Codlin, Codling, or Coddling : a good hard kind of cooking apple ;
diminutive of cod—s. pod containing seeds. Some surmise a con-
nection with to coddle, to pamper, or to parboil, or soften 133-
boiling water, or sa3' that an apple of aii3' kind thus softened
(‘ intenerated ’) would be a codling. These apples are deprived
of their peel 011I3' after having been parboiled in water, and are
preserved in that state, and thus receive a treatment differing
from that of other apples. Codled cream, or codlin cream,
i.e., apple puree mixed with cream (apple fool), fits the meaning
of cream mixed with codlin apples. Codling is also spelled
quodling, and, according to Jeaffreson {toe. cit., ii. 48), a recipe
for cooking such is given 133- Robert Ma3'.
Compote : French, cooked fruit, probabh- originalh- mixed fruit, or
fruit preserved in .S3Tup ; also used, e.g., 133- author of ‘ Dons de
Comus,’ to designate savour3- dishes of pigeons, cpiails, and larks,
mixed with pease or mu.shrooms.
Consomme : French, strong broth obtained 133- boiling meat and
vegetables, and concentrating the extract to slight browning
or caranielization, used for soups and sauces. La Chapelle has a
more restricted meaning. [The present habit of London cooks
to call their dish-water soups ‘consommes’ .shouhl be condemned
l33' ever3' lover of honest fare.]
Contiser: French, the tattooing or inla3’ing of fillets of anv kind
with .small slices of truffles, red tongue, etc., so as to produce au
ornamental mosaic. From name proper Conti, hence a la Conti,
or contisi, rendered in English as conlisated. When the pieces
inserted are more nail-shaped, the operation is termed clontcr, to
nail.
Corned pork ; abbreviation of acorned pork, or ]3ork which has been
fed upon acorns. Transferred to salt beef, which is absurdly
called corned, or even corn beef.
Corner le diner: French, to blow the horn calling the messmates to
dinner.
niCriONARY OF CULINARY TERMS
669
Cote ; French, a rib, hence diininiitive cdtelctte, a small rib, or part
of a rib; a piece of meat with a portion of a rib attaclied, of
smaller animals, calves, and sheep. The Anglicised form of
the word is cutlet.
Coulis : F'rench, a strong, thick, savoury sauce; German, Gniuci-
saucc, i.e., bottom sauce below the fat; lean sauce of a braise or
blanc. Coulis was then used to denote asoup, and Anglicized into
cullis. In ‘ Dons de Comns’ coulis has three allied but distinct
meanings: (i) that of a liaison of flour heated in fat, there-
fore =ronx (toe. cil., pp. 16, 24, 28); (2) purees of peas and lentils,
etc. ; (3) thick soups and sauces. The word is now obsolete both
in France and I^ngland, but persists in German writings of cooks
who have inherited classical manuscripts.
Crambambuli : a punch made from fired whisk}' and sugar fused in
the flame. Perhaps derived with the aid of bainbalein, the Greek
verb to stammer, as the drink is very intoxicating.
Crapaudine : French, a grating, gridiron ; hence mettre a la crapau-
dine, to grill, e.g., pigeons.
Crepine : F'rench, kell, caul ; hence crepinette, flat sausage wrapped
in caul (diction ar}-), hence plural crcpinelles, a ragout made with
hashed meat placed in pieces of crepine.
Croquantes ; French, a bright mixture of fruit and boiled sugar.
Croquants : French, confections giving the sound of crunching
or cracking between the teeth.
Page 422
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Codlin, Codling, or Coddling : a good hard kind of cooking apple ;
diminutive of cod—s. pod containing seeds. Some surmise a con-
nection with to coddle, to pamper, or to parboil, or soften 133-
boiling water, or sa3' that an apple of aii3' kind thus softened
(‘ intenerated ’) would be a codling. These apples are deprived
of their peel 011I3' after having been parboiled in water, and are
preserved in that state, and thus receive a treatment differing
from that of other apples. Codled cream, or codlin cream,
i.e., apple puree mixed with cream (apple fool), fits the meaning
of cream mixed with codlin apples. Codling is also spelled
quodling, and, according to Jeaffreson {toe. cit., ii. 48), a recipe
for cooking such is given 133- Robert Ma3'.
Compote : French, cooked fruit, probabh- originalh- mixed fruit, or
fruit preserved in .S3Tup ; also used, e.g., 133- author of ‘ Dons de
Comus,’ to designate savour3- dishes of pigeons, cpiails, and larks,
mixed with pease or mu.shrooms.
Consomme : French, strong broth obtained 133- boiling meat and
vegetables, and concentrating the extract to slight browning
or caranielization, used for soups and sauces. La Chapelle has a
more restricted meaning. [The present habit of London cooks
to call their dish-water soups ‘consommes’ .shouhl be condemned
l33' ever3' lover of honest fare.]
Contiser: French, the tattooing or inla3’ing of fillets of anv kind
with .small slices of truffles, red tongue, etc., so as to produce au
ornamental mosaic. From name proper Conti, hence a la Conti,
or contisi, rendered in English as conlisated. When the pieces
inserted are more nail-shaped, the operation is termed clontcr, to
nail.
Corned pork ; abbreviation of acorned pork, or ]3ork which has been
fed upon acorns. Transferred to salt beef, which is absurdly
called corned, or even corn beef.
Corner le diner: French, to blow the horn calling the messmates to
dinner.
niCriONARY OF CULINARY TERMS
669
Cote ; French, a rib, hence diininiitive cdtelctte, a small rib, or part
of a rib; a piece of meat with a portion of a rib attaclied, of
smaller animals, calves, and sheep. The Anglicised form of
the word is cutlet.
Coulis : F'rench, a strong, thick, savoury sauce; German, Gniuci-
saucc, i.e., bottom sauce below the fat; lean sauce of a braise or
blanc. Coulis was then used to denote asoup, and Anglicized into
cullis. In ‘ Dons de Comns’ coulis has three allied but distinct
meanings: (i) that of a liaison of flour heated in fat, there-
fore =ronx (toe. cil., pp. 16, 24, 28); (2) purees of peas and lentils,
etc. ; (3) thick soups and sauces. The word is now obsolete both
in France and I^ngland, but persists in German writings of cooks
who have inherited classical manuscripts.
Crambambuli : a punch made from fired whisk}' and sugar fused in
the flame. Perhaps derived with the aid of bainbalein, the Greek
verb to stammer, as the drink is very intoxicating.
Crapaudine : French, a grating, gridiron ; hence mettre a la crapau-
dine, to grill, e.g., pigeons.
Crepine : F'rench, kell, caul ; hence crepinette, flat sausage wrapped
in caul (diction ar}-), hence plural crcpinelles, a ragout made with
hashed meat placed in pieces of crepine.
Croquantes ; French, a bright mixture of fruit and boiled sugar.
Croquants : French, confections giving the sound of crunching
or cracking between the teeth.