Glossary C
Côtes de Porc à l' Auvergnate is French culinary term which literally means "Pork cutlets in the style of the Auvergne" refers to a dish from Auvergne, France made of pork cutlets braised with sautéed cabbage, topped with grated Parmesan cheese and breadcrumbs, baked au gratin.
Côtes de Porc à l' Auvergnate is pronounced
"koht duh por ah loh-vehr-nyaht"
Cotoyer refers to a French cooking and culinary term that means to turn a joint in the oven in such a way as to expose in turn every side to the maximum heat.
Cotoyer is from the French verb Cotoyer whihc means to be next to, rub shoulders with; to move alongside; (figurative) to be close to, border on
Cotoyer is pronounced "ko twa yay".
Cottage Loaf refers to a traditional crusty loaf of white bread, made by placing a small ball of dough on top of a large one, producing a loaf with a topknot.
The term "Cottage" tend to denote something of a countryside or a rurally, hence a Cottage Loaf may also denote to a bread traditionally made in the early times in the countryside or baked in countryside style/manner.
Cottage Soup refers to the Irish meatless vegetable soup seasoned with salt and pepper and a dab of butter, finished with a roux and sprinkled with grated cheese.
Roux refers to a base for sauces of combination of fat or oil and flour that is gently cooked and then mixed with stock or milk or whatever is required for the sauce, brought to the boil and simmered.