Champignons (shang-pe-nyong).--The French name for mushrooms.
Chartreuse (shar-truhz).--A preparation of game, meat, fish, etc., molded in jelly and surrounded by vegetables. The name was given to the dish by the monks of the monastery of Chartreuse.
Chiffonade (shif-fong-ad).--Salad herbs finely shredded and then sautéd or used in salads.
Chillies.--Small red peppers used in seasoning.
Chives.--An herb allied to the onion family.
Chutney.--An East Indian sweet pickle.
Citron.--The rind of a fruit of the lemon species preserved in sugar.
Collops.--Meat cut in small pieces.
Compote.--Fruit stewed in sirup.
Coquilles (ko-ke-yuh).--Scallop shells in which fish or oysters are sometimes served.