coquille

American  

[kop-ee-reed-oh-keel, kaw-kee-y^uh] / ˈkɒp iˌrid oʊˈkil, kɔˈki yə /

noun

plural

coquilles

1. any of various seafood or chicken dishes baked with a sauce and usually served in a scallop shell or a shell-shaped serving dish.

2. the cooking utensil for baking such dishes, usually a scallop shell or small casserole resembling a shell.

3. a cooking utensil, filled with charcoal, for roasting meat on a spit.

4. the shell of an escargot.

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coquille British  

/ kɔkij /

noun

1. any dish, esp seafood, served in a scallop shell

   Coquilles St Jacques

2. a scallop shell, or dish resembling a shell

3. fencing a bell-shaped hand guard on a foil

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Etymology

Origin of coquille

< French: shell (of a mollusk, nut, etc.). See cockle ¹

Example Sentences

Other menu items in the works include crab cakes, crab legs with remoulade, lobster Newburg, cucumber salad, Waldorf salad, coquille St-Jacques, double pork chop smothered with mushroom and caramelized onion cream sauce and more.

From Los Angeles Times • Aug. 18, 2014

Sur la division des Mollusques acéphalés conchylifères et sur un nouveau genre de coquille appartenant à cette division.

From Lamarck, the Founder of Evolution His Life and Work by Packard, A. S. (Alpheus Spring)

Apres cuisson les replacer dans le coquille bien nettoyee, en les garnissant au fond et par dessus d'une farce de beurre frais manipule avec un fin hachis de persil, cerfeuil, ail, echalote, sel et poivre.

From Roman Farm Management The Treatises of Cato and Varro by Harrison, Fairfax

And I remember recording a mental note of Margery’s fondness for sweetbreads en coquille.

From Ainslee's, Vol. 15, No. 6, July 1905 by Various

The above dish resembles ragoût fin en coquille, a popular Continental dish, although its principal ingredients are sweetbreads instead of brains.

From Cookery and Dining in Imperial Rome by Vehling, Joseph Dommers