CORSTORPHINE CREAM.-A preparation of
cream named after a village and hill near Edinburgh,
where it is commonly made. See Cream.
COSAQUES . — A French term applied to what are
more familiarly known as crackers. The original Christ-
mas crackers, the pulling of which has given so much
amusement to adults and children alike, were at one
time charged with sweets and mottoes, and known as
cracker bonbons ; but the march of civilisation has led
to the discarding of sweets and pretty speeches, often
amusingly inappropriate, in favour of novelty in dress
and masquerading. The modern cracker-maker has
provided for this by substituting fancy costumes made
of tissue-paper for the bonbons, the fanciful name of
Cosaques having been given to those of foreign manu-
facture.
British makers have instituted “ Somebody’s Luggage ”
and other quaint titles, all of which are in great demand,
and supply employment to many at a season when em-
ployment is most needed. See Crackers.
COSTARD.— The name of a famous cooking apple,
so called from the rib-like projections of its sides. The
term costard-monger, corrupted to coster-monger, ori-
ginated from this. See Apples.
COSTMARY.- This plant (Tar .acetum Balsamita)
has been cultivated in British gardens ever since its in-
troduction in the sixteenth century. It is not so frequently
met with as formerly, other herbs, such as tansy, having
gradually supplanted it, in spite of its very marked
flavour. In France it is mostly used in salads, but in this
country it was at one time largely used to flavour ale,
and thus assumed the name of Alecost. Modern butlers
add a small quantity of it to negus, when they can get it.
COTELETTES. — Fr. for cutlets, our term being
derived therefrom. Literally “little ribs.”
COTTAGE PUDDING.— See Puddings.
COTTAGE SOUP.— See Soups.
COULIBIAC.— There are various methods given of
spelling this Russian word ; sometimes it is also written
Culibiac, and sometimes, so a Russian chef informs us,
Koljbiack. To the latter the preference might be given
For details respecting Culinary Processes, Utensils, Sauces, <Sec., referred to, see under their special heads.
446
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
Coulibiac — continued.
if it were not tliat the dish, a kind of flat pie, sometimes
oblong, nearly square, or round, was introduced into
this country spelled as given in the heading. The best
paste for this, a sort of brioche, is made as follows :
Put loz. of yeast into a basin with 1 wineglassful of warm
milk and dilute it ; strain into another basin and mix in
sufficient flour to make a soft paste ; cover over with a cloth
and set it to rise in a warm place. When sufficiently risen,
add gradually fib. of sifted flour, Jib. of butter slightly melted,
six eggs, and a little’milk. Work the paste so as to gave it
a little consistence, and let it rise again before using. Puff
paste is sometimes used instead of the above.
Out of a vast number of receipts given for the pre-
paration of Coulibiac the following have been selected,
the variation of ingredients depending more upon cir-
cumstances than taste : ✪ Coulibiac Paste
Page 496 · 2 recipe records on this page
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
CORSTORPHINE CREAM.-A preparation of cream named after a village and hill near Edinburgh, where it is commonly made. See Cream.
COSAQUES . — A French term applied to what are more familiarly known as crackers. The original Christmas crackers, the pulling of which has given so much amusement to adults and children alike, were at one time charged with sweets and mottoes, and known as cracker bonbons ; but the march of civilisation has led to the discarding of sweets and pretty speeches, often amusingly inappropriate, in favour of novelty in dress and masquerading. The modern cracker-maker has provided for this by substituting fancy costumes made of tissue-paper for the bonbons, the fanciful name of Cosaques having been given to those of foreign manufacture.
British makers have instituted “ Somebody’s Luggage ” and other quaint titles, all of which are in great demand, and supply employment to many at a season when employment is most needed. See Crackers.
COSTARD.— The name of a famous cooking apple, so called from the rib-like projections of its sides. The term costard-monger, corrupted to coster-monger, originated from this. See Apples.
COSTMARY.- This plant (Tar .acetum Balsamita) has been cultivated in British gardens ever since its introduction in the sixteenth century. It is not so frequently met with as formerly, other herbs, such as tansy, having gradually supplanted it, in spite of its very marked flavour. In France it is mostly used in salads, but in this country it was at one time largely used to flavour ale, and thus assumed the name of Alecost. Modern butlers add a small quantity of it to negus, when they can get it.
COTELETTES. — Fr. for cutlets, our term being derived therefrom. Literally “little ribs.”
COTTAGE PUDDING.— See Puddings. COTTAGE SOUP.— See Soups.
COULIBIAC.— There are various methods given of spelling this Russian word ; sometimes it is also written Culibiac, and sometimes, so a Russian chef informs us, Koljbiack. To the latter the preference might be given
For details respecting Culinary Processes, Utensils, Sauces, <Sec., referred to, see under their special heads.
Coulibiac — continued.
if it were not that the dish, a kind of flat pie, sometimes oblong, nearly square, or round, was introduced into this country spelled as given in the heading. The best paste for this, a sort of brioche, is made as follows :
Put loz. of yeast into a basin with 1 wineglassful of warm milk and dilute it ; strain into another basin and mix in sufficient flour to make a soft paste ; cover over with a cloth and set it to rise in a warm place. When sufficiently risen, add gradually fib. of sifted flour, Jib. of butter slightly melted, six eggs, and a little’milk. Work the paste so as to gave it a little consistence, and let it rise again before using. Puff paste is sometimes used instead of the above.
Out of a vast number of receipts given for the preparation of Coulibiac the following have been selected, the variation of ingredients depending more upon circumstances than taste :
Records on this page
Coulibiac PasteCabbage Coulibiac