Discover the most popular and inspiring quotes and sayings on the topic of Coquettes. Share them with your friends on social media platforms like Facebook, Twitter, or your personal blogs, and let the world be inspired by their powerful messages. Here are the Top 100 Coquettes Quotes And Sayings by 90 Authors including William Shakespeare,Rysa Walker,Nicole Sager,Charles Dickens,Anthony Burgess for you to enjoy and share.
Fillet of a Fenny Snake,
In the Cauldron boyle and bake:
Eye of Newt, and Toe of Frogge,
Wooll of Bat, and Tongue of Dogge:
Adders Forke, and Blinde-wormes Sting,
Lizards legge, and Howlets wing:
For a Charme of powrefull trouble,
Like a Hell-broth, boyle and bubble
holy trinity" of Creole cuisine - bell peppers, celery, and onions - while
Carnatur, eh? What are they man-eating daisies?
A Companion Picture XII. The Fellow of Delicacy XIII.
The meal was pretentious - a kind of beetroot soup with greasy croutons; pork underdone with loud vulgar cabbage, potato croquettes, tinned peas in tiny jam-tart cases, watery gooseberry sauce; trifle made with a resinous wine, so jammy that all my teeth lit up at once.
Soft, sweet things with a lot of fancy dressing - that's what a little boy loves to eat and a grown man prefers to marry.
Among the classic tastes: bread sauce, Nuits St Georges Les Perdrix 1962, Worcestershire sauce, Toblerone and Bovril.
Around an extraordinary bouquet of roses was a full meal of dressing and gravy, ham, mixed greens, green beans, sweet potato pudding, warm biscuits, wine and champagne.
Companion Picture XII. The Fellow of Delicacy XIII. The Fellow of No Delicacy XIV. The
Coquetry whets the appetite; flirtation depraves it. Coquetry is the thorn that guards the rose - easily trimmed off when once plucked. Flirtation is like the slime on water-plants, making them hard to handle, and when caught, only to be cherished in slimy waters.
Oxtail soup, summer greens tossed with pecans, grapes, red fennel, and crumbled cheese, hot crab pie, spiced squash, and quails drowned in butter.
At our production company, the trademark dish - and this sounds particularly revolting - is curried pickled herring.
You know why the French hate us so much? Thay gave us the croissant. And you know what we did with it? We turned it into our croissandwich, thank you very much.
brown-capped porcini, yellow chanterelles, and oysters, every hillside ablaze with multicolored mushrooms, tasty and not nourishing in the slightest.
a misbegotten cockwaffle.
Fenchurch had red mullet and said it was delicious.
Arthur had a swordfish steak and said it made him angry. He grabbed a passing waitress by the arm and berated her.
"Why's this fish so bloody good?" he demanded, angrily.
I, as you may know, am no stranger to the organic courgette, but I still cannot work out who these gay footballers are.
They were fed flaky pastries filled with beef and spices, a peppery stew over couscous, breads stuffed with honey and almonds.
Jerrykins, or Pickled Gherkins. Lord Peter was not one of those born uncles who delight old nurses by their
Roses are the fast food of flowers.
She restored herself with a cocktail and an excellent lobster mayonnaise. Phryne was devoted to lobster mayonnaise, with cucumbers.
What's feeding in Derry? What's feeding on Derry?
Coquetry is the essential characteristic, and the prevalent humor of women; but they do not all practice it, because the coquetry of some is restrained by fear or by reason.
bird's nest of curly salt-and-pepper
Now I must listen again to Claude's set piece on menu terms, as if he's the first ever to spot these unimportant absurdities. He lingers on "pan-fried." What is pan but a deceitful benediction on the vulgar and unhealthy fried?
French fries are like Crocs. You know you shouldn't, but your life is pretty much over anyway.
The parrot holds its food for prim consumption as daintily as any debutante, [with] a predilection for pot roast, hashed-brown potatoes, duck skin, butter, hoisin sauce, sesame seed oil, bananas and human thumb.
