A bouquet consisting of a sprig of parsley, thyme, and sweet marjoram, a bay leaf, and perhaps a stalk of celery, tied firmly together and used as flavoring in a soup or stew. Arranged in this way, the herbs are more easily removed when cooked.
Café au Lait (ka-fay o lay).--Coffee with milk.
Café Noir (ka-fay nooar).--Black coffee.
Canapés (kan-ap-ay).--Small slices of bread toasted or sautéd in butter and spread with a savory paste of meats, fish, or vegetables. They are served either hot or cold as an appetizer or as a first course for lunch or dinner.
Canard (kan-ar).--Duck.
Capers.--Small pickled buds of a European shrub, used in sauces and in seasoning.
Capon.--A male fowl castrated for the purpose of improving the quality of the flesh.
Caramel.--A sirup of browned sugar.
Casserole.--A covered earthenware dish in which foods are cooked.