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By Root 2155 0

as the beautiful, traditional and cheap pots made by Pearsons of Chesterfield are intended only for oven cooking, although this factory has recently evolved a limited range of cooking ware unglazed on the outside and designed for use over direct heat. For this purpose I have found them perfectly successful. For electric cooking it is advisable, unless you are a very experienced cook, to use pots and pans especially designed for the purpose.

Cercle à flan Flan ring.

Chasse-noyau A little gadget for stoning olives and/or cherries. Cheap and immensely useful.

Chinois A conical sieve with a fine mesh, mostly used for the straining of sauces. One of the most useful of utensils. For a small household the stainless steel conical sieves now imported from Sweden are much to be recommended. They have no join or seam, are consequently very easy to keep clean and should last for ever. They have a hook for fixing on the side of the recipient into which the sauce is being sieved. A 6-inch diameter conical sieve is a good all-purpose size.

Cocotte (a) A deep round or oval cooking pot of varying dimensions, but always with a tight-fitting lid and handles or ears at each side; it may be made of earthenware, copper or cast iron, fireproof porcelain or glass.

(b) The small china, earthenware, or metal ramekins in which eggs (œufs en cocotte) are baked or steamed, and in which they are served.

Couperet Cleaver, meat chopper.

1. Norman tripière, for tripes à la mode. 2. Provençal tian, for vegetable and gratin dishes. 3. English brownware stew jar. Pearsons of Chesterfield. 4. Cassole, for the cassoulet. Size for one helping. (See also drawing on page 385.) 5 and 6. Earthenware poëlons or round casseroles much used in Provence, for vegetable dishes, stews, etc. 7. Deep poëlon. casserole or caquelon. Much used for cheese fondue. 8. Béarnais toupin. For bean dishes, soups, stews, etc. 9. Glazed stoneware jar for preserved goose or pork. From the Dordogne. 10. Glazed stoneware jar for rillettes. From the Loire.

Couteau de cuisine Cook’s 6 to 8-inch knife for slicing and trimming meat and for many other jobs. Indispensable. Serious cooks still find that carbon-steel knives are the most satisfactory and lasting for general kitchen use; their design and balance are important as well as the sharpness and flexibility of the blade. French cook’s knives are recognised as the best buys. It is, of course, useful to have saw-edged stainless steel (acier inoxydable) knives for cutting fruit, such as oranges for salad, for slicing lemons, tomatoes, and cold cooked meat, for cutting bread and other general tasks. At the moment the French appear to be ahead of us in producing efficient and lasting stainless steel blades.

Couteau à découper. Carving knife. Carbon steel blades are still the best for carving roasts.

Couteau à désosser Boning knife. See drawing on page 334.

Couteau économe Potato parer.

Couteau à filets de sole Filleting knife.

Couteau d’office Vegetable or paring knife. Office really means the pantry where in large households certain types of kitchen work are, or were, carried out.

Couteau tranche-lard. A slicing knife with a 10” to 11” blade.

Cuiller à bouche, à soupe Tablespoon.

Cuiller à pot Small ladle.

Cuisinière Cooking stove, range.

Écumoire Skimmer. There is one shown in the drawing on page 153.

Entonnoir Funnel.

Étamine Tammy cloth. Thick cloth through which liquids are strained. In most households this is replaced by a hair sieve or rather, nowadays, a nylon one, but some sort of close-woven cloth, such as a cheese cloth, is necessary for straining consommé, aspic and fruit jellies.

Faisselle Rush basket or perforated earthenware mould for draining soft cheeses.

Fouet Whisk. The best type for the whisking of eggs is described in the chapter on egg cookery, page 200. It is shown in the drawing on page 58.

Four Oven.

Fourneau Stove, cooking range.

Fusil Steel for sharpening knives.

Glace, armoire à Ice chest. Also called timbre à glace.