cocotte


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co·cotte

 (kô-kôt′)
n.
A woman prostitute.

[French, chicken, prostitute, feminine diminutive of coq, cock, from Old French; see cock1.]

cocotte

(kəʊˈkɒt; kə-; French kɔkɔt)
n
1. (Cookery) a small fireproof dish in which individual portions of food are cooked and served
2. a prostitute or promiscuous woman
[C19: from French, from nursery word for a hen, feminine of coq cock1]

pros•ti•tute

(ˈprɒs tɪˌtut, -ˌtyut)

n., v. -tut•ed, -tut•ing. n.
1. a woman who engages in sexual intercourse for money; whore; harlot.
2. a man who engages in sexual acts for money.
3. a person who willingly uses his or her talent or ability in a base and unworthy way, usu. for money.
v.t.
4. to sell or offer (oneself) as a prostitute.
5. to put (one's talent or ability) to unworthy use.
[1520–30; < Latin prōstitūta, n. use of feminine of prōstitūtus, past participle of prōstituere to expose (for sale) =prō- pro-1 + -stituere, comb. form of statuere to cause to stand]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.cocotte - a woman who engages in sexual intercourse for moneycocotte - a woman who engages in sexual intercourse for money
call girl - a female prostitute who can be hired by telephone
camp follower - a prostitute who provides service to military personnel
comfort woman, ianfu - a woman forced into prostitution for Japanese servicemen during World War II; "she wrote a book about her harsh experiences as a comfort woman"
demimondaine - a woman whose sexual promiscuity places her outside respectable society
floozie, floozy, hustler, slattern, street girl, streetwalker - a prostitute who attracts customers by walking the streets
white slave - a woman sold into prostitution
adult female, woman - an adult female person (as opposed to a man); "the woman kept house while the man hunted"
2.cocotte - a small casserole in which individual portions can be cooked and served
casserole - large deep dish in which food can be cooked and served
References in classic literature ?
This one is a woman, with all a woman's wit, combined with the heartlessness of a COCOTTE. She has the strength and impregnability of a diplodocus.
More than once he had driven them through the town with gypsies and "ladykins" as he called the cocottes. More than once in their service he had run over pedestrians and upset vehicles in the streets of Moscow and had always been protected from the consequences by "my gentlemen" as he called them.
In London nothing interested her but the theatres and the shops; and she found the theatres less exciting than the Paris cafes chantants where, under the blossoming horse-chestnuts of the Champs Elysees, she had had the novel experience of looking down from the restaurant terrace on an audience of "cocottes," and having her husband interpret to her as much of the songs as he thought suitable for bridal ears.
His only aspirations were to hold out at poker, at his club, to know the names of all the cocottes, to shake hands all round, to ply his rosy gullet with truffles and champagne, and to create uncomfortable eddies and obstructions among the constituent atoms of the American colony.
I'm taking the classic French dish of eggs en cocotte, which basically translates as baked eggs, and giving them a bit of a Scottish twist with another popular brunch ingredient, smoked haddock - something that pops up on breakfast menus in hotels a lot.
Seafood Cocotte with Seasonal Vegetables is one of the restaurant's specialties.
The sole eatery to not return to the one-star list this year was La Cocotte by Fabien Verge as it has apparently permanently closed.
[beaucoup moins que]Nous disposons de 50 camions maraichers et cocotte que nous mettons a disposition de nos clients[beaucoup plus grand que], a-t-il explique.
Baked cod - topped with saffron aioli with roasted red pepper, fennel and tomato sauce, cocotte potatoes and crispy kale.
This enamelware lidded, cast-iron cocotte by Staub ($179.99) makes a handsome statement with a casserole or simply on your countertop.
If crispy duck to break the fast isn't quite for you, there's plenty of other out-there options, such as ox cheek doughnuts, shakshuka, duck egg cocotte and freshly baked pastries.
w a For mains we opted for roasted guinea fowl with parsley mash, caramelised parsnip in a thyme jusl which was perfectly cooked and tasted delicious, and seabass with garlic spinach, mussels, fennel salad and a pomme cocotte (an oval potato to you and me) in a champagne cream.