Coquilles (ko-ke-yuh).--Scallop shells in which fish or oysters are
sometimes served.

Creole, a la (kray-ol, ah lah).--With tomatoes.

Croustade (kroos-tad).--A thick piece of bread that has been hollowed
out and then toasted or fried crisp. The depression is filled with food.

Croutons (kroo-tong).--Bread diced and fried or toasted to serve with
or in soup.

Curry.--An East Indian preparation made of hot seeds, spices, and dried
herbs.

Demi-Tasse (duh-mee tass).--Literally, a half cup. As commonly used, it
refers to a small cup in which after-dinner coffee is served.

Deviled.--Highly seasoned.

Dill.--A plant used for flavoring pickles.

En coquille (ang ko-ke-yuh).--Served in shells.

Entrees (ang-tray).--Small made dishes served with lunch or dinner. They
are sometimes served as a course between the main courses of a meal.

Escarole (ays-kar-ol).--A broad-leaved kind of endive.

Farce or Forcemeat.--A mixture of meat, bread, etc., used as stuffing.