CHARLOTTE n.
A kind of pie or pudding made by lining a dish with slices of bread, and filling it with bread soaked in milk, and baked. Charlotte Russe (, or Charlotte à la russe Etym: [F., lit., Russian charlotte] (Cookery), a dish composed of custard or whipped cream, inclosed in sponge cake.
CHASUBLE n.
e priest in saying Mass, consisting, in the Roman Catholic Church, of a broad, flat, back piece, and a narrower front piece, the two connected over the shoulders only. The back has usually a large cross, the front an upright bar or pillar, designed to be emblematical of Christ's sufferings. In the Greek Church the chas…
CHEVAL-DE-FRISE n.
A piece of timber or an iron barrel traversed with iron-pointed spikes or spears, five or six feet long, used to defend a passage, stop a breach, or impede the advance of cavalry, etc. Obstructions of chain, boom, and cheval-de-frise. W. Irving.