Cormorant fishing:
How stirring,
How saddening
JJ informed me, when he dropped them off, that they are French bulldogs, which has led med to reassess my opinion of the French. They may know a lot about making wine and fries, but they don't know jacques-merde about making dogs.
What are you two talking about?" Gladys asked.
"We're talkin' about roses, chicken chips, and pork rinds," he said.
Are cobwebs a treat where you come from?
The French use cooking as a means of self-expression, and this meal perfectly represented the personality of a cook who had spent the morning resting her unwashed chin on the edge of a tureen, pondering whether she should end her life immediately by plunging her head into her abominable soup ...
I swear, you would play the coquette with a well-upholstered sofa."
"First, I would not. And second, how handsome is this sofa?
chooks. You cannot go away and leave
You stackin cheddar cause you working at the burger place.
Sustainable scallops with a mirepoix of carrots, celeriac, shallots, and bell peppers and a sesame oil dressing. The recommended accompanying beverage is pinot gris.
Is that a type of food
Ye know, Cork Courrant-Porky Implant. Tis a jest" Ian
If it is true, as used to be said, that oversalting means the cook is in love, at least one cook at Le Cirque must be head over heels.
Cranberry Catsup
So I sat at the kitchen table chopping the "holy trinity" of Creole cuisine - bell peppers, celery, and onions -
I like French fries; I like mashed. I love potatoes.
The feasant hens of Colchis, which have two ears as it were consisting of feathers, which they will set up and lay down as they list.
Here comes Monseiur Le Beau.
Rosalind: With his mouth full of news.
Celia: Which he will put on us, as pigeons feed their young.
Rosalind: Then shall we be news-crammed.
Celia: All the better; we shall be the more marketable.
For these dances the boys send corsages, which I keep afterward and keep in my bureau drawer; squashed carnations and brown-edged rosebuds, wads of dead vegetation, like a collection of floral shrunken heads.
They don't go in for the fancy or exotic, but stick to conventional food like flightless bird embryos, minced organs in intestine skins, slices of hog flesh and burnt ground grass seeds dipped in animal fats; or, as it is known in their patois, egg, sausage, bacon and a fried slice of toast.
When a couch potato is sliced up and then deep fried that is couch french fries.
Corned beef and cabbage - that's our favorite holiday meal when all the O' Haras gather around the table.
Burgers the size of your fist.
Duhhhhhhh, tanks, Buttercup.
Do you know what they called a sausage-in-a-bun in Quirm?' said Mr Pin, as the two walked away. 'No?' said Mr Tulip. 'They called it le sausage-in-le-bun.
Old Cob tucked away his bowl of stew with the predatory efficency of a lifetime bachelor.
panchitos, blacks,
Francie, Neeley, and mama had a very fine meal. Each had a thick slice of the "tongue," two pieces of sweet-smelling rye bread spread with unsalted butter, a sugar bun apiece and a mug of strong hot coffee with a teaspoon of sweetened condensed milk on the side.
I like a cheese and pickle. Nice cheese and pickle on a real old-fashioned bread. Ploughman's lunch.
Cosette was not very timid by nature. There flowed in her veins some of the blood of the bohemian and the adventuress who runs barefoot. It will be remembered that she was more of a lark than a dove. There was a foundation of wildness and bravery in her
Seed biscuits and milk! I hated Mrs. Mullet's seed biscuits the way Saint Paul hated sin. Perhaps even more so. I wanted to clamber up onto the table, and with a sausage on the end of a fork as my scepter, shout in my best Laurence Olivier voice, 'Will no one rid us of this turbulent pastry cook?
Succotash my cocker spaniel, you fudging crevasse-hole dipshiitake!
Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce.
Whats up home skillet, biscuit.
What say you to a piece of beef and mustard?
Pel-i-cans, their beaks hold more than their bellies can.
(About a cookbook ... )
- What about this one? Maids of Honor?
- Weeelll, they starts OUT as Maids of Honor ... but they ends up Tarts.
She was a coquette; he was sure she had a spirit of her own; but in her bright, sweet, superficial little visage there was no mockery, no irony. Before long it became obvious that she was much disposed towards conversation.
Hey, princess of Popsicles! Queen of curlicue cones.
I enjoy almost all of the game we kill. I only like to eat game that I have cleaned. I guess duck and dressing are still one of my favorites. We prefer fat green-winged teal or wood ducks for our dressing.
There is excellent provision made of dainty new bread, crusty twists, cool fresh butter, thin slices of ham, tongue, and German sausage, and delicate little rows of anchovies nestling in parsley, not to mention new-laid eggs, to be brought up warm in a napkin, and hot buttered toast. For
together they breakfasted on 'Venison and Chockalatte',
I didn't want to become a chocolatier among others, buying ready-to-use couverture. I wanted to take the same approach I follow in my cuisine: putting the product first, revealing the authentic taste of the products.
This Bouillabaisse a noble dish is - A sort of soup or broth, or brew, Or hotchpotch of all sorts of fishes, That Greenwich never could outdo; Green herbs, red peppers, mussels, saffron, Soles, onions, garlic, roach, and dace; All these you eat at Terre's tavern, In that one dish of Bouillabaisse.
Don't they feed you at Navarre house?"
"They throw out some gruel between the indoctrination sessions and propaganda films. Then we're off marching around the grounds and the recitation of sonnets to Celina's loveliness.
Buckler, a lean hack, and a greyhound for coursing. An olla
The patient bird breakfasts on the
juiciest worm.
Custard: A detestable substance produced by a malevolent conspiracy of the hen, the cow, and the cook.
Fish sticks and beef stew that millions of children love to hate.
Dear gourmands! my bowels yearn towards them as a father's toward his children. They are so good natured! They have such sparkling eyes!
Ten cooks' shops! ... and all within three minutes' driving! one would think that all the cooks in the world ... had said - Come, let us all go live at Paris: the French love good eating - they are all gourmands - we shall rank high.
Nothing but beauty and douceur
They are bearcrawls ... a bearclaw is a donut
Incubated. And then raised. And then beheaded. And then plucked. And then cut up. And then put on a grill. And then put on a bun. Damn, it's gonna take a while. I don't have time. Scrambled!
Most chartreuse recipes call for one bird, a fat one, like a pigeon or a partridge, secreted inside the casing, a vegetable mold, which is then turned out onto a plate.
None are so seldom found alone, and are so soon tired of their own company, as those coxcombs who are on the best terms with themselves.
A strangely prolonged lunch involving lobster, that infernally overrated food ...
We have fried catfish, country fried steak and cinnamon-roasted pork. We have collard greens, black-eyed peas, hush puppies, biscuits, sweet potato pie and lots of gravy. Most players love it, but we also have a baked catfish for players who are still looking to stay on the approved diet.
Al the povere peple tho pescoddes fetten; Benes and baken apples thei broghte in hir lappe, Chibolles and chervelles and ripe chiries manye, And profrede Piers this present to plese with Hunger.
Shepherd's pie'? 'Chili special'? Sounds like leftovers to me. How about swordfish? I like it fine. But my seafood purveyor, when he goes out to dinner, won't eat it. He's seen too many of those 3-foot-long parasitic worms that riddle the fish's flesh.
Those truffled turkeys, of which the reputation and the price are still increasing, appear like beneficient stars, and make the eyes sparkle of all sorts of gourmands of every category, whilst their faces beam with delight and they themselves dance with pleasure.
And later we'll have action from the men's cockles pairs.
Sheeps' Head Stew Oxtail
French bread? Is that a special term for a woman's pussy?
With their broad chests and muscular bodies, maine coons are the defensive tackles of the cat world.
I love French stuff. Mmmm, french fries.
What exactly is a french before it's fried?
Hickory dickory dock my daddy's nuts from shellshock.
A simple and tasty evening snacks.
The French: a people who have used their sophisticated culture and beautiful language to bequeath to the world the sliced potato.
I love a good corset.
I tell people my breasts were made in Normandy from butter and creme fraiche.
Steak swallowers zonked on Television!
You know what they say, Two pairs a company, cheese a croud