Definitions

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun Plural form of cockscomb.

Etymologies

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Examples

  • Finanziera, Piemontese market stew of cockscombs, sweetbreads, and sanguinaccio

    Incanto, an offally delicious trattoria 2006

  • Finanziera, Piemontese market stew of cockscombs, sweetbreads, and sanguinaccio blood sausage

    Having a ball (or two) at Incanto's Head to Tail Dinner 2006

  • Stalks of deep red cockscombs and other seasonal blossoms may be mixed in for added color.

    Mexico conjures spirits with picturesque ofrendas 2003

  • Stalks of deep red cockscombs and other seasonal blossoms may be mixed in for added color.

    Mexico conjures spirits with picturesque ofrendas 2003

  • Stalks of deep red cockscombs and other seasonal blossoms may be mixed in for added color.

    Mexico conjures spirits with picturesque ofrendas 2003

  • There are days when I choke with wrath, I would like to drown my contemporaries in latrines, or at least deluge their cockscombs with torrents of abuse, cataracts of invectives.

    The George Sand-Gustave Flaubert Letters 2003

  • The mali was at work grubbing up the English flowers, most of which had died, slain by too much sunshine, and planting balsams, cockscombs, and more zinnias.

    Burmese Days 2002

  • Below lay a narrow slit about an inch in length and below that, a slightly wider, longer slit framed by a pair of fleshy protuberances like silvery cockscombs.

    Jed the Dead Foster, Alan Dean, 1946- 1997

  • Fashion smiled on other foods: the use of lamb increased, though mutton was still preferred for its stronger flavor; the chickens and capons of Mans and Bruges were especially esteemed, as were heath hens, larks, buntings (ortolans), railbirds, and teals; from 1661 on cockscombs (sold by the pound) and foies gras (sold by the half dozen) appeared.

    Savoring The Past Wheaton Barbara Ketcham 1983

  • You take off the lid and you dry it out with the rolls; you cook them in lard or bacon fat, and then you put your rolls in your potage to garnish it, and fill them with cockscombs, sweetbreads, forcemeat balls, truffles, and mushrooms.

    Savoring The Past Wheaton Barbara Ketcham 1983

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