Chafing Dish

A vessel heated from the underneath by a spirit lamp, also by electricity; is used for keeping and serving foods hot, or cooking on the table; for recipes, see "Chafing Dish Cookery" in the "CHEF'S REMINDER".

Chantilly

Is the title given by confectioners to a form of basket made of cakes, choux paste, candied peels, almond paste, etc., filled with whipped cream. Chantilly cream is simply whipped cream.

Chantilly Soup

Fresh green peas, a bunch of fresh mint, some green onion tops and a piece of salt pork boiled together in good chicken stock; when done the pork removed, the stock thickened with roux, then rubbed through a sieve, the puree boiled up again and seasoned; served with croutons.

Charcoal

One of the kitchen essentials for good broiling, should be kept dry in a good cellar; often times bought by the load, the load presumed to contain so many bushels; when happening to be delivered as many things are in bulk, during the steward's absence, the following capacities of cribs and boxes for potatoes and other root vegetables, coal, charcoal, etc., will be found reliable and useful:

[The United States standard (Winchester) bushel, 181/2 inches in diameter, and 8 inches deep, contains 2150.42 cubic inches.]

One cubic foot equals four-fifths of a bushel.

A box 3x3x3 - 27 cubic feet and holds 21 3/5 bushels

A box 5x3x2 - 30 " " " " 24

A box 5x3x3 - 45 " " " " 36 "

A box 5x3x4 - 60 " " " " 48

A box 7x5x3.9 - 131 1/4 " " " " 104 1/3 "

A box 7x7x7 - 343 " " " " 274 2/5 "

A box 8x8x8 - 512 " " " " 409 3/5 "

A box 10x10x10 - 1000 " " " " 800 "

Charlotte

Is the name given to what might be called a shell of bread, cake, lady fingers, etc., cut to fit into a mold or pan, which is then filled with fruits, creams, custards, etc.

Chartreuse

Is the name of a liqueur made in three colors, green, yellow and white; originally made by the monks of a French monastery at Dauphine, in the Alps mountains. There are, however, dishes dedicated to these monks, called "chartreuses"; they are made of various rich foods, such as prairie hens, fish, partridges, larks, snipe, squabs, chickens, fruits, etc., enclosed in a mold or shell of a much more common material, being a disguise, inasmuch as the monks were under severe dicipline, and were supposed to be very frugal. Recipes for chartreuses will be found under the respective food which demands it.

Chasseur

Is the French word for "hunter"; a la Chasseur means hunter's style, sauce Chasseur, hunter's sauce, made from the proceeds of the hunt.

Chateaubriand

Is the name given to a style of cooking a tenderloin steak between two others of inferior cuts and then pressing the juice of the two outside ones over the fillet. But some cooks simply take a fillet steak, split, stuff and broil it, serve it with a Maitre D'Hotel butter mixed with beef glaze, and call that "Chateaubriand". History says the first is right.