coq

The hoopoe, which the French absurdly call coq de montagne, also trotted by the path-side without timidity; and the butcher-bird impudently reviewed the caravan from its vantage-ground, a commanding tree.

The Land of Midian 2003

These have been explained as Fr. beau coq, which is possible, and meek cock, which is absurd.

The Romance of Names Ernest Weekley 1909

The hoopoe, which the French absurdly call coq de montagne, also trotted by the path-side without timidity; and the butcher-bird impudently reviewed the caravan from its vantage-ground, a commanding tree.

The Land of Midian — Volume 2 Richard Francis Burton 1855

There's a classic French recipe called coq au vin that is traditionally made with a rooster

NPR Topics: News 2009

There's a classic French recipe called coq au vin that is traditionally made with a rooster (coq) past its prime that is braised in red wine.

NPR Topics: News 2009

Plunked down beside a sport field, this brasserie offers an inviting ambience and French staples such as coq au vin, bouillabaisse and raclette (an Alpine cheese dish).

Stars and Stripes 2010

Plunked down beside a sport field, this brasserie offers an inviting ambience and French staples such as coq au vin, bouillabaisse and raclette (an Alpine cheese dish).

Stars and Stripes 2010

Plunked down beside a sport field, this brasserie offers an inviting ambience and French staples such as coq au vin, bouillabaisse and raclette (an Alpine cheese dish).

Stars and Stripes 2010

LOWER EAST SIDE - Broadway East, the year old one-time vegetarian restaurant, has hired former Mas sous chef (their third chef in a year) Gavin Mills to add some more meat to the menu: "Although he won't be using red meat ... he's been given free rein elsewhere, hence appetizers such as coq au vin ravioli similar to the ones at Mas, and entrées such as a roasted Long Island duck breast."

Eater 2009

Granted, tobacco complements some of the heartier country-style dishes-such as coq au vin or beef bourguignon-though not between bites.

Dallas Observer | Complete Issue 2008