Brunoise

Name given to a consomme with small cut vegetables. See "consomme."

Buck

The male deer. For dishes of Buck see "venison."

Buckwheat

A meal ground from the seeds of buckwheat, principally used in culinary forms for making batter cakes. For recipes see heading of "batter."

Buisson

A form resembling a bush; may be made by taking two circular pieces of wood one-half the diameter of the other, used for top and bottom, then nailing strips of laths be desired height, about half an inch apart, screwing small hooks into the laths, the spaces between filled up with bunches of parsley and boiled crayfish or lobsters hanging by the tails from the hooks.

Cafe

Pronounced KAFFAY. The name used to signify a restaurant or place where coffee is to be obtained. It is the French word for coffee, often seen on the bill of fare as "cafe noir" which means black coffee or strong coffee.

Cases

Are fanciful shaped pieces of paper made to hold and serve delicate foods; also made by the cook of rice, potatoes, turnips, etc.; most often seen on the bill of fare as EN CAISSE.

Cailles

French name for "quails;" when spoken the two ELLS are silent.

Calipee And Calipash

The first is the name given to the meat attached to the lower, and the last to the meat attached to upper shells of a turtle.

Camembert

Name of an imported cheese, put up in round flat boxes like brie. Is in its prime when just soft and creamy with an inclination to run; served in small quantities with toasted crackers.

Cannelons

Name given to hollow lengths of noodle or puff paste made by twining strips of the paste around a piece of pipe or tubing, then either baked or fried, the pipe removed, the cannelons may then be filled with forcemeats, croquette mixtures, creams, preserves, etc.

Canard

French name for wild duck. Cane-ton for domestic duck or duckling.

Canteloupes

Are of different kinds in our markets; although the "Nutmeg" is pronounced the best, many have a distinct fancy for the "Osage" with its thick yellow fruit. In selecting the nutmegs, those which have a thick broad cording on the rind, and with the section marks inclined to a yellow color, will be found the best fruit. To be served they are first kept on ice, then scrubbed or washed, split in halves lengthwise, pith and seeds removed, and the cavity filled with small broken ice; eaten by some with powdered sugar, by others with salt and pepper.

Capercailzie

A game bird of the grouse species, the male bird differing greatly from the hen in that it attains to twice the size, has dark brown wings, and a dark greeny gold neck, while the hen in appearance and plumage is very like a prairie hen. This bird must always be hung for a week or so to become tender; it may then be cooked in all the ways of prairie chickens.

Capers

Are a berry of a plant cultivated in Europe and not in America; are spoken of in the bible as "hyssop". They are imported here in five sizes: "Nonpariels", "Capotes", 'Capuchins", "Seconds" and "Thirds", in bottles and in bulk, the latter way being the cheapest for hotel use. Capers, however, are often mixed by unscrupulous dealers with "nasturtium" berries which resemble them in size and appearance. The caper is only used for making sauces, or in garnishing.