COQ D’INDE. — Fr. for Turkey-cock — Cock of India.
COQUILIiES. — Fr. for shells. Fish and other tasty
meats are frequently served en Coquille — that is, in large
scallop shells, or metal vessels made in these shapes (see
Fig. 513). Some of these are fashioned with considerable
skill and artistic taste, and are manufactured of silver,
or white metal heavily electro-plated ; others, again, are
made of stout blocked tin.
CORiACH. — There is a hot, red sauce called by this
name, which is chiefly used for giving colour and flavour
to other sauces, or as a relish. It is prepared by mace-
rating cayenne pepper, walnut and mushroom pickles,
garlic and cochineal with vinegar. A very good receipt
for this has been contributed by an Indian cook.
Mince very finely a handful of small red peppers, a third
that quantity of garlic, six or eight pickled walnuts, J pint
of g-ood mushroom ketchup, and 1 teaspoonful of bruised
cochineal. Put these in a stone jar and pour over 2qts. of
best malt or white wine vinegar — the latter gives the prettier
results — and leave this tightly corked to macerate for three
or four weeks, giving the jar an occasional shake. Pour the
clear liquor through a tammy, and put into small bottles for
use. The dregs at the bottom of the jar may be pressed,
or squeezed in a cloth, but are not of much further value,
although it is sometimes recommended that they shall he
saturated again ; but the result would necessarily be most
unreliable.
CORALLINE. — A partially-cooked food prepared
from Indian-corn ; it is considered to be very nutritious,
and is useful for making light puddings, blanc-manges,
and other digestible dishes.
CORBEILLES. — Fr. for baskets; applied by Con-
tinental confectioners to all manner of vessels holding
displayed fruits and flowers.
CORDIALS AND LIQUEURS.— It is to the
European Continent that we have to look for perfection
in the preparation of Cordials and Liqueurs, and espe-
cially to France, which maintains an unsurpassed reputation
for its Benedictine, Chartreuse, Anisette, and numerous
other Liqueurs, manufactured chiefly by monks as a
source of no little profit to their fraternity. Holland is
famous for its curacoa, and Belgium, Germany. Austria,
Russia, and Italy are also noted for special productions.
For details respecting Culinary Processes, Utensils, Sauces, <fcc., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
435
Cordials and Liqueurs — continued.
In England many attempts have been made to make
Liqueurs, but for some cause or another, perhaps preju-
dice as much as any other, the efforts of the British
Liqueurists hare not been crowned with success. Some-
thing may be due to the superiority of French spirit,
and the great attention paid by Frenchmen to the
manufacture of the flavouring essences, which are gener-
ally prepared from fresh and green herbs; but there are
instances in which this excuse cannot be urged for our
being left so hopelessly in the rear, having nothing better
to boast of than cherry and ginger brandy, orange and
gentian bitters, rue gin, and raspberry vinegar.
Page 471
Presented as published in 1890. 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
COQ D’INDE. — Fr. for Turkey-cock — Cock of India.
COQUILLES. — Fr. for shells. Fish and other tasty meats are frequently served en Coquille — that is, in large scallop shells, or metal vessels made in these shapes (see Fig. 513). Some of these are fashioned with considerable
skill and artistic taste, and are manufactured of silver, or white metal heavily electro-plated ; others, again, are made of stout blocked tin.
CORACH. — There is a hot, red sauce called by this name, which is chiefly used for giving colour and flavour to other sauces, or as a relish. It is prepared by macerating cayenne pepper, walnut and mushroom pickles, garlic and cochineal with vinegar. A very good receipt for this has been contributed by an Indian cook.
Mince very finely a handful of small red peppers, a third that quantity of garlic, six or eight pickled walnuts, J pint of g-ood mushroom ketchup, and 1 teaspoonful of bruised cochineal. Put these in a stone jar and pour over 2qts. of best malt or white wine vinegar — the latter gives the prettier results — and leave this tightly corked to macerate for three or four weeks, giving the jar an occasional shake. Pour the clear liquor through a tammy, and put into small bottles for use. The dregs at the bottom of the jar may be pressed, or squeezed in a cloth, but are not of much further value, although it is sometimes recommended that they shall he saturated again ; but the result would necessarily be most unreliable.
CORALLINE. — A partially-cooked food prepared from Indian-corn ; it is considered to be very nutritious, and is useful for making light puddings, blanc-manges, and other digestible dishes.
CORBEILLES. — Fr. for baskets; applied by Continental confectioners to all manner of vessels holding displayed fruits and flowers.
CORDIALS AND LIQUEURS.— It is to the
European Continent that we have to look for perfection in the preparation of Cordials and Liqueurs, and especially to France, which maintains an unsurpassed reputation for its Benedictine, Chartreuse, Anisette, and numerous other Liqueurs, manufactured chiefly by monks as a source of no little profit to their fraternity. Holland is famous for its curacoa, and Belgium, Germany. Austria, Russia, and Italy are also noted for special productions.
For details respecting Culinary Processes, Utensils, Sauces, <fcc., referred to, see under their special heads.
Cordials and Liqueurs — continued.
In England many attempts have been made to make Liqueurs, but for some cause or another, perhaps prejudice as much as any other, the efforts of the British Liqueurists hare not been crowned with success. Something may be due to the superiority of French spirit, and the great attention paid by Frenchmen to the manufacture of the flavouring essences, which are generally prepared from fresh and green herbs; but there are instances in which this excuse cannot be urged for our being left so hopelessly in the rear, having nothing better to boast of than cherry and ginger brandy, orange and gentian bitters, rue gin, and raspberry vinegar.