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 -- William Shakespeare
holy trinity" of Creole cuisine - bell peppers, celery, and onions - while -- Rysa Walker
Carnatur, eh? What are they man-eating daisies? -- Nicole Sager
A Companion Picture XII. The Fellow of Delicacy XIII. -- Charles Dickens
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. -- Anthony Burgess
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. -- Helen Rowland
Among the classic tastes: bread sauce, Nuits St Georges Les Perdrix 1962, Worcestershire sauce, Toblerone and Bovril. -- Kenneth Tynan
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. -- Latrivia S. Nelson
Companion Picture XII. The Fellow of Delicacy XIII. The Fellow of No Delicacy XIV. The -- Charles Dickens
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. -- Donald Grant Mitchell
Oxtail soup, summer greens tossed with pecans, grapes, red fennel, and crumbled cheese, hot crab pie, spiced squash, and quails drowned in butter. -- George R R Martin
At our production company, the trademark dish - and this sounds particularly revolting - is curried pickled herring. -- Joshua Oppenheimer
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. -- Denis Leary
brown-capped porcini, yellow chanterelles, and oysters, every hillside ablaze with multicolored mushrooms, tasty and not nourishing in the slightest. -- Ioanna Karystiani
a misbegotten cockwaffle. -- Kevin Hearne
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. -- Douglas Adams
I, as you may know, am no stranger to the organic courgette, but I still cannot work out who these gay footballers are. -- Julian Clary
They were fed flaky pastries filled with beef and spices, a peppery stew over couscous, breads stuffed with honey and almonds. -- Meljean Brook
Jerrykins, or Pickled Gherkins. Lord Peter was not one of those born uncles who delight old nurses by their -- Dorothy L. Sayers
Roses are the fast food of flowers. -- Paul Krueger
She restored herself with a cocktail and an excellent lobster mayonnaise. Phryne was devoted to lobster mayonnaise, with cucumbers. -- Kerry Greenwood
What's feeding in Derry? What's feeding on Derry? -- Stephen King
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. -- Francois De La Rochefoucauld
bird's nest of curly salt-and-pepper -- Scott Sipprelle
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? -- Ian Mcewan
French fries are like Crocs. You know you shouldn't, but your life is pretty much over anyway. -- Jim Gaffigan
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. -- Alexander Theroux
Cormorant fishing:
How stirring,
How saddening -- Basho Matsuo
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. -- Melissa Decarlo
What are you two talking about?" Gladys asked.
"We're talkin' about roses, chicken chips, and pork rinds," he said. -- Carolyn Brown
Are cobwebs a treat where you come from? -- Darren Shan
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 ... -- Rebecca West
I swear, you would play the coquette with a well-upholstered sofa."
"First, I would not. And second, how handsome is this sofa? -- Mackenzi Lee
chooks. You cannot go away and leave -- Peter Carey
You stackin cheddar cause you working at the burger place. -- Inspectah Deck
Sustainable scallops with a mirepoix of carrots, celeriac, shallots, and bell peppers and a sesame oil dressing. The recommended accompanying beverage is pinot gris. -- Graeme Simsion
Is that a type of food -- Miles J. Unger
Ye know, Cork Courrant-Porky Implant. Tis a jest" Ian -- Kerrelyn Sparks
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. -- Mimi Sheraton
Cranberry Catsup -- Dick Logue
So I sat at the kitchen table chopping the "holy trinity" of Creole cuisine - bell peppers, celery, and onions - -- Rysa Walker
I like French fries; I like mashed. I love potatoes. -- Mary J. Blige
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. -- Pliny The Elder
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. -- William Shakespeare
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. -- Margaret Atwood
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. -- Terry Pratchett
When a couch potato is sliced up and then deep fried that is couch french fries. -- Demetri Martin
Corned beef and cabbage - that's our favorite holiday meal when all the O' Haras gather around the table. -- Kelli O'hara
Burgers the size of your fist. -- Rainbow Rowell
Duhhhhhhh, tanks, Buttercup. -- William Goldman
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. -- Terry Pratchett
Old Cob tucked away his bowl of stew with the predatory efficency of a lifetime bachelor. -- Patrick Rothfuss
panchitos, blacks, -- Rafael Chirbes
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. -- Betty Smith
I like a cheese and pickle. Nice cheese and pickle on a real old-fashioned bread. Ploughman's lunch. -- Gary Oldman
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 -- Victor Hugo
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? -- Alan Bradley
Succotash my cocker spaniel, you fudging crevasse-hole dipshiitake! -- Jonathan Safran Foer
Cuisine has become too complicated - this is about subject, verb, adjective: duck, turnips, sauce. -- Alain Ducasse
Whats up home skillet, biscuit. -- Ali Cooper
What say you to a piece of beef and mustard? -- William Shakespeare
Pel-i-cans, their beaks hold more than their bellies can. -- Kelly Corrigan
(About a cookbook ... )
- What about this one? Maids of Honor?
- Weeelll, they starts OUT as Maids of Honor ... but they ends up Tarts. -- Terry Pratchett
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. -- Henry James
Hey, princess of Popsicles! Queen of curlicue cones. -- Wendy Higgins
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. -- Phil Robertson
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 -- Charles Dickens
together they breakfasted on 'Venison and Chockalatte', -- Henry Hitchings
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. -- Alain Ducasse
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. -- William Makepeace Thackeray
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. -- Chloe Neill
Buckler, a lean hack, and a greyhound for coursing. An olla -- Miguel De Cervantes Saavedra
The patient bird breakfasts on the
juiciest worm. -- Karen Rose
Custard: A detestable substance produced by a malevolent conspiracy of the hen, the cow, and the cook. -- Ambrose Bierce
Fish sticks and beef stew that millions of children love to hate. -- Marian Burros
Dear gourmands! my bowels yearn towards them as a father's toward his children. They are so good natured! They have such sparkling eyes! -- Jean Anthelme Brillat-Savarin
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. -- Laurence Sterne
Nothing but beauty and douceur -- Mireille Guiliano
They are bearcrawls ... a bearclaw is a donut -- Jillian Michaels
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! -- Mitch Hedberg
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. -- Bill Buford
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. -- Charles Caleb Colton
A strangely prolonged lunch involving lobster, that infernally overrated food ... -- Claire Messud
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. -- Mark Farner
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. -- William Langland
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. -- Anthony Bourdain
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. -- Jean Anthelme Brillat-Savarin
And later we'll have action from the men's cockles pairs. -- Sue Barker
Sheeps' Head Stew Oxtail -- Juliet Corson
French bread? Is that a special term for a woman's pussy? -- Jessica Clare
With their broad chests and muscular bodies, maine coons are the defensive tackles of the cat world. -- Miranda James
I love French stuff. Mmmm, french fries. -- Denis Leary
What exactly is a french before it's fried? -- D.j. Machale
Hickory dickory dock my daddy's nuts from shellshock. -- Dalton Trumbo
A simple and tasty evening snacks. -- Tamil Selvi
The French: a people who have used their sophisticated culture and beautiful language to bequeath to the world the sliced potato. -- Bauvard
I love a good corset. -- Juliet Rylance
I tell people my breasts were made in Normandy from butter and creme fraiche. -- Laetitia Casta
Steak swallowers zonked on Television! -- Allen Ginsberg
You know what they say, Two pairs a company, cheese a croud -- Annoying Orange
