Glossary C

Craquelot is another name for Bouffi which refers to French dish made of herring that is is hardly salted then smoked; smoked herring Craquelot is one of the many different ways of cooking herring in Normandy. Other variations are Kipper, Hareng Saur, or Gendarme.

Crique refers to a potato pancake from the Auvergne, France; a flat cake made from grated potato with salt and pepper and cooked in a frying pan in a little butter - a dish which is typical of the Ardèche in the RhônAlpes region of France. The potato is known in the Ardèche occitan dialect as the "Tartifle "

Creme d'Asperges is the French cream of white asparagus soup with rice. It is made of white asparagus which is abundant in Europe during the spring time, chicken stock, rice and finished of with milk or cream. It is popularly known in other countries as Cream of Asparagus Soup and always available as a ready-made product.

Crepe Dentelle is the French culinary term referring to a very thin, lace-like or lace-thin sweet crepe or pancake from Britanny. Dentelle is the French word for "Lace" and this pancake is very thin as to suggest a resemblance to a lace

Cane Syrup refers to a thick, extremely sweet syrup made from the sugar cane. It is the the result of an intermediate step in the sugarcane refining process when the syrup is reduced. Cane Syrup is mostly used in Caribbean and Creole cooking.

Chanahi refers to a Georgian dish made of lamb with spices (onion, parsley, pepper, garlic), eggplants and potatoes which stewed in layers in a crockery pot with fresh tomatoes and herbs. Chanahi is also known as Chanakhi.