coquille

American  

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

noun

coquilles plural

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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Other Word Forms

Noun Inflected Forms

• coquilles
  plural

Etymology

Origin of coquille

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

Example Sentences

See Examples For:

coquille coquilles

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

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

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

Tonight’s recipe is a Canlis salad with bread, to save time to get ahead on Friday’s recipe for make-ahead coquilles St.-Jacques.

From New York Times ● Feb. 18, 2016

Mrs. X tells Nan that Grayer likes steamed kale and coquilles St. Jacques.

From Time Magazine Archive

The French tried in 1995 to prevent markets and restaurants from selling imported scallops as coquilles St. Jacques--but Canada, with support from the U.S.,

From Time Magazine Archive

These misprints are styled by the French coquilles, a word whose derivation M. Boutney, author of Dictionnaire de l'Argot des Typographes, is unable to explain after twenty years' search.

From Literary Blunders by Wheatley, Henry Benjamin

Not liking my first coquilles aux huitres, I made some private inquiries, and found that his chef had deserted him about the time of Napoleon's return from Elba.

From Pencillings by the Way Written During Some Years of Residence and Travel in Europe by Willis, N. Parker