Cocks-Combs

Called by the French "Cretes de coq" are the crests of the male domestic fowl cut off and blanched; used in cookery as • parts of certain garnitures; are of no value as a flavor, but are valuable as pleasing the eye while the sauce tickles the palate; may be purchased at the large groceries already for use in bottles, generally mixed with the cocks kernels (Spanish fries).

Cocks Kernels

The testicles of the male domestic fowl, situated in the middle of the back of the bird; when to be cooked, they are washed, blanched, skinned, and made into fricassees, supremes, breaded and fried, component parts of garnitures, etc. Often called by gourmets, "Spanish fries"; purchasable in bottles combined generally with cocks-combs.

Cockles

Name of an English shellfish similar in shape and flavor to the "little neck clam" are imported into this country in small flat cans (cooked). To be used they are taken from the can and thoroughly washed in cold water to rid them of a sandy sediment, they can then be frizzled in butter and served very hot op toast garnished with lemon and parsley, or mixed into cream, Hollandaise, Supreme or Normande sauces and served either on toast or in croustades, paper cases, with rice, or border of shrimps, or they may be curried and served with a border of rice. They are practically new to the American public, and unless well washed from their sediment will not be much called for.

Cocktails

Name of a mixed drink; also applied in cookery to oysters and clams.

Oyster Cocktail

Half a dozen freshly opened small oysters dropped into a sherbet glass, seasoned with a dash each of tabasco, Worcestershire, tomato and Harvey sauces.

Clam Cocktail

Same as the preceding, using clams for oysters and omitting the Harvey sauce on account of its saline flavor.

Neptune Cocktail

Three each freshly opened small oysters and clams dropped into a sherbet glass, seasoned with a few shreds of fresh horseradish, a dash each of tomato and walnut catsups, and a dash each of Worcestershire and tabasco sauces.

Cognac Pronounced Koneyak

The term used by the French for brandy.

Colbert

Name given to a sauce and a soup. Sauce made of a pint of good Espagnole, into which is mixed a little meat glaze, lemon juice, chopped parsley, and red pepper, made very hot without being boiled, then very gradually beaten in a half pint of clear melted butter. The soup is made with a rich consomme and contains shredded celery and lettuce blanched, diced artichoke bottoms and small button onions.

Colbert Soup

Another way is to make a rich cream soup lightly thickened with a liaison of egg yolks and cream, into which is then worked a puree of blanched hearts of endive, a fresh soft poached egg being served with each portion.

Compote

A term used in cookery to signify something whole in a sauce. Hence a compote of fruit is the fruit either whole, or split and the stone or core removed, dropped into a thick boiling syrup till cooked without breaking, cooled, served with the syrup. A compote of birds such as larks, reedbirds, ortolans, etc. are the birds boned and stuffed, then lightly roasted, then finished cooking in a bright sauce; served with the sauce.