French

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Terms in French 3021-3030 of 10943

caissette

[French]

Anything box shaped - and can be a meringue from Champagne. It is also a small box or a bread shaped like it.

cajasse

[French]

A sweet pastry, a sort of clafoutis with black cherries (US: bing cherries) and rum, from Sarlat in Périgord, eaten cold.

Cajassou

[French]

A cone-shaped goat's milk cheese. This small cheese is made on farms and in dairies in Poitou and has a strong flavour. Best from May to February. (AOC).

cajou

[French] plural cajous

Cashew nut. A kidney-shaped, skinless nut.

cake

[French]

Fruit cake

caladon

[French]

A dry, crisp almond cake from Languedoc.

calamar

[French] plural calamares

Squid, inkfish

calamondin

[French] plural calamondins

Calamondon of calamansi lime. A citrus fruit found in the Philippines though it is actually a hybrid and not found in the wild. Sour, small and round, it is often described as a cross between a tangerine or mandarin orange and a kumquat. It looks rather like a tangerine and is used to flavor foods and drinks

calappe

[French]

A type of small crab called a box crab.

calebasse

[French]

Some types of gourd are described as calabashes. There is a sweet calabash used from the United States to Africa and Sri Lanka. In Japan the flesh of some calabashes is dried, cut into thin strips and used to garnish soups. When dried the fruits can be hollowed out and used as bowls or formed into kitchen utensils.