Glossary C
Crudités or Crudites refer to raw vegetables cut into strips, generally served with dip as an appetizer.
Crudités is the French for varieties of or assorted crispy vegetables suitable for eating raw (carrots, greens, cucumber, celery, turnips) which are cut into long strips or batons and usually served with a dipping sauce, like mayonnaise, soured cream or other cold sauce (tzasiki) as a hors d’oeuvre or appetizers.
Cumberland Sauce refers to a classic English sauce with a high fruit content made by combining red currant jelly, port wine, orange and lemon zest, mustard and seasonings.
Cumberland Sauce is usually served cold to either hot or cold gammon, tongue, cold goose or game. It is also often serve as an accompaniment to meats, like ham, venison, or lamb. This sauce should not be thickened – it is meant to have a thinnish consistency.