Glossary C

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Caveach refers to a British dish that is composed of a variety of fried and pickled fish. Moreover, Caveach is an Irish dish made of boned and fried fillets of fish, often a mackerel which is stored in a crock covered with vinegar. Caveach is served cold, usually with potato salad.

Caveau refers to a A French wine-tasting room or cellar that is open to the public.

Cerise is the French word for "cherry". Cherries, depending on taste, sweet or sour, can be made into a sauce, such as in Canard Au Cerise ( Duck with Bing Cherry Sauce), Black Compote De Cerises Noires (Cherry Compote), Ratafia de Cerises, etc.

Charentais Melon refers to a French cantaloupe melon with a particularly juice, sweet flesh. Charentais Melon is looking similar to cantaloupe, but slightly smaller and veined and is incredibly fragrant and tender melon, known to induce swooning.

Ciorba is the Romanian term referring to "Sour Soup". It refers to a Romanian soup intentionally soured adding either lemon, vinegar, fermented juices of fruits, grains, pickles, beer or sauerkraut. Ciorba may be made with meat and/or vegetables or even just grains.

Collared Beef refers to a dish which is popular in both England and Ireland. Collared Beef is made by rubbing the beef with allspice, parsley and salt then simmered and pressed until cold. Collared Beef is served cold.

  1. Collins
  2. Colombard
  3. Com Chay
  4. Comice Pear