Glossary C

Coscetto is the Italian word for leg of lamb

Coscetto is pronounced "koh-sheht-toh

Coscia is the Italian term for chicken thigh or chicken drumsticks

Cospargere is the Italian word for sprinkle; dash; dredge; and spread on, as in spinkle with chopped parsley before serving or spread on with mustard or mayonnaise before cooking or serving, dredge with flour before frying

Costata is the Italian word for rib, rib chop. It refers to rib steaks, chops, cutlets, escalopes, including the rib roast. The former may be of beef, mutton, lamb or pork and all are

Costoletta is the Italian word for cutlet, as seen in Italian recipes and menus.

Cotechino is the Italian highly spiced pork sausage. It refers
refers to a large pork sausage that is flavored with white wine and seasonings. It is made with coarsely chopped pork

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Cotelette is the French term for "cutlet" , especially of lamb and mutton.

Cotelette is pronounced

Cotelettes d'agneau champvallon is a French dish of lamb cutlets baked baked between alternate layers of potato and onion.

Cotelettes de chevreuil is the French term which means Roebuck cutlets

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"

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Glossary C

Coscetto

Coscia

Cospargere

Costata

Costoletta

Cotechino

Cotelette

Cotelettes d'agneau champvallon

Cotelettes de chevreuil

Côtes de Porc à l' Auvergnate

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