Créole, à la (kray-ol, ah lah).--With tomatoes.
Croustade (kroos-tad).--A thick piece of bread that has been hollowed out and then toasted or fried crisp. The depression is filled with food.
Croutons (kroo-tong***).--Bread diced and fried or toasted to serve with or in soup.
Curry.--An East Indian preparation made of hot seeds, spices, and dried herbs.
Demi-Tasse (duh-mee tass).--Literally, a half cup. As commonly used, it refers to a small cup in which after-dinner coffee is served.
Deviled.--Highly seasoned.
Dill.--A plant used for flavoring pickles.
En coquille (ang ko-ke-yuh).--Served in shells.
Entrées (ang-tray).--Small made dishes served with lunch or dinner. They are sometimes served as a course between the main courses of a meal.
Escarole (ays-kar-ol).--A broad-leaved kind of endive